Monday, July 18, 2011

Shrimp & Avocado Boat

Today I made it a point to feed the girls some veggies, since we totally "junked out" (as my husband likes to say) twice last week!  Once, we ate at Popeyes when we were on a tight schedule, and needed fast food.  The whole time I wondered how much oil the food had absorbed in the deep fryer.  Then the other time we ate at Red Lobster, when Gianna was enticed by the 3 for $15 special.  It was entirely too much food, and I can only imagine the fat content of their cream sauce! 

So today Sasha happily accepted some edimame, and Gianna loved the idea that I had for shrimp and avocado!

  • 2 Avocados
  • 12 Medium Frozen Shrimp
  • Tony Chachere's Lite Creole Seasoning
  • 2 Tablespoons Ranch
  • 1 Lime
  • Garlic Powder
  • Salt & Pepper
  1. Place the frozen shrimp into a medium sauce pan.  Add just enough water to cover the shrimp.  Season with the Tony Chachere's seasoning.  Place pan onto the stove over high heat.
  2. After about 4 - 5 minutes, when the water is up to a rolling boil, turn off the heat and check to see if the shrimp is orange.  If so, pour into a strainer to cool - do not rinse or add ice.
  3. Split the avocado, remove the pit, make cuts into it, and use a large spoon to empty into a bowl.
  4. Squeeze half of a lime over the avocado.  Season with garlic powder, salt, and pepper.  Add the ranch dressing.
  5. Peel and devein the shrimp, then chop into small pieces. 
  6. Add shrimp to the avocado and gently mix.