A Celebration of Food, Family, and Traditions
by Chris and Idie Hastings
ISBN-10: 0762435526
ISBN-13: 9780762435524
Size: 8.5 x 10 inches
400 pages
Hardcover
Illustrations: MORE THAN 50 FULL-COLOR PHOTOGRAPHS
$35.00 US
· $44.50 CAN
Rights: World
Published: September 2009
Shrimp and Avocado Salad with Carolina Gold Rice
Yield: 4 servings
1 cup cooked Anson Mills’ Carolina Gold rice (page 000)
½ cup Green Goddess Dressing (page 000)
1/8 teaspoon kosher salt
Pinch freshly ground black pepper
4 ripe Haas avocados, halved, pitted, and peeled (about 1½ pounds total)
16 ripe cherry tomatoes, halved (about 1½ cups)
12 medium (25 to 30 count) boiled and peeled shrimp
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Combine the rice and the dressing in a mixing bowl and season with the salt and pepper. Spoon the rice mixture evenly into each avocado half, placing about ¼ cup in each avocado. Arrange one stuffed avocado on each of four salad plates.
Toss the tomato halves and the shrimp in a small bowl with the lemon juice and the extra-virgin olive oil. Season the shrimp mixture with a pinch of salt and pepper, if needed.
Spoon the shrimp and tomato mixture over and around each avocado, placing about three shrimp on each avocado half and serve immediately.
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