CAUSA WITH SHRIMP AND AVOCADO
A causa is layered potato terrine that is popular in Peru. For this recipe, avocado and shrimp salads are stacked on a base of spicy mashed potatoes. Each layer is simple to make and, together, they add up to an impressive appetizer. You'll need a ring mold about 3 1/4 inches in diameter and about 2 inches in height to shape the causa. Many Peruvians improvise with clean cans of similar dimensions, removing both ends first. Use a soup or bean can, which tend to be a little less than 3 inches in diameter.
Provided by Madhur Jaffrey
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the potatoes: Heat oven to 400 degrees. Wash and prick the potatoes with a fork. Bake directly on the oven rack for 1 hour.
- Peel potatoes while still warm (hold with a fork, if necessary) and put the potatoes through a ricer 3 times.
- Put the mashed potatoes on a board and treat them like dough. Add the salt and knead it in. Add the amarillo paste and knead it in. Do the same with the lime juice and then the oil, incorporating them in slowly. Add the red chili and cilantro to give flecks of red and green. Knead some more and roll into a smooth cylinder, about 5 inches long and about 3 inches or less in diameter, depending on your mold. Wrap tightly in plastic wrap and refrigerate. This can be done several hours or even a day ahead of time.
- Make the shrimp salad: Pat the shrimp dry. Cut each shrimp in half, crosswise, and put in a bowl. Add the garlic, salt, cumin and cayenne. Mix well.
- Put oil in a medium frying pan and set on medium-high heat. When hot, add the shrimp. Stir and fry until they just turn opaque, about 3 minutes. Remove them to a clean bowl. Add the celery, lime juice, mayonnaise and cilantro. Mix well, taste for balance of flavors, and set aside.
- Make the avocado salad: Peel the avocado, remove the pit and cut it into 1/2-inch dice. Put in a bowl. Add the lime juice and mix well. Add the salt, pepper and mayonnaise. Mix well and set aside.
- Assemble the dish: Grease 4 ring molds or clean soup cans with butter. Cut the cylinder of refrigerated mashed potatoes, crosswise, into 4 parts (about 1 1/4-inch thick each) and make them about the same diameter as your mold. Make sure the edges are clean with no cracks. Drop a patty down each mold and tamp it down gently with the bottom of a glass.
- Divide the avocado salad into 4 parts and drop a part down on the top of the mashed potato in each mold, spreading it out evenly. Press down lightly with the glass again. Divide the shrimp salad into 4 parts and drop one part each neatly over the avocados, again, spreading it out evenly. Press down lightly. Lift off the mold or can, garnish with the cilantro sprigs and serve.
CHILLED AVOCADO SOUP WITH SHRIMP
Think beyond guacamole and toast and try avocados in a bright summery soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
- Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
- Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
- Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
- Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP
A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.
Provided by grumblebee
Categories Citrus
Time 1h5m
Yield 4 generous portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
- Peel the other half of the avocado, then cut it into chunks.
- Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
SHRIMP AND AVOCADO SOUP
Make and share this Shrimp and Avocado Soup recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Mexican
Time 30m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place in large saucepan: onions, carrots, celery, hominy, .spices, rotel, and garlic. garlic. Heat over med/high heat for 5-6 minutes.
- Add water and bouillon, bring to a boil, reduce heat to simmer for 7-10 minutes or until vegetables are tender.
- Add shrimp and tomato juice, continue cooking for 3-5 minutes.
- Remove from heat, garnish with avocado, cilantro, radish and lime wedges.
Nutrition Facts : Calories 252.9, Fat 9.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 756.6, Carbohydrate 29, Fiber 7.3, Sugar 5.7, Protein 13.9
AVOCADO-CUCUMBER SOUP WITH SHRIMP
Pureed avocado and yogurt gives this chilled soup its creamy texture. To save time, try our quick-cooling method. (See note below.)
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- In a blender, combine half the cucumber and 1 avocado with the yogurt, lime juice, jalapeno, scallions, 1 tablespoon cilantro, 1 cup ice water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Puree until completely smooth. Transfer to a large bowl.
- Cut remaining avocado into 1/4-inch cubes. Stir avocado and remaining cucumber into soup. Thin with 1/2 to 1 cup ice water, as desired. Season again with salt and pepper. Chill, about 1 hour.
- In a large skillet, heat oil over medium-high heat. Cook shrimp, turning once, until opaque throughout, 2 to 3 minutes. Ladle soup into bowls; garnish with shrimp and remaining tablespoon cilantro.
Nutrition Facts : Calories 217 g, Fat 17 g, Protein 7 g
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Categories Soup/Stew Blender Quick & Easy Lunch Lemon Shrimp Avocado Cucumber Spring Chill Healthy Chive Jalapeño Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first-course) servings
Number Of Ingredients 12
Steps:
- Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
- Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
- Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.
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17 BEST SHRIMP SOUP RECIPES (+ EASY MENU) - INSANELY GOOD
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5/5 (1)Published Jun 26, 2022Category Dinner, Recipe Roundup, Seafood, Soup
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- Chilled Cucumber, Avocado & Shrimp Soup. In my opinion, chilled soups are super underrated. They’re flavorful, refreshing, and the perfect light bite after a day in the hot sun.
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- Creole Corn and Shrimp Soup. Another delicious corn sensation is this creole corn and shrimp soup that’s overflowing with flavor. The tomato base is a terrific dairy-free alternative to creamy seafood soups.
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- Chinese Shrimp Wonton Soup. The fragrant flavors of this Chinese shrimp and wonton soup are beyond mouthwatering. Seriously, you’ll want every last one-ton.
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- Caribbean Fish Soup (Fish Tea) Take a trip to the Caribbean with this spicy, savory seafood soup. Packed with hearty veggies, potatoes, and a variety of fresh seafood, this dish is a flavor explosion.
- Mediterranean Shrimp Soup. When I think of the Mediterranean, I always think of excellent seafood. And this Mediterranean soup captures all those fantastic savory flavors in one bowl.
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