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Shrimp salad with panko crusted tomato and avocado puree

Shrimp Salad with Panko Fried Tomato and Avocado Puree

A light and tasty meal of seasoned shrimp salad served over a panko fried tomato with avocado puree
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Course, Salad
Servings 4 servings

Ingredients
  

For the shrimp salad:

  • 1 lb raw deveined and shelled shrimp
  • 1 celery stalk diced
  • 2 tbsp mayo
  • 4 sliced scallions
  • salt to taste
  • 1 tsp garlic powder
  • 1/2 tbsp ketchup
  • splash of tobasco optional

For the tomatoes:

  • 1-2 large tomatoes sliced
  • 1 cup panko flakes
  • 1/2 cup AP flour
  • 1 egg whisked
  • salt and pepper
  • oil for frying

For the puree:

  • 2 ripe avocados peeled and seeded
  • 1 cup cilantro
  • 2 tbsp garlic olive oil or regular
  • salt and pepper
  • 1 tsp garlic powder
  • water to thin if needed

To serve:

  • arugula optional

Instructions
 

  • Defrost the shrimp if using frozen. Heat a skillet with a tbsp of oil over high heat and add the shrimp and season with salt and pepper. Sear the shrimp, then flip and cook until just firm, pink, and cooked through. Remove from heat and cool completely.
  • To make the shrimp salad, combine the shrimp (you can chop them if large, I just left mine whole) with the mayo, celery, scallions, salt and pepper to taste, ketchup, tabasco, and garlic powder. Mix well, adjust seasoning, then place in the fridge until cold.
  • For puree - combine the ingredients in a small blender and blend until smooth. Add water if needed to thin until it can blend. You want a fluffy puree that you can spread around the plate with a spoon, but not so runny it doesn't hold its shape. Season with salt and pepper to taste.
  • To fry the tomatoes, heat 1/4 inch of canola oil in a skillet to 350 degrees. Season tomato slices with salt and pepper. Dip each slice in the ap flour, then the egg, and then the bread crumbs, pressing to make a crust. Fry for 2 minutes or so, until they are golden brown, then drain on a paper towel.
  • To serve, spread the avocado puree around the plate and top with some arugula. Place a fried tomato or two on top and then pile some shrimp salad on top. Serve immediately.
Keyword Lunch, Main Dish, Salad, Seafood
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