Monday, July 29, 2013

Avocado and Shrimp Salad

I was rootling around on the Internet looking for an avocado-shrimp recipe and not only did this one sound the best, I found the exact same recipe on several sites: it looks like Taste of first posted it in 2007. (Just wanting to give proper credit here. :-) )

The original recipe calls for cooked medium size shrimps, coarsely chopped. I used bay shrimps because I didn't have a lot of extra time and I hate cleaning shrimps. Just be sure you buy a brand like this one: wild caught, not farmed, that does NOT have "natural flavors" in the ingredients. That is nothing but glutamic acid, which causes seizures & migraines just like MSG, monosodium glutamate. The only ingredient should be shrimp!

Next, if you're using cooked, frozen shrimps, thaw them out completely in a strainer over a bowl, then dump on a clean dry dish towel and gently squeeze to make sure you get all excess water out. The dressing is not thick to begin with, so extra water will make it runny and bland-tasting.

The original recipe also calls for seasoned salt. Any brand I've seen includes either MSG or "natural flavor",  so I used kosher salt and Old Bay Seasoning. Perfect!! I also cut back the capers, it was a little too briny for my taste. If at all possible, let the shrimp salad chill for an hour to let all the flavors, especially the Old Bay,  fully develop before combining with the avocado for serving.

Ok, I will finally shut up and give you the recipe! Serves 4 if on avocado halves, or 3-4 if mixed together on lettuce.

1/2 lb cooked/thawed bay shrimps, or cooked medium shrimps, peeled and de-veined & coarsely chopped
1/2 c celery, finely diced
1/4 c yellow onion, finely diced
3 TB + 1/2 tsp GARD-Paleo mayonnaise
1 TB capers, drained
1 TB fresh parsley, finely chopped
2 tsp Dijon mustard
1.5 tsp lemon juice
3/4 tsp dried tarragon
1/4 teaspoon kosher salt

2 healthy pinches Old Bay Seasoning
6 grinds black pepper

1 or 2 medium ripe avocados, halved and pitted right before you're ready to serve

Optional: Bibb, butter or red leaf lettuce, washed & spun dry

In a medium size glass mixing bowl,  thoroughly combine everything except the avocados.  Click on the picture for a closer look at the onion and celery sizes:

Cover with plastic wrap and chill for 1 hour.  Taste again and correct seasonings.

Halve and pit the avocados. You can either spoon the shrimp salad into the avocado half (prettier presentation but messier eating), in which case you'll need two avocados, one half per person:

or scoop out and dice the avocado, gently tossing with the shrimp mixture, and mound on lettuce. We like it better this way, and one avocado is plenty:

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