Daytime Online

Southern Living Spicy Boiled Shrimp with Avocado Sauce

ADVERTISEMENT

Southern Living

Published: June 2, 2009

Prep: 25 min., Cook: 5 min., Chill: 1 hr.
Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.
Yield: Makes 12 servings
Ingredients
2 pounds peeled and deveined large cooked shrimp with tails (26/30 count)
2 lemons
4 teaspoons hot sauce
2 teaspoons Creole seasoning
1 (5-oz.) package mixed baby greens, thoroughly washed
Creamy Buttermilk-Avocado Sauce
Preparation
1. Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.
2. Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.
3. Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk-Avocado Sauce.
Southern Living, MARCH 2009

Creamy Buttermilk-Avocado Sauce
This recipe goes with Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce
Yield: Makes about 1 2/3 cups
Ingredients
1 cup buttermilk
1 ripe avocado, chopped
2 tablespoons chopped fresh parsley
2 finely chopped green onions
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper to taste
Preparation
1. Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth. Season with kosher salt and freshly ground pepper to taste. Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.
Southern Living, MARCH 2009

Share this:

Loading Comments...

Email Print

ADVERTISEMENT