SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
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Dare Leigh
[email protected]This salad looks so refreshing and delicious!
Slavica Gjorgjievska
[email protected]I can't wait to try this salad!
Dakota Stephens
[email protected]This salad is perfect for a light lunch or dinner.
Muno
[email protected]This salad is a great way to get your daily dose of protein and healthy fats.
Mwezerwa Emmanuel
[email protected]This salad was so easy to make and so delicious! I loved the citrus vinaigrette.
Isa Martinez
[email protected]This salad is amazing! The combination of shrimp, avocado, and citrus vinaigrette is perfect. I will definitely be making this again.
Alfie Smith
[email protected]This salad was a great way to use up some leftover shrimp. It was easy to make and very tasty. I would definitely recommend it.
Henrry Deleon
[email protected]I made this salad for lunch today, and it was perfect! It was light and refreshing, and the citrus vinaigrette was very flavorful. I will definitely be making this salad again.
Folashade Adebimpe
[email protected]This salad was delicious! I especially liked the citrus vinaigrette, which was the perfect balance of tangy and sweet. I will definitely be making this salad again.
Olivia Coveney
[email protected]This is my new favorite shrimp salad recipe! The citrus vinaigrette is so refreshing, and it really brings out the flavor of the shrimp. I also love the addition of avocado, which makes the salad extra creamy and satisfying.
Chand Haider
[email protected]I made this salad for a party, and it was a hit! Everyone loved the combination of flavors and textures. The salad was also very easy to make, which is always a plus.
Renisha Cole
[email protected]This shrimp and avocado salad with citrus vinaigrette was a delight! The flavors were perfectly balanced, with the tangy vinaigrette complementing the sweetness of the shrimp and avocado. The salad was also very easy to make, and it was a great way t