Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce

Name: Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Creamy Buttermilk-Avocado Sauce; 2 teaspoons Creole seasoning; 4 teaspoons hot sauce; 2 lemons; 142 grams package mixed baby greens, thoroughly washed; 907 grams peeled and deveined large cooked shrimp with tails (26/30 count)

Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 244 calories, 18g of protein, and 16g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have creamy buttermilk-avocado sauce, shrimp, hot sauce, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert.

Instructions

Bring 2 qt. water to a boil in a Dutch oven.

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Water

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Dutch Oven

Add shrimp, and cook 30 seconds.

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Shrimp

Drain, rinse under cool running water, and place in a small bowl.

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Water

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Bowl

Fill a medium bowl with ice.

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Ice

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Bowl

Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.

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Shrimp

Ice

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Bowl

Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat.

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Hot Sauce

Lemon

Shrimp

Juice

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Sieve

Bowl

Sprinkle with Creole seasoning, and toss to coat.

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Creole Seasoning

Serve shrimp over mixed greens with Creamy Buttermilk-Avocado Sauce.

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Mixed Greens

Buttermilk

Avocado

Shrimp

Sauce

Equipment

Dutch Oven

Bowl

Sieve

Ingredients

Servings:

12servings

Creamy Buttermilk-Avocado Sauce 2teaspoons

Creole seasoning 4teaspoons

hot sauce 2

lemons 142grams

package mixed baby greens, thoroughly washed 907grams

peeled and deveined large cooked shrimp with tails (26/30 count)

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. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.