SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
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Lisa khondokar
[email protected]This salad is a must-try!
Asad Paer
[email protected]I highly recommend this salad!
KRISHAL GAMING
[email protected]This salad is a great make-ahead meal.
Tomasi Cirinainima
[email protected]I love the simplicity of this salad.
Sakir Ahmed
[email protected]This salad is a great way to get your daily dose of protein and healthy fats.
ray hudson
[email protected]I made this salad for my family and they all loved it!
Mandy Aphiwe
[email protected]This salad is perfect for a summer picnic.
Jolly Kambalame
[email protected]I love the combination of shrimp and avocado in this salad.
Sima Saha
[email protected]This salad is so versatile! You can add or remove ingredients to suit your taste.
Juttsaab Jutt
[email protected]I added some chopped red onion to my salad for extra flavor.
Christopher Mwailo
[email protected]This salad is a great way to use up leftover shrimp.
Fatima Jannat
[email protected]I love the bright and tangy flavors in this salad.
Mbalenhle Mbali
[email protected]This salad is easy to make and perfect for a light lunch or dinner.
Brewer Faubee
[email protected]I made this salad for a party and it was a hit! Everyone loved the combination of flavors.
Nuriy a Asadova
[email protected]This salad is so refreshing and flavorful! The shrimp is cooked perfectly and the avocado is creamy and ripe. The citrus vinaigrette is the perfect finishing touch.