Avocado-Dressed Shrimp à la Mexicana

Avocado-Dressed Shrimp à la Mexicana
Avocado-Dressed Shrimp à la Mexicana
Dishes From Macy's Culinary Council

Avocado-Dressed Shrimp à la Mexicana

This fresh and zesty dish never fails to disappoint. Your guests will love this simple party food, and you’ll love making it!

10
Servings
35
Calories Per Serving
Deliver Ingredients

Notes

recipe courtesy of Rick Bayless

Ingredients

  • 12 ounces (about 2 1/2 cups) medium-small shrimp, peeled, deveined, and cooked
  • 1 medium white onion, cut into 1/4-inch pieces
  • 1 large red-ripe tomato, cut into 1/4-inch pieces (should yield 1 generous cup) or sun dried tomatoes
  • 1/4 to 1/4 cup fresh lime juice
  • Hot green chiles to taste (usually 3 serranoes or 1 to 2 jalapenos), stemmed and roughly chopped
  • 1 medium, ripe avocado, pitted, flesh scooped from the skin and roughly chopped
  • 1/3 cup (loosely packed) cilantro, roughly chopped (thick bottom stems cut off), plus sprigs for garnish
  • Salt

Directions

In a medium bowl, combine the shrimp, onion, and tomato. Measure the lime juice into a food processor or blender. Cover and turn on. Drop in the chile(s) and, when chopped, turn off device and scoop in the avocado and cilantro. Process until smooth. Thin to a “creamy dressing” consistency with water, usually 2 to 3 tablespoons. Taste and season with salt, usually about 1 teaspoon (you will have about 1½ cups). Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp à la Mexicana and refrigerate. When you’re ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it’s ready.

Nutritional Facts

Sugar
6g
7%
Cholesterol
5mg
2%
Carbohydrate, by difference
6g
5%
Protein
2g
4%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
2mg
0%
Choline, total
1mg
0%
Fluoride, F
3µg
0%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
18mg
3%
Sodium, Na
6mg
0%
Water
32g
1%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.