Go to: Just Dutch Oven Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Spicy Boiled Shrimp with Creamy Avocado Sauce

2 pounds medium-size shrimp in shells
1 tablespoon seafood seasoning
1 lemon -- thinly sliced
12 ounces beer - -- (1 can)

Avocado sauce
1/2 cup lightly packed cilantro leaves
1/4 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra virgin olive oil
3 tablespoons lime juice
1 avocado
1/4 cup mayonnaise
hot pepper sauce -- to taste
salt -- to taste
black pepper -- freshly ground, to taste

Rinse shrimp; set aside. Add seasoning, lemon slices, and beer to about 1 quart of water in a Dutch oven. Bring to a boil, add shrimp and cook 1 minute. Drain and rinse with cold water. Place in a large plastic bag, seal, and refrigerate. Keep chilled until served.

Make sauce and refrigerate. Peel shrimp as you eat them. For the sauce: Add cilantro, Parsley, olive oil, and lime juice to a blender or food processor fitted with the metal blade. Process until almost pureed. Peel and pit avocado; add to blender or processor.

Process until smooth. Add mayonnaise; process just to blend. Pour into a bowl; season with hot pepper sauce, salt, and pepper.

Cover and refrigerate. Keep chilled until served. This recipe serves 4 to 6.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.