Foodie Friday: Shrimp Recipes

Easy Avocado Shrimp Ceviche 
Via Yummy Healthy Easy

Seafood in the summertime just fits doesn't it?  Fresh and delicious.  We've found some great shrimp recipes for you to try out this summer.  Don't forget to let us know what you think in the comments!  Enjoy!



Easy Avocado Shrimp Ceviche Recipe
Author: Jen Nikolaus

Ingredients:
10 oz. raw medium shrimp, deveined, peeled
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 California Avocado, diced
2 roma tomatoes, diced
4 green onions, diced  
1 jalapeno, diced
1/4 cup cilantro, chopped
1/4 tsp. pepper
1/2 tsp. kosher salt
1/8 tsp. garlic powder
1/8 tsp. coriander
2 California Avocados, halved and pitted for serving

Instructions:
Bring 3 quarts of water to a boil. Add raw shrimp and boil for 2 minutes. Drain shrimp and chop into small pieces.

Combine lime and lemon juices in a bowl and add shrimp and marinate in the refrigerator for at least 45 minutes.

Mix remaining ingredients (except avocado halves) together. Drain juices from shrimp and add to tomato mixture. Spoon ceviche into avocado halves and serve. Also really delicious with tortilla chips. Enjoy!


Grilled Shrimp Tacos with Avocado Salsa
Via The Girl Who Ate Everything


Grilled Shrimp Tacos with Avocado Salsa
Servings: 8 tacos

Ingredients:
Avocado Salsa:
2 ripe avocados , diced
1/4 cup finely diced red onion
1/2 jalapeno , seeded and diced finely
3 Tablespoons finely chopped cilantro
2 Tablespoons lime juice
1 Tablespoon olive oil
1 clove garlic , minced (about 1/2 teaspoon)
Salt and pepper to taste
24 medium shrimp (about 1/2 lb), raw, peeled and deveined
Wooden skewers

Shrimp marinade:
1 Tablespoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 clove garlic , minced (about 1/2 teaspoon)
1 teaspoon lime juice
8 (6-inch) Old El Paso flour tortillas

Toppings: chopped red cabbage , crumbled Cojita or feta cheese

Instructions:
In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.

Preheat grill to medium high heat.

In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.

Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.

Warm tortillas on the grill or in the microwave.

Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.

Recipe Notes:
Soak the wooden skewers in water ahead of time to prevent burning.
If you like corn tortillas you can use these here as well.
For even more spice add some red pepper flakes!


Shrimp Boil Foil Packs
Via Le Creme de La Crumb


Shrimp Boil Foil Packs
Author: Tiffany
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4

Ingredients:
1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
1/2 pound andouille sausage
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
3 teaspoons minced garlic
juice of 1/2 lemon, plus lemon wedges for serving
3 tablespoons, melted + 1/2 cup butter, divided
chopped fresh parsley, for topping

Instructions:
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.

In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.

Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.

Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.

While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).

Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.

Notes

Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon dry mustard, 1/8 teaspoon each allspice, cloves, and a pinch of ground ginger.


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