Tag: Cilantro & Roasted Onion Olive Oil

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Avocado Shrimp Boats

Avocado Shrimp Boats
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Ingredients
  1. 1 tablespoon Olivia's Cilantro and Roasted Onion Olive Oil
  2. 6 medium uncooked shrimp, shelled and deveined
  3. 1 avocado
  4. 1/2 lime, juiced
  5. 8 cherry tomatoes, halved
  6. 2 tablespoons crumbled Mexican cheese such as queso fresca or cotija
  7. Salt and pepper, to taste
  8. Optional: 1/2 teaspoon minced jalapeno pepper
  9. Optional garnish: 1 tablespoon chopped fresh cilantro
Instructions
  1. Heat ½ tablespoon Cilantro and Roasted Onion Olive Oil in a medium pan over medium-high heat. Season the shrimp with salt and pepper and add it to the pan, cooking for 1 minute on the first side.
  2. Use tongs to flip them over and cook for another 1-2 minutes, until opaque.
  3. Remove from the pan and cut into ½ inch pieces.
  4. Cut the avocado in half lengthwise and remove the pit. You now have a small well in each half of the avocado. Create a bigger well by scooping out some flesh with a melon baller or spoon. Reserve what you scooped out and set it aside in a medium bowl.
  5. Rub the exposed avocado flesh with lime juice or the spent lime half to prevent browning.
  6. Mash the reserved avocado flesh with remaining ½ tablespoon of Cilantro and Roasted Onion Olive oil, ½ teaspoon lime juice and ½ teaspoon minced jalapeno.
  7. Add the shrimp and mix to combine.
  8. Add the cherry tomato halves and gently mix. Taste and adjust seasonings, adding more salt, pepper or lime if necessary.
  9. Spoon the mixture into the wells in each avocado half.
  10. Top each with 1 tablespoon of Mexican cheese and a sprinkle of cilantro, if using.
  11. Serve the avocado shrimp boats with a spoon, scraping the avocado flesh out of the skin to enjoy with the shrimp mixture.
Olivia Olive Oil https://oliviaevoo.com/
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Cilantro & Roasted Onion Stuffed Mushrooms

Cilantro & Roasted Onion Stuffed Mushrooms
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Ingredients
  1. 1 (10 oz.) pack crimini mushroom caps
  2. 1 1/2 cups fresh organic spinach
  3. 1-3 minced or pressed cloves of garlic
  4. 1/2 cup pecans
  5. Olivia's Traditional Balsamic Vinegar
  6. Olivia's Cilantro & Roasted Onion Olive Oil
  7. Salt, pepper and curry powder to taste
Instructions
  1. Take out stems of mushrooms and turn the caps over.
  2. Baste both sides with the Cilantro & Roasted Onion Olive Oil.
  3. Place on a lined baking sheet and cook at 400 degrees for 5 minutes.
  4. In food processor, combine spinach, garlic, pecans and spices until a green paste forms.
  5. Remove mushrooms from the oven and stuff with spinach mixture and bake again for 15 minutes.
  6. Remove mushrooms and drizzle with the Traditional Balsamic Vinegar.
Olivia Olive Oil https://oliviaevoo.com/