California Avocado Shrimp Cocktail
This version of an old standard has a contemporary twist. Fresh avocado in crunchy, spicy sauce makes a cocktail sure to be a taste pleaser for those in search of flavor.
Category: Appetizer
Re-Calculate: Ingredients
Ingredients
- 2 2 2Tbsp. TABLESPOON_USVolume thick, chunky tomato salsa
- 2 2 2Tbsp. TABLESPOON_USVolumeseafood cocktail sauce
- 2 2 2Tbsp. TABLESPOON_USVolumechopped onion
- 2 2 2Tbsp. TABLESPOON_USVolumediced seedless cucumber
- 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumechopped cilantro
- 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumelime juice
- 2 2 2ripe, Fresh California Avocados seeded, peeled and diced
- 30 large (21 to 25 count per pound), cooked shrimp with tails
- 6 6 6lime slices for garnish
- 6 6 6sprigs cilantro for garnish
Instructions
- Thoroughly combine salsa and next 5 ingredients; gently fold in avocado.
- Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)
- To serve, divide avocado mixture among 6 stemmed glasses.
- Hang 5 shrimp, tails outside glass, around each rim.
- Garnish each with 1 twisted lime slice and 1 sprig cilantro.
Nutrition Facts:
Nutrition Information per Serving: 170 calories, 12g of fat, 55mg of cholesterol, 160mg of sodium, and 8g of protein.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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Hass Avocado Shrimp Cocktail
I have also added horseradish and eaten with toasted corn tortillas.
Louie - Fri, 11/13/09 - 08:55 am