Shrimp Avocado Boats Recipe
Ingredients
3 cups green shrimp, peeled and halved lengthwise
Salt
2 tablespoons fresh lemon juice dash original Worcestershire sauce
2 tablespoons butter or margarine
2 cups dry white wine
1/2 cup corn oil
1/4 cup white vinegar
1 tablespoon sugar
1 1/2 tablespoons brandy
1 1/2 green apples, peeled, quartered and thinly sliced
1 1/2 cucumbers, peeled, seeded and thinly sliced
6 whole ripe California avocados, halved
Pepper (optional)
Directions
Marinate shrimp with salt, lemon juice and Worcestershire sauce.
Poach quickly in butter and white wine.
Do not overcook. (Shrimp are done when they begin to turn pink)
Remove from heat; cool.
Mix together oil, vinegar, sugar and brandy.
Add shrimp and poaching juice to oil-vinegar mixture.
Add apples and cucumbers; marinate 20 minutes or longer.
Scrape three-fourths of the avocado flesh out of skins; mash into a puree.
Mix pureed avocado with shrimp at the last minute.
Taste to correct seasoning, adding more salt and some pepper, if necessary.
Spoon mixture into avocado shells.
Serve as first or main course.
NOTE:
Salad is unusual but tasty. Can be made in advance.
Serve with biscuits or bread sticks for a summer meal-in-one.
Poach quickly in butter and white wine.
Do not overcook. (Shrimp are done when they begin to turn pink)
Remove from heat; cool.
Mix together oil, vinegar, sugar and brandy.
Add shrimp and poaching juice to oil-vinegar mixture.
Add apples and cucumbers; marinate 20 minutes or longer.
Scrape three-fourths of the avocado flesh out of skins; mash into a puree.
Mix pureed avocado with shrimp at the last minute.
Taste to correct seasoning, adding more salt and some pepper, if necessary.
Spoon mixture into avocado shells.
Serve as first or main course.
NOTE:
Salad is unusual but tasty. Can be made in advance.
Serve with biscuits or bread sticks for a summer meal-in-one.
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