Portabella's Pantry Shrimp Dill Avocado Salad - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Portabella's Pantry Shrimp Dill Avocado Salad (/showthread.php?tid=199375) |
Portabella's Pantry Shrimp Dill Avocado Salad - tubeN2 - 05-05-2005 Shrimp Salad 4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw unpeeled shrimp boiled 2-3 minutes, peeled and chopped) 1 avocado, diced 2 tablespoons finely chopped fresh dill 2/3 cup mayonnaise Salt and pepper to taste Sourdough baguettes, cut into six 5- or 6-inch lengths Pasta Salad 4 cups (about 2 cups uncooked) cooked small shell pasta 1 small tomato, diced 1 small cucumber, cut in strips, seeded, and sliced at an angle 1/4 small red onion, cut in julienne strips 6 tablespoons grated Parmesan cheese 2 tablespoons balsamic vinegar 3/4 cup heavy mayonnaise 1/4 bunch fresh basil leaves, chopped Salt and pepper to taste 1 scant teaspoon minced or chopped bottled garlic To make the shrimp salad: In a medium bowl, combine shrimp, avocado, dill, mayonnaise and salt and pepper to taste. Stir well to combine. Chill until ready to serve. To make the pasta salad: Combine in a large nonreactive bowl: cooked pasta, tomato, cucumber, onion, cheese, vinegar, mayonnaise, basil, salt, pepper and garlic. Stir gently to combine thoroughly. Chill until ready to serve. To serve: Split sourdough baguettes and stuff with shrimp salad and garnishes of choice, such as lettuce and tomato. Serve with pasta salad on the side. Makes 6 servings. |