Tuesday, September 11, 2007

Shrimp Cocktail

I decided to make some shrimp cocktail this weekend because we were going to Becky's house for dinner. Rather than the normal "shrimp and cocktail sauce" dish, I decided to actually make a shrimp cocktail salad so to say, with a bit of a Costa Rica flare to it, and put it in avocado halves. Wouldn't have even though about writing it up; other than the fact that Becky took the left-overs to a neighbors house and they liked it so much they asked for the "recipe"... so here goes :)

1.5 lbs 51-60 count pre-cooked peeled shrimp
1 yellow bell pepper
1 green chili
1/2 red onion
1/2 12 oz jar Heinz Chile Sauce (Chili sauce! not Cocktail Sauce)
1 lime
3 avocados split in half with the seeds removed

  • Pull the tails off the shrimp and cut into 4 pieces
  • Dice pepper, chili and onion in small pieces (maybe 1/8th inch square)
  • Mix shrimp and veggies and squeeze the juice of 1/2 lime
  • Add about 1/2 jar of the Chili sauce. You don't want it too soupy, but enough to coat it.
  • Rub lime juice on the flesh of the avocado so it doesn't brown.
Add salt and pepper to taste.

Add more lime juice if you want it more tangy, more chili sauce if you want it more sweet or tomato flavored.

Scoop out a bit of the avocado flesh making a "bowl", but leaving some avocado, and fill it with the shrimp mixture.

You'll have extra which you can serve in a bowl, nestle the avocados in the extra, or whatever fits with how you want to present it.

We ate it about 45 minutes after preparing it, but I've eaten it immediately after putting it together as well.

Takes maybe 30 minutes to prep. You might be able to use small salad shrimp and it would be faster, or use raw shrimp and "cook" it in the lime juice for a few hours; but I like the 51-60 pre-cooked shrimp the best.

1 comment:

~Lex~ said...

Sounds good!