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CRL Recipes Series: Caribbean Shrimp and Avocado With Black Bean Salsa

This latest recipes comes courtesy of Lake Ridge Restaurant's Chef Scott Ringwood.

This recipe comes courtesy of Lake Ridge Restaurant’s Chef Scott Ringwood.

Caribbean Shrimp and Avocado with black bean salsa

Ingredients
2 Avocados peeled and cut length wise seed removed
12 large shrimp, peeled and deveined
2 Tbls Caribbean jerk seasoning
3 Tbls Olive oil
1 tsp chopped garlic
1 tsp chopped shallot

Directions:
Mix 2 Tbls of olive oil, garlic and shallot together and brush avocado with them.
Roast them in the oven at 450 for 10 min.
Coat the shrimp with jerk seasoning and sauté over med heat with remaining oil until cooked through.

Salsa
1 cup cooked black beans
1/4 cup green bell pepper diced
1/4 cup yellow bell pepper diced
1/2 cup roasted tomatoes large diced
1/2 tsp cumin
1 Tbls chopped parsley
1 Tbls chopped cilantro
1 cup red wine vinegar
1/2 cup sugar
1/2 cup Dijon mustard

Salt and pepper to taste

Salsa directions:
Combine vinegar, sugar, mustard and oil. Add remaining ingredients mix well.
To serve place avocado on plate, arrange shrimp on top of avocado and top with black bean salsa.

Lake Ridge Restaurant
35 Burlington Avenue
Round Lake, NY 12151
899.6000
www.Lake-Ridge.com

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