Creamy Avocado And Shrimp Pie 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.

SUMMER AVOCADO PIE

Steps:

• Stir milk into mashed avocado. Stir in lemon juice. Combine well, then pour into pie shell. Cover, and refrigerate at least 4 hours. Serve with cool whip.

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
• Transfer the shrimp to a roasting tray and spread into one even layer.
• Roast for 6 minutes, until the shrimp have just turned pink.
• For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
• In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
• Transfer the salad to serving bowls and drizzle on the avocado dressing.
• Enjoy!

CREAMY AVOCADO PIE

Steps:

• Blend avocados, sweetened condensed milk, cream cheese, lemon juice, and 1 teaspoon vanilla extract in a blender until smooth; pour into the graham cracker crust.
• Mix sour cream, sugar, and vanilla extract together in a bowl; pour over avocado filling. Refrigerate pie until set, about 4 hours.

SHRIMP WITH AVOCADOS

Steps:

• Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
• Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
• Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
• When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

CREAMY AVOCADO AND SHRIMP PIE

Steps:

• In a small bowl, combine mashed avocadoes, lemon juice, salt and pepper until well blended. Evenly spread in a 9-10 inch ceramic quiche pan or glass deep-dish pie plate. Evenly sprinkle the green onions over the avocadoes and press down gently. Layer the shrimp evenly atop the green onions and press down gently. Spread the eggs evenly over the shrimp and press down gently. Add the sour cream and lemon zest to the cream cheese and whisk until well blended/smooth. Carefully spread the cream cheese mixture evenly over the egg layer and seal to the pan edges. With the back of a spoon, make swirls in the cream cheese mixture. Cover with plastic wrap and refrigerate at least 3-4 hours. Just before serving (to prevent unsightly bleeding), evenly sprinkle minced parsley and caviar on top of the pie and arrange the twisted lemon slices. Place a fancy spoon in the pie and serve with your preference of crackers and/or breads.