Shrimp and Avocado Salad
- 1 pound boiled shrimp, diced
- 1/2 teaspoon salt
- 1/4 teaspoon plus a pinch cayenne pepper
- 1/2 cup finely chopped celery
- 1/2 cup mayonnaise, preferably homemade
- 2 tablespoons finely chopped green onions
- 1 tablespoon chopped parsley leaves
- 2 teaspoons lemon juice
- 1 tablespoon extra-virgin olive oil
- Pinch red pepper flakes
- 2 cups chopped kale
- Splash water
- 1 ripe avocado, peeled, seed removed and quartered
- Essence, recipe follows for garnish
Combine the shrimp, 1/4 teaspoon of the salt, a pinch of the cayenne pepper, and celery in a bowl and toss to combine. In the bowl of a food processor combine the mayonnaise, remaining salt and cayenne, green onions, parsley, and lemon juice and blend until smooth. Add half of the mayonnaise mixture to the shrimp mixture and toss to combine. Refrigerate for 1 hour. Place remaining mayonnaise mixture in a small bowl and refrigerate until ready to serve.
In a skillet, heat 1 tablespoon extra-virgin olive oil. Add the red pepper flakes and cook for 1 minute. Add the kale and the water and cook until the kale is slightly wilted, about 2 to 3 minutes.
Place some kale on a plate. Using a sharp paring knife, cut each avocado quarter into thin strips lengthwise and arrange each quarter in a fanned-out fashion on a salad plate. Spoon 1/4 of the shrimp salad onto the center of each plate and drizzle with some of the remaining dressing. (If the dressing is too thick to drizzle, thin with a few drops of water or milk to desired consistency.) Sprinkle each salad with a pinch of EssenceEmeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
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