Shrimps over Lime Guacamole

Miss Mevi recipe: shrimp over lime guacamoleHello everyone!

Thanks a lot to everyone who have left comments and have subscribed to the blog. I’m so happy to be able to share my lifestyle with you all.

Today’s recipe it’s really easy to prepare, it will only take you 15 minutes to make it, and just like all the other recipes it’s really delicious:

Shrimps over Lime Guacamole!

INGREDIENTS:

  • 12 big shrimps
  • 2 avocados
  • 1 romaine lettuce
  • Avocado oil
  • The juice of one lime
  • 1 sliced lime
  • pink peppercorns
  • ½ ground ginger teaspoon
  • ice cubes

PREPARATION

Cook the shrimp in salted water until they rise to the surface and you see them pink. Immediately immerse them in iced water so they do not fall apart. Leave them 5 to 10 minutes.
Peel the shrimp (just leave the tail). Place them on paper towels to absorb all the water.
Peel avocados and smash them with a fork.
Put them in a bowl and add salt, lime juice, onion and ginger.
Wash the lettuce leaves one by one. Drain.
Serve the guacamole over the lettuce leaves, then put the shrimps over the guacamole. Pour a little avocado oil (Mevi Oil is the best one!) and sprinkle with pink pepper.
Serve and enjoy!

I hope you enjoy it!

Until the next one!

#MissMevi #AvocaTips #Recipes

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Chorizo and Shrimp Quesadillas with Smoky Guacamole!

Miss Mevi Chorizo and Shrimp Quesadilla with smoky guacamoleHello everyone!

I really missed to write you here. Thanks to all who already follow my blog and also leave some comments. I’m so glad we can share this blog.

Today’s recipe is an ideal appetizer but works as a very delicious lunch: Chorizo and Shrimp Quesadillas with Smoky Guacamole!

As you might have noticed, since I work and also take care of my family (my 2 years old baby and my husband) I prefer all the easy-to-prepare recipes which also are healthy and delicious.

This is the recipe:

INGREDIENTS

  • 2 ripe Haas avocados
  • 1 lime, juiced
  • A couple pinches salt
  • 1/4 cup sour cream, 3 rounded tablespoonfuls
  • 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
  • 1/2 pound chorizo sausage, sliced thin on an angle
  • 1 tablespoon extra virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked away from skin and crushed
  • 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
  • Salt and freshly ground black pepper
  • 4 (12- inch) flour tortillas
  • 1/2 pound, 2 cups, shredded pepper Jack cheese

DIRECTIONS

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Serve and enjoy!

Hope you like it. Until the next time!

#MissMevi #AvocaTips

Original source: http://www.foodnetwork.com courtesy of Rachel Ray

Cucumber rolls with guacamole

Miss Mevi cucumber and avocado rollsHappy Sunday!

Still looking for a healthy and easy snack for the Super Bowl, but you don´t want to miss the classic guacamole? Well here’s a nice option with guacamole, but with a very fresh twist. And it’s easy to prepare!

INGREDIENTS:

  • 1 large cucumber
  • 3 ripe avocados
  • 1/4 cup capers
  • 1/2 teaspoon sea salt freshly cracked black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup fresh parsley, finely chopped + more for veneering
  • 1/8 cup fresh dill, finely chopped

INSTRUCTIONS:

For this recipe is a good idea to take more cucumbers than the needed to cut them into strips and serve them as dips for the rest of the guacamole.
Wash and dry the cucumbers to make a cut after ¾ cucumber. Make the guacamole and spread it over the cucumber, then dress it with salt and pepper. Take the cucumber strips with guacamole and wrap them up and serve them.

Enjoy and may your favorite team win!

Until the next time!

#MissMevi #AvocaTips #Recipe #SuperBowl