Ingredients
- 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
Directions
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 Essence
Emeril'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.
Photo: Shrimp and Avocado Salad Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By raeven100_12664688
baltimore, 60
on October 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am starting the sommer off trying new foods and this was the first of the season and it's the best thing ever. i was not so sure but my taste testers loved it and now i have to make for the second time in 3 days thanks Emeril
By aneesa.baker_44...
Escondido, CA
on May 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used cucumber instead of kale - lowfat mayo - still so good I can't believe it. The family loves it - how can you miss with avocado and shrimp? Can't wait to make it again!
By bellybean1
las vegas, nv
on May 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this shrimp without the kale as I HATE kale. I just made a simple green salad with it and it was excellent. The whole family loved it. I actually made double the recipe and had some left and it was even better the next day. would make again and again.
Read all 6 reviews