Avocado And Shrimp In Butter Sauce Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Water2 Cup (32 tbs)
 Large shrimp3⁄4 Pound, shelled and deveined
 Dry white wine1⁄2 Cup (8 tbs)
 White wine vinegar2 Teaspoon
 Green onion1 , cut into 1 inch pieces
 Garlic1 Clove (5 gm), cut in half
 Butter1⁄2 Cup (8 tbs) (1 Stick)
 Ripe avocado1 (At Room Temperature)

Nutrition Facts

Serving size: Complete recipe

Calories 1617 Calories from Fat 1116

% Daily Value*

Total Fat 128 g197.3%

Saturated Fat 63.4 g317.1%

Trans Fat 0 g

Cholesterol 759 mg

Sodium 538.8 mg22.5%

Total Carbohydrates 27 g8.9%

Dietary Fiber 14.7 g58.9%

Sugars 2.9 g

Protein 75 g149.8%

Vitamin A 84.3% Vitamin C 58.5%

Calcium 25.7% Iron 55.9%

*Based on a 2000 Calorie diet


1. In 2-quart saucepan over high heat, heat water to boiling. Add shrimp; heat to boiling. Reduce heat to medium; cook shrimp 1 minute, until shrimp are tender and turn pink; drain and keep warm.
2. In same saucepan, combine white wine, wine vinegar, green onion, and garlic. Over high heat, heat mixture to boiling. Boil about 5 minutes or until liquid is reduced to about 2 tablespoons. Discard green onion and garlic. Reduce heat to medium; add butter, 2 tablespoons at a time, beating constantly with wire whisk until butter is melted and mixture is thickened. Keep butter sauce warm. (Do not use margarine; sauce will not be thick.)
3. To serve, peel and remove seed from avocado; cut avocado into 12 wedges. On each of 6 warm small plates, spoon some butter sauce; arrange 2 avocado wedges and a few shrimp.