Ingredients
-
2
-
1
-
1/2
-
1/2
-
1/2
-
8
-
-
1
-
1/2
-
1/3
-
1/2
-
1
-
1
-
-
2
Directions
Chilean-Style Avocado and Shrimp Salad,I’m posting this for ZWT 4 Central and South American Recipes. From Foods of the Americas: Native Recipes and Traditions.,MMMmmmm – lovely rich and creamy fresh taste with a little kick. Really flavorful. Made for ZWT4.
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Steps
|
1
Done
|
Combine the Water, Bay Leaf, Allspice, Lemon and Salt in a Saucepan Over High Heat. |
|
2
Done
|
Bring to a Boil, Then Decrease the Heat to Medium-Low and Add the Shrimp. |
|
3
Done
|
Cook For 7 to 10 Minutes, Until the Shrimp Are Curled and Pink. Do not Overcook the Shrimp, as They Are Significantly Better If Just Cooked Through. |
|
4
Done
|
Drain the Shrimp and Allow to Cool Completely Before Assembling the Salad. |
|
5
Done
|
to Prepare the Sauce, Rinse the Anchovy Fillet, Pat Dry With Paper Towels and Mince. |
|
6
Done
|
Combine the Anchovy, Parsley and Mayonnaise in a Bowl. |
|
7
Done
|
Place a Strainer Over the Bowl and Juice the Lemon Over the Contents. |
|
8
Done
|
Add the Pepper and Red Peppers and Whisk to Blend Completely. |
|
9
Done
|
to Assemble the Salad, Cut the Avocados in Half Lengthwise and Remove the Pits. With a Large Spoon, Scoop Out the Avocado Flesh and Reserve the Empty Shells to Present the Salad. |
|
10
Done
|
Distribute the Cabbage Among 4 Salad Plates. |
|
11
Done
|
Make a Hollow in the Center of the Cabbage and Place the Empty Avocado Shell in the Hollow. |
|
12
Done
|
Cut the Avocado Flesh Into 1/2-Inch Cubes. |
|
13
Done
|
Place the Shrimp and Avocado in a Bowl. |
|
14
Done
|
Fold the Sauce Into the Shrimp Mixture and Mound the Salad in the Avocado Shells. |
|
15
Done
|
Serve Immediately. |
