Mary and Brian's Recipes

Avocado dressed Shrimp filling for tacos/tostados
Category Mexican, Appetizers
Events: Christmas Eve 2016, Christmas Party 2016
Ingredients
�12 ounces (about 2 1/2 cups) medium-small, peeled-and-deveined cooked shrimp � 1 medium white onion, chopped into 1/4-inch pieces � 1 large tomato, chopped into 1/4-inch pieces (you should have a generous cup) � 1/4 to 1/3 cup fresh lime juice � Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped � 1 medium avocado, pitted, flesh scooped from the skin and chopped � 1/3 cup (loosely packed) chopped cilantro, plus sprigs for garnish � Salt
Method
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 and scoop in the avocado and cilantro. Blend until smooth. Thin to a "creamy dressing" consistence with water (usually 2 to 3 tablespoons). Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups.) Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp a la mexicana and refrigerate. When you're ready to serve, scoop into a serving bowl, decorate with a cilantro sprigs and it's ready.
Rating: Excellent