Spicy Boiled Shrimp with Creamy Buttermilk-Avacado Sauce

By maxxmom

Purchasing already cooked shrimp saves time. Drop the shrimp in boiling water for 30 seconds to freshen them up

Ingredients

• Creamy Buttermilk-Avocado Sauce:
• 2 lbs peeled and deveined large shrimp with tails (26/30 count)
• 2 lemons
• 4 tsp hot sauce
• 2 tsp Creole seasoning
• 1 (5oz) pkg mixed baby greens
• 1 cup buttermilk
• 1 chopped ripe avocado
• 2 Tbsp chopped parsley
• 2 Tbsp fresh lemon juice
• kosher salt
• fresh ground pepper

Details

Servings 12

Preparation

Step 1

1. Bring 2 qt water to boil. Add shrimp and cook 30 seconds. Drain, rinse under cool running water and place in a small bowl
2. Fill a med bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours
3. Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce and toss to coat. Sprinkle with Creole seasoning and toss to coat. Serve with Creamy Buttermilk-Avocado Sauce

Creamy Buttermilk-Avocado Sauce:
Process 1 cup buttermilk, 1 chopped ripe avocado, 2 Tbsp chopped fresh parsely, 2 finely chopped green onions and 2 Tbsp fresh lemon juice in a food processor 30 seconds or until smooth. Season with kosher salt and freshly ground pepper to taste. Store in refrigerator covered with plastic wrap placed directly on surface (to prevent discoloration) up to 2 days