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Shrimp and Avocado Salad (Emeril Lagasse) Recipe

Shrimp and Avocado Salad (Emeril Lagasse) Recipe

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Shrimp and Avocado Salad (Emeril Lagasse)

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Ingredients:

Serving

1 lb boiled shrimp, diced
1/2 tsp salt
1/4 tsp plus a pinch cayenne pepper
1/2 cup finely chopped celery
1/2 cup mayonnaise, preferably homemade
2 tbsp finely chopped green onions
1 tbsp chopped parsley leaves
2 tsp lemon juice
1 tbsp extra-virgin olive oil
pinch red pepper flakes
2 cups chopped kale
splash water
1 ripe avocado, peeled , seed removed and quartered
essence, recipe follows for garnish

Directions:

Combine the shrimp, 1/4 teaspoon of the salt, a pinch of the cayenne pepper, and celery in a bowl and toss to combine. In the bowl of a food processor combine the mayonnaise, remaining salt and cayenne, green onions, parsley, and lemon juice and blend until smooth. Add half of the mayonnaise mixture to the shrimp mixture and toss to combine. Refrigerate for 1 hour. Place remaining mayonnaise mixture in a small bowl and refrigerate until ready to serve.
In a skillet, heat 1 tablespoon extra-virgin olive oil. Add the red pepper flakes and cook for 1 minute. Add the kale and the water and cook until the kale is slightly wilted, about 2 to 3 minutes.
Place some kale on a plate. Using a sharp paring knife, cut each avocado quarter into thin strips lengthwise and arrange each quarter in a fanned-out fashion on a salad plate. Spoon 1/4 of the shrimp salad onto the center of each plate and drizzle with some of the remaining dressing. (If the dressing is too thick to drizzle, thin with a few drops of water or milk to desired consistency.) Sprinkle each salad with a pinch of Essence
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	669.83 Kcal (2804 kJ)
Calories from fat	483.91 Kcal
		% Daily Value*
Total Fat	53.77g	83%
Cholesterol	77.31mg	26%
Sodium	1788.65mg	75%
Potassium	554.63mg	12%
Total Carbs	40.42g	13%
Sugars	1.55g	6%
Dietary Fiber	5.02g	20%
Protein	11.89g	24%
Vitamin C	48.4mg	81%
Vitamin A	0.3mg	11%
Iron	2.1mg	11%
Calcium	99.8mg	10%

Amount Per 100 g
Calories	269.69 Kcal (1129 kJ)
Calories from fat	194.84 Kcal
		% Daily Value*
Total Fat	21.65g	83%
Cholesterol	31.13mg	26%
Sodium	720.17mg	75%
Potassium	223.31mg	12%
Total Carbs	16.27g	13%
Sugars	0.63g	6%
Dietary Fiber	2.02g	20%
Protein	4.79g	24%
Vitamin C	19.5mg	81%
Vitamin A	0.1mg	11%
Iron	0.8mg	11%
Calcium	40.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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