Marinated Shrimp in Avocado Halves Recipe

5 1
Marinated Shrimp in Avocado Halves Recipe
Marinated Shrimp in Avocado Halves Recipe photo by Taste of Home
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Marinated Shrimp in Avocado Halves Recipe

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5 1
Publisher Photo
This is one of my favorite recipes. I used to serve it to a gourmet group in Missouri, and I still use it for entertaining in my new home. It's wonderful!
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground mustard
  • Dash freshly ground pepper
  • 12 ounces fresh or frozen medium shrimp, peeled and deveined
  • 1 small onion, thinly sliced, divided
  • 1 garlic clove, peeled and halved
  • 3 tablespoons vegetable oil, divided
  • 1 small pickled jalapeno pepper, rinsed, seeded, cut in strips
  • 2 medium ripe avocados, peeled, halved, seeded and rubbed with lemon juice
  • Lemon
  • 1 medium tomato, chopped

Directions

In a large bowl, combine the vinegar, lemon juice, salt, mustard and pepper; set aside. In large skillet over medium-high heat, cook and stir shrimp, half the onion slices and garlic in 2 tablespoons oil for 4-5 minutes or until shrimp turn pink.
Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture, along with jalapeno pepper and remaining sliced onion. Cover; stir occasionally. Chill overnight.
To serve, spoon shrimp mixture into avocado halves. Sprinkle with tomato; drizzle with some of marinade. Yield: 4 servings.
Originally published as Marinated Shrimp in Avocado Halves in Country June/July 1990, p49

Nutritional Facts

1 each: 329 calories, 26g fat (4g saturated fat), 126mg cholesterol, 325mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 16g protein.

  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground mustard
  • Dash freshly ground pepper
  • 12 ounces fresh or frozen medium shrimp, peeled and deveined
  • 1 small onion, thinly sliced, divided
  • 1 garlic clove, peeled and halved
  • 3 tablespoons vegetable oil, divided
  • 1 small pickled jalapeno pepper, rinsed, seeded, cut in strips
  • 2 medium ripe avocados, peeled, halved, seeded and rubbed with lemon juice
  • Lemon
  • 1 medium tomato, chopped
  1. In a large bowl, combine the vinegar, lemon juice, salt, mustard and pepper; set aside. In large skillet over medium-high heat, cook and stir shrimp, half the onion slices and garlic in 2 tablespoons oil for 4-5 minutes or until shrimp turn pink.
  2. Remove onion and garlic with slotted spoon; discard. Add shrimp and remaining oil to vinegar mixture, along with jalapeno pepper and remaining sliced onion. Cover; stir occasionally. Chill overnight.
  3. To serve, spoon shrimp mixture into avocado halves. Sprinkle with tomato; drizzle with some of marinade. Yield: 4 servings.
Originally published as Marinated Shrimp in Avocado Halves in Country June/July 1990, p49

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