Shrimp Avocado Louie - Cucina Di Salvatore
Thanks for watching!
Please be sure to subscribe and SHARE this video with all your friends. On Cucina Di Salvatore my mission is to share my culture and passion for food and hopefully through that inspire and entertain!!
I want you guys to get to know me better soo....
Next episode we will be talking about BEST and WORST dinner/ lunch date stories. I need a special co-host to come on the show and help give advice to our viewers (AND ME! …lol).
Please comment below or private message me on Instagram with your most hilarious, awkward or sweet dating experience.
You can find on any social media below.
FB:
Instagram:
(Personal)
(Cooking)
Grilled Shrimp & Scallops with Avocado Greek Yogurt Dressing | Summer Grilling | Albertsons
Add a little seafood to your summer grilling menu with this beautiful and delicious recipe for shrimp and scallops! Dip or top your grilled proteins with a creamy and light Avocado Greek Yogurt Dressing for a fun and festive summer dish!
INGREDIENTS
12 Open Nature® shrimp (defrosted)
12 Open Nature® scallops (defrosted)
skewers
3 Tbs canola oil
2 pinches of kosher salt
2 pinches of black pepper
2 avocados
1/4 cup Open Nature® Greek yogurt
2 Tbs lemon juice
1/4 cup dill
1/4 cup chive
1 cup baby spinach
1 pinch kosher salt
1 pinch black pepper
DIRECTIONS
Shrimp and Scallops
1. Prepare scallops: skewer 6 scallops on a skewer, insert second skewer to hold in place while grilling.
2. Prepare shrimp: skewer 6 shrimp per skewer, insert second skewer to hold in place while grilling.
3. Preheat grill to high heat, then clean grill surface and coat with non-stick spray/ oil to prevent sticking.
4. Dress shrimp/scallop skewers with canola oil, salt and pepper, then place onto the grill.
5. Grill for approximately 2-3 minutes per side.
6. Remove from grill and serve with Avocado Sour Cream Dressing.
Avocado Sour Cream Dressing
1. Combine the ingredients together in a blender, then process until smooth.
2. If the dressing is too thick, add additional lemon juice or water to thin.
3. Remove from blender and chill until ready to serve.
4. To serve, spread onto a plate, placing the grilled scallops and shrimp onto the dressing.
5. Serve with a summer vegetable salad, if desired.
FULL RECIPE:
For more, follow us and subscribe!
YouTube:
Pinterest:
Instagram:
Twitter:
Facebook:
Shrimp Salad and Shrimp Remoulade Sauce Recipe
Shrimp salad is one of my all-time favorites, especially if it's tossed in a delicious remoulade sauce. I used to eat this all the time when I lived in New Orleans—and I never go back without making a stop at the Gumbo Shop for a taste. I don't know exactly how the Gumbo Shop prepares shrimp remoulade, but this recipe is how I throw it together. A lot of ingredients go into the sauce, but it's worth the effort.
Print the complete recipe at
Give this shrimp salad a try and let me know what you think, and for more video recipes check out the Chef Buck playlist:
For more great dishes visit my recipe website at
Thanks for watching, and connect with this media to catch all of my videos.
SUBSCRIBE TO CHEF BUCK ON YOUTUBE:
MY OTHER YOUTUBE CHANNEL:
FACEBOOK
GOOGLE+
INSTAGRAM
TWITTER
PRINT RECIPES AT MY WEBSITE:
RECIPE PLAYLISTS:
Shrimp Remoulade Recipe
sauce ingredients:
TOMATO PUREE (½ cup)
MUSTARD (¼ cup --creole, stone ground, or dijon)
HORSERADISH (2 tsp --prepared)
GREEN ONION (1 tsp, minced)
PARSLEY (1 Tbsp, finely chopped)
WORCESTERSHIRE SAUCE (½ tsp)
MAYONNAISE (3-5 Tbsp)
CELERY (1 Tbsp, minced)
GARLIC (1 clove, minced)
CHILI POWDER (1 tsp)
PAPRIKA (1 tsp, smoked)
SUGAR (1 tsp, optional
SALT (to taste)
HOT SAUCE (½ tsp)
LEMON JUICE (1 Tbsp)
OLIVE OIL (1 Tbsp)
VINEGAR (1 tsp)
salad ingredients:
SHRIMP (1 lb, boiled)
SALAD GREENS
TOMATO SLICES
GREEN ONION (chopped, optional)
directions:
The sauce:
To make the sauce, just mix all the sauce ingredients together (really?!). I'm using tomato puree in this version, but I've also made this dish using ketchup or tomato sauce; it will be thinner if you use those two, but that can be a good thing, especially if you want to toss the greens in the remoulade sauce. Sugar is optional and definitely not needed if you're using ketchup, which is usually sweet enough. Sometimes I'll add a teaspoon of onion powder. This is a great recipe to play with, but be judicious with the mayonnaise! Using fresh ingredients like parsley, garlic, green onion, and celery will really make this sauce shine. You can definitely make and serve the sauce immediately, but making it hours ahead or even the day before will embolden the flavors. Embolden the flavors? I'm not sure if that's the right way to say that, but you know what I mean.
The shrimp:
I'm using 1 pound of deveined shrimp in the shell. For this salad, the bigger the shrimp the better, but I usually get whatever's on sale—any kind of shrimp is gonna be delish in this dish. Before boiling, prepare a bowl of ice water to cool the shrimp after cooking—this will keep the shrimp from becoming overdone (tough and rubbery).
Put a pot of water on the stove and add 2 bay leaves and a generous amount of salt. Bring the pot to a boil and add the shrimp. I find a pound of shrimp takes about 2 minutes, but this will vary depending on the size of the shrimp and the amount of water in the pot. For sure, they will cook fast. Do not ignore them—it's not a good time to multi-task. When the shrimp turn pink, they're done. Get 'em out of the hot water and into the ice bath—this will halt the cooking process, and your shrimp will be perfecto (and now that they're cooked, they'll be super easy to peel).
Toss the shrimp in the remoulade sauce and serve over a bed of fresh greens. I like to garnish the salad with green onion and fresh tomato. Serve with saltines or a loaf of French bread and soft butter. Let the salivating begin.
And bon appétit!
Making Mayo's Recipes: Citrus Remoulade
Remoulade pairs perfectly with seafood. Add chipotle peppers, dill, Old Bay seasoning or capers to create different flavors. Full recipe:
Each week one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App:
Shrimp Remoulade Sliders
These Shrimp Remoulade Sliders are light, fresh, and a little sophisticated, thanks to the addition of grated celery root, which imparts the lovely flavor of celery without the (sometimes) obnoxiously stringy texture of celery. Fresh tarragon and lemon juice lend even more brightness while dijon and briny capers & cornichons provide that tang which constitutes remoulade anything. These appealing little packages come together in very few minutes so grab some toothpicks that represent your party's theme and prepare to impress.