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Shrimp-Avocado Parfait
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Created and presented by Myra Kornfeld

Makes two 6-ounce parfaits

These attractive parfaits take only minutes to prepare; the surprising combination of flavors is refreshingly and delicious. Serve as a substantial appetizer, or a light but filling breakfast.

¼ pound petite wild Oregon Pink Shrimp, defrosted
2 teaspoon minced jalapeño, (from ½ jalapeño)
1 tablespoon fresh lime juice, pided
1 tablespoon minced chives
Salt
1/2 ripe avocado, sliced
5 strawberries, fresh or frozen, quartered
6 tablespoons yogurt cheese* or thick Greek yogurt

  • Toss the shrimp with the jalapeños, half of the lime juice, the chives and a sprinkling salt.

  • Slice the avocado and toss with the remaining lime juice and sprinkle with salt.

  • In each of the parfait glasses, layer shrimp, avocado, yogurt, and strawberries, then another layer of shrimp, avocado, yogurt, and strawberries.

  • The parfait keeps refrigerated, for up to two days.

Cook’s notes:
To make yogurt cheese, line a strainer with cheesecloth and strain over night.

© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at MyraKornfeld.com.

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