Boiled Shrimp With Creamy Buttermilk Avocado Sauce Recipes

SHRIMP IN AVOCADO CREAM SAUCE

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.

BOILED SHRIMP WITH CREAMY BUTTERMILK AVOCADO SAUCE

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.