Best Boiled Shrimp With Creamy Buttermilk Avocado Sauce Recipes

SHRIMP IN AVOCADO CREAM SAUCE

Shrimp in Avocado Cream Sauce image

I invented this to get a thick, creamy sauce without flour. Feel free to use pre-packaged guacamole instead of mashed avocados.

Provided by BrooklynRD

Categories Seafood Shellfish Shrimp

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

¼ cup butter
2 cloves garlic, finely chopped
½ cup heavy cream
½ cup mashed ripe avocado
½ pound large shrimp, peeled and deveined
ground black pepper to taste

Steps:

Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.

Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 g

BEST EVER SPICY BOILED SHRIMP

Best Ever Spicy Boiled Shrimp image

Adding the salt at the end makes these shrimp very easy to peel. The spice is just right, you MUST try these!!

Provided by cajun chef in Louis

Categories Healthy

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 lemon
1 onion
1/4 cup cayenne pepper
2 bay leaves
2 lbs shrimp (do not peel)
1/4 cup salt
ice water

Steps:

To 1 gallon of water add sliced lemon, sliced onion, bay leaves and pepper (NOT THE SALT) and boil for 10 minutes. Add the shrimp and boil 3 minutes. Remove from heat and immediately add 2 cups of ice water and salt. Let stand 5 minutes then drain. Enjoy!

Nutrition Facts : Calories 257.6, Fat 4.4, SaturatedFat 0.6, Cholesterol 381, Sodium 11146.6, Carbohydrate 12, Fiber 3.1, Sugar 2.8, Protein 42.6

BOILED SHRIMP WITH CREAMY BUTTERMILK AVOCADO SAUCE

Boiled Shrimp with Creamy Buttermilk Avocado Sauce image

I found this recipe in a magazine many summers ago and I changed it up to suit my family's taste. The shrimp are served chilled and are so nice on a hot day when you want something cool and easy. The Creamy Buttermilk-Avocado Sauce is so good and it accents the shrimp beautifully! Blessings, Enjoy !

Provided by Angela Gray @angiemath

Categories Salads

Number Of Ingredients 13

Ingredients

2 pound(s) shrimp peeled and deveined large cooked with tails 26/30
2 - lemons
2 teaspoon(s) creole seasoning
1 package(s) mixed baby greens, thoroughly washed
4 teaspoon(s) hot sauce (optional)
CREAMY BUTTERMILK-AVOCADO SAUCE
1 cup(s) buttermilk
1 - avocado, chopped
2 tablespoon(s) fresh parsley, chopped
2 - green onions, finely chopped
2 tablespoon(s) lemon juice
- salt to taste
- pepper to taste

Steps:

Bring 2 quarts of water to boil. Add shrimp and cook 3 to 4 min. or until they just turn pink . If using frozen shrimp, just thaw under warm water and boil about 30 sec. ( I use the frozen, pre cooked shrimp).
Drain shrimp and run under cool running water. Place in a small bowl.
Fill a medium bowl with ice. Place small bowl of shrimp on the ice. cover and chill 1 hr. to 24 hrs.
Squeeze lemon juice over shrimp, watch seeds ! Drizzle with hot sauce if using, add Creole seasoning (I use Emiril's ) toss to coat. Serve on a bed of mixed greens and the Creamy Buttermilk-Avocado Sauce.
THE SAUCE
In a food processor or blender Process avocado, parsley, onion and lemon juice 30 seconds or till smooth.
Season to taste with salt and pepper.
Serve with shrimp
You may store this with plastic wrap on top (make sure wrap is touching surface to prevent discoloration) in the refrigerator for up to two days.