Avocado, Shrimp, and Endive Salad

Name: Avocado, Shrimp, and Endive Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 2 firm-ripe California avocados (preferably Hass); 454 grams Belgian endive (4 heads), cut crosswise into 1-inch pieces; 0 teaspoons black pepper; 2 teaspoons Dijon mustard; 1 Tbsp chopped fresh tarragon; 3 Tbsps fresh lemon juice; 3 Tbsps olive oil; 3 teaspoons salt; 340 grams shrimp in shells (18 to 20), peeled and deveined

Avocado, Shrimp, and Endive Salad might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 735 calories, 42g of protein, and 54g of fat per serving. This recipe serves 2. This recipe covers 42% of your daily requirements of vitamins and minerals. A mixture of firm-ripe californian avocados, belgian endive, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the avocados you could follow this main course with the Coconut Avocado Ice Cream as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.

Ingredients you will need

Lemon Juice

Shrimp

Water

Salt

Equipment you will use

Sauce Pan

Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

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Water

Ice

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Slotted Spoon

Bowl

Let shrimp chill in water 2 minutes, then drain and pat dry.

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Shrimp

Water

Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl.

Ingredients you will need

Lemon Juice

Tarragon

Mustard

Pepper

Salt

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Whisk

Bowl

Add oil in a slow stream, whisking until emulsified.

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Cooking Oil

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Whisk

Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces.

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Avocado

Add shrimp, avocados, and endive to dressing and toss.

Ingredients you will need

Avocado

Endive

Shrimp

Equipment

Ingredients

Servings:

firm-ripe California avocados (preferably Hass)454grams

Belgian endive (4 heads), cut crosswise into 1-inch pieces 0teaspoons

black pepper 2teaspoons

Dijon mustard 1Tbsp

chopped fresh tarragon 3Tbsps

fresh lemon juice 3Tbsps

olive oil 3teaspoons

salt 340grams

shrimp in shells (18 to 20), peeled and deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.