Recipe of the Week






Prep Time: 30 Minutes
Yields: 8 Servings

This recipe is perfect for a light lunch on those hot summer days. Try it flavored with your favorite shellfish or even chopped chicken.

1 pound cooked medium shrimp, peeled, deveined and coarsely chopped
4 medium avocados, ripen and slightly softened
¼ cup minced red onion
¼ cup minced celery
¼ cup minced yellow bell pepper
1 tbsp minced garlic
½ cup thinly sliced hearts of palm
2 whole boiled eggs, peeled and minced
½ cup heavy-duty mayonnaise
1 tsp lemon juice
½ tsp chopped basil
1 tsp Old Bay® seasoning
salt and black pepper to taste
granulated garlic to taste

In a large mixing bowl, combine all ingredients except avocados. Mix well, cover and refrigerate at least 2 hours. When ready to serve, halve avocados, removing and discarding seeds. Spoon an equal portion of shrimp salad into each avocado half. Serve on decorative multicolored lettuces as a salad or appetizer.




















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