Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce

Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce Recipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.

Yield:

Makes 12 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 5 Minutes
Chill: 1 Hours

Ingredients

2 pounds peeled and deveined large cooked shrimp with tails (26/30 count)
2 lemons
4 teaspoons hot sauce
2 teaspoons Creole seasoning
1 (5-oz.) package mixed baby greens, thoroughly washed

Preparation

1. Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.

2. Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.

3. Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk-Avocado Sauce.

Note:

March 2009
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