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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)
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
1/4 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.
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