Saturday, August 24, 2013

Shrimp and Avocado Salad

Seafood, is there anything any better??  Honestly, there is so much you can do with all varieties of seafood.

This recipe was created when I had leftover shrimp from the previous night.  Yea, I know.  Leftover shrimp??  Well, to be honest, I actually put some aside so I could experiment.  I don't think we have EVER had leftover shrimp in this house, lol!

This recipe includes another favorite of mine - Avocado!  This is a very versatile ingredient.  Besides making my all time favorite guacamole, I am starting to try use avocado in more recipes.


Shrimp and Avocado Salad
Created by the Busy Cookin' WV Momma

2 strips of bacon
1/4 onion, diced
3 oz fresh mushrooms, rinsed and diced
1 avocado
18 shrimp (I used the peel and eat kind)
Black pepper
Salt
Dill weed
Celery salt
Lemon juice
Mayonnaise

1.  Cook bacon until crispy and let drain on a paper towel lined plate.


2.  In same skillet (leave the bacon grease in the skillet), add onions and mushrooms.  Season with pepper and salt.  Cook until tender.  


3.  While onion/mushrooms are cooling, coarsely chop shrimp.

4.  Then, carefully cut open avocado and remove the seed.

5.  Remove the inside of the avocado with a spoon and coarsely chop.

6.  In a medium size bowl, add:
Shrimp
Avocado
Crumbled bacon
Onion/mushroom mixture
2 Tbsp mayo
NOTE: Next time I make this recipe, I am only going to use 1 1/2 Tbsp of mayo.  

A dash of dill, pepper, celery salt and 2 squeezes of lemon juice.

7.  Mix together and serve.  

This makes enough for two good size servings.  You can eat as is or serve on a bed of spinach.  This would also be good on a wrap if you aren't eating low carb, gluten free or Paleo.

I hope you enjoy!

Love to you all from the
Busy Cookin' WV Momma!

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