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boiled shrimp with creamy buttermilk avocado sauce

(2 ratings)
angiemath avatar
Recipe by
Angela Gray
@angiemath
Bristol, TN

I found this recipe in a magazine many summers ago and I changed it up to suit my family's taste. The shrimp are served chilled and are so nice on a hot day when you want something cool and easy. The Creamy Buttermilk-Avocado Sauce is so good and it accents the shrimp beautifully! Blessings, Enjoy !

(2 ratings)
yield 10 -12
prep time 10 Min

Ingredients For boiled shrimp with creamy buttermilk avocado sauce

  • 2 lb
    shrimp peeled and deveined large cooked with tails 26/30
  • 2
    lemons
  • 2 tsp
    creole seasoning
  • 1 pkg
    mixed baby greens, thoroughly washed
  • 4 tsp
    hot sauce (optional)
  • CREAMY BUTTERMILK-AVOCADO SAUCE
  • 1 c
    buttermilk
  • 1
    avocado, chopped
  • 2 Tbsp
    fresh parsley, chopped
  • 2
    green onions, finely chopped
  • 2 Tbsp
    lemon juice
  • salt to taste
  • pepper to taste

How To Make boiled shrimp with creamy buttermilk avocado sauce

  • 1
    Bring 2 quarts of water to boil. Add shrimp and cook 3 to 4 min. or until they just turn pink . If using frozen shrimp, just thaw under warm water and boil about 30 sec. ( I use the frozen, pre cooked shrimp).
  • 2
    Drain shrimp and run under cool running water. Place in a small bowl.
  • 3
    Fill a medium bowl with ice. Place small bowl of shrimp on the ice. cover and chill 1 hr. to 24 hrs.
  • 4
    Squeeze lemon juice over shrimp, watch seeds ! Drizzle with hot sauce if using, add Creole seasoning (I use Emiril's ) toss to coat. Serve on a bed of mixed greens and the Creamy Buttermilk-Avocado Sauce.
  • 5
    THE SAUCE
  • 6
    In a food processor or blender Process avocado, parsley, onion and lemon juice 30 seconds or till smooth.
  • 7
    Season to taste with salt and pepper.
  • 8
    Serve with shrimp
  • 9
    You may store this with plastic wrap on top (make sure wrap is touching surface to prevent discoloration) in the refrigerator for up to two days.
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