Avocado and Shrimp Salad

Avocado and Shrimp Salad Recipe - Italian and American Cuisine

Region / culture: Italy, USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

The Avocado and Shrimp Salad is a refreshing and elegant dish that combines the creamy texture of ripe avocados with the succulent taste of shrimp, dressed in a tangy and slightly spicy sauce. This salad is perfect for a light lunch, a starter for a dinner party, or even as a sophisticated addition to your brunch table. The combination of flavors and textures makes this dish a delightful experience for the palate.

History

The origins of combining avocado with shrimp can be traced back to the early 20th century, particularly in California, where avocados were plentiful and seafood was a staple. Over the years, this pairing has seen numerous variations across different cuisines, incorporating local ingredients and flavors. The recipe presented here is a modern take on this classic combination, emphasizing simplicity and the natural flavors of the ingredients.

Ingredients

2 cups water
1 bay leaf
0.5 tsp ground allspice
0.5 lemon, quartered
0.5 tsp sea or kosher salt
8 shrimp (16 to 20 count), peeled, deveined and heads removed

Shrimp sauce

1 anchovy fillet, soaked in a little milk to remove some of the salt
0.5 tsp minced flat-leaf parsley
0.33 cup mayonnaise
0.5 lemon
pinch of freshly ground black pepper
pinch of crushed red peppers

Salad

2 ripe avocados
1 cup shredded cabbage

How to prepare

In a saucepan over high heat, combine the water, bay leaf, allspice, lemon, and salt.
Bring the mixture to a boil, then reduce the heat to medium-low and add the shrimp.
Cook the shrimp for 7 to 10 minutes until they are curled and pink.
Avoid overcooking the shrimp; they taste better when just cooked through.
Drain the shrimp and allow them to cool completely before assembling the salad.

Shrimp sauce

Rinse the anchovy fillet and pat it dry with paper towels, then mince it.
In a bowl, combine the minced anchovy, parsley, and mayonnaise.
Place a strainer over the bowl and juice the lemon over the mixture.
Add the pepper and red peppers, then whisk everything together until well blended.

Salad

To assemble the salad, cut the avocados in half lengthwise and remove the pits.
Using a large spoon, scoop out the avocado flesh and set aside the empty shells for presentation.
Divide the cabbage evenly among 4 salad plates.
Create a hollow in the center of each plate and place an empty avocado shell in each hollow.
Cut the avocado flesh into 0.5 inch cubes.
In a bowl, combine the shrimp and avocado.
Gently fold the shrimp sauce into the shrimp and avocado mixture.
Mound the salad mixture into the avocado shells.

Variations

For a dairy-free version, substitute the mayonnaise with a vegan alternative.
Add diced mango or pineapple for a sweet and tropical twist.
Incorporate chopped cilantro or dill for an additional layer of flavor.

Cooking Tips & Tricks

To ensure the best results for your Avocado and Shrimp Salad, consider the following tips:

- Use ripe but firm avocados for the best texture.

- Freshly squeezed lemon juice enhances the flavors and prevents the avocado from browning.

- Be careful not to overcook the shrimp; they should be pink and slightly firm to the touch.

- Chilling the shrimp before assembling the salad helps to keep the dish refreshing.

- Gently fold the sauce into the shrimp and avocado to maintain the integrity of the ingredients.

Serving Suggestions

This salad can be served as a standalone dish or accompanied by a light soup or crusty bread for a more filling meal. It's perfect for warm weather and can be presented as a sophisticated starter for dinner parties.

Cooking Techniques

The key techniques in this recipe include boiling the shrimp with aromatics for enhanced flavor and carefully assembling the salad to maintain the textures of the ingredients. Gentle folding of the sauce into the shrimp and avocado mixture is crucial for a cohesive yet delicate salad.

Ingredient Substitutions

If shrimp are not available, cooked crabmeat or lobster can be used as a luxurious alternative.

- Greek yogurt can replace mayonnaise for a lighter sauce.

- Lime juice can be used instead of lemon juice for a different citrus profile.

Make Ahead Tips

The shrimp can be cooked and the sauce prepared a day ahead. Store them separately in the refrigerator. Assemble the salad just before serving to ensure the avocados remain fresh and vibrant.

Presentation Ideas

Serve the salad in the avocado shells for a natural and elegant presentation. Garnish with a sprinkle of paprika or chopped parsley for a pop of color.

Pairing Recommendations

This salad pairs beautifully with a crisp white wine, such as Sauvignon Blanc or a dry Riesling, which complements the creaminess of the avocado and the tanginess of the sauce.

Storage and Reheating Instructions

It's best to enjoy the Avocado and Shrimp Salad fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to one day. Due to the nature of the ingredients, reheating is not recommended.

Nutrition Information

Calories per serving

A serving of Avocado and Shrimp Salad contains approximately 300 to 400 calories, making it a moderate-calorie option suitable for a healthy meal. The exact calorie count can vary based on the size of the servings and any modifications to the recipe.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the avocados and the cabbage. Avocados contain about 9 grams of carbohydrates per 100 grams, while cabbage has about 6 grams of carbohydrates per 100 grams. The total carbohydrate content will vary depending on the serving size but is generally considered low.

Fats

Avocados are a rich source of healthy monounsaturated fats, particularly oleic acid, which is beneficial for heart health. The mayonnaise in the shrimp sauce also contributes fats, though in smaller amounts. Overall, the fats in this salad are primarily healthy fats that contribute to satiety and flavor.

Proteins

Shrimp are an excellent source of high-quality protein, with about 24 grams of protein per 100 grams. This makes the Avocado and Shrimp Salad a good option for those looking to increase their protein intake. The protein content helps make this salad a satisfying meal or appetizer.

Vitamins and minerals

This salad is rich in vitamins and minerals, particularly from the avocados, which are a good source of vitamin K, vitamin C, potassium, and folate. Shrimp provide selenium, vitamin B12, and phosphorus. Together, these ingredients make the salad not only delicious but also nutritious.

Alergens

The primary allergens in this dish are shellfish (shrimp) and eggs (mayonnaise). Individuals with allergies to these ingredients should avoid this salad or seek suitable substitutions.

Summary

Overall, the Avocado and Shrimp Salad is a nutritious dish that provides a good balance of healthy fats, proteins, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a suitable option for various dietary preferences.

Summary

The Avocado and Shrimp Salad is a delightful dish that combines the creaminess of avocado with the succulence of shrimp, all dressed in a tangy and slightly spicy sauce. It's a nutritious, flavorful, and elegant option suitable for various occasions. With tips on preparation, nutrition information, and serving suggestions, this recipe is sure to impress your guests or provide a refreshing meal for yourself.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day, and I had decided to pay a visit to my dear friend Mary, who lived just a few blocks away. As soon as I walked into her kitchen, I was greeted by the most amazing aroma - fresh shrimp cooking in a skillet with garlic and herbs.

Mary smiled and gestured towards the stove, where a pot of water was bubbling away. "I'm making my famous Avocado and Shrimp Salad," she said with a twinkle in her eye. "Would you like to help me with the dressing?"

I eagerly agreed, and she handed me a ripe avocado to mash with some lime juice, mayonnaise, and a dash of hot sauce. As I mixed the ingredients together, Mary began to tell me the story behind the recipe.

She explained that she had learned to make this salad from her grandmother, who had picked up the recipe from a dear friend many years ago. The friend had traveled to Mexico and had been served a similar dish at a local restaurant. She was so enamored with the flavors that she begged the chef for the recipe, which he graciously shared.

Mary's grandmother had made a few tweaks to the original recipe, adding in some fresh cilantro and red onion for an extra pop of flavor. She had passed the recipe down to Mary, who had made it her own over the years.

As we sat down to enjoy our meal, I marveled at the perfect balance of flavors in the salad. The creamy avocado paired beautifully with the tender shrimp, while the tangy dressing tied everything together. It was a dish that was both light and satisfying, perfect for a warm summer day.

I asked Mary for the recipe, and she happily shared it with me. I made a mental note to add it to my collection of family recipes, knowing that it would become a staple in my own kitchen.

Over the years, I have made Mary's Avocado and Shrimp Salad countless times, each time adding my own little twist to the recipe. Sometimes I'll add in some diced tomatoes for a burst of freshness, or swap out the shrimp for grilled chicken or tofu for a vegetarian version.

I have shared the recipe with friends and family, who have all fallen in love with the dish just as I did that fateful day in Mary's kitchen. It has become a go-to recipe for potlucks and picnics, always receiving rave reviews from everyone who tries it.

I often think back to that summer day, when I first stumbled upon the recipe for Avocado and Shrimp Salad. It reminds me of the power of food to bring people together, to create memories and traditions that will last a lifetime.

And so, I continue to make the salad, each time feeling a sense of joy and gratitude for the serendipitous moment that led me to discover this delicious dish. It is a reminder of the beauty of sharing recipes and stories, of connecting with others through the universal language of food.

As I sit down to enjoy a bowl of Avocado and Shrimp Salad, I can't help but smile, knowing that this recipe will continue to be a beloved part of my family's culinary heritage for generations to come.