Ingredients with Measurements:
- 1 lb cooked shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 bolillos (Mexican bread rolls)
Special equipment needed:
- Large mixing bowl
- Cutting board
- Knife
- Spoon
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked shrimp, diced avocados, diced red onion, chopped cilantro, lime juice, salt, and black pepper. Mix well.
2. Cut the bolillos in half lengthwise and remove some of the bread from the center to create a hollow space.
3. Preheat the grill or grill pan to medium-high heat.
4. Place the bolillos on the grill, cut side down, and grill for 1-2 minutes until lightly toasted.
5. Spoon the shrimp and avocado mixture into the hollowed-out bolillos, dividing it evenly among the four rolls.
6. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 380
Fat: 16g
Carbohydrates: 38g
Protein: 23g
Fiber: 9g
Sugar: 4g
Sodium: 580mg
Substitutions for ingredients:
- Cooked chicken or tofu can be substituted for the shrimp.
- Red onion can be substituted with white or yellow onion.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced tomatoes or corn to the shrimp and avocado mixture.
- Use a different type of bread, such as a baguette or ciabatta.
- Add a spicy element, such as diced jalapenos or hot sauce.
Tips and tricks:
- Make sure to remove enough bread from the center of the bolillos to create enough space for the shrimp and avocado mixture.
- Don't overcook the bolillos on the grill, as they can become too crispy and difficult to eat.
- Serve with extra lime wedges for squeezing over the top.
Storage instructions:
This recipe is best served immediately and should not be stored.
Reheating instructions:
N/A
Presentation ideas:
Serve the shrimp and avocado bolillos on a large platter with extra cilantro and lime wedges for garnish.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Mexican rice
- Black beans
- Grilled vegetables
Suggested side dishes:
- Chips and salsa
- Guacamole
- Caesar salad
Troubleshooting advice:
- If the bolillos are too hard to hollow out, try microwaving them for 10-15 seconds to soften them up.
Food safety advice:
- Make sure to properly cook the shrimp to avoid any foodborne illnesses.
- Keep the shrimp and avocado mixture refrigerated until ready to use.
Food history:
Bolillos are a type of Mexican bread roll that is commonly used for sandwiches and tortas.
Flavor profiles:
This recipe has a fresh and zesty flavor from the shrimp and avocado mixture, with a slightly toasted and crispy texture from the bolillos.
Serving suggestions:
Serve the shrimp and avocado bolillos as a light lunch or dinner option, or as a party appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Mexican