Avocado And Shrimp Cocktail Food
CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL
Provided by Steven Raichlen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
- 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
- 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
- 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
- CONTACT GRILL:
- Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
- GRILL PAN:
- Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
- BUILT-IN GRILL:
- Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
- FREESTANDING GRILL:
- Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
- FIREPLACE GRILL:
- Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
AVOCADO AND SHRIMP COCKTAIL
Nice, cool way to serve shrimp cocktail. From Cajun Cooking and posted for ZWT5. *Does not include chill time.
Provided by TheGrumpyChef
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Halve avocados, remove pits, rub surface with lemon slice.
- Combine mayonnaise, cream, Tabasco, Worcestershire, salt and pepper; fold in shrimp.
- Spoon into avocados; sprinkle with paprika and chill.
- Garnish with cucumber and lemon slices.
- Serve chilled on bed of lettuce.
Nutrition Facts : Calories 221, Fat 19.9, SaturatedFat 3.5, Cholesterol 8, Sodium 88.3, Carbohydrate 12.7, Fiber 7.1, Sugar 1.7, Protein 2.4
SHRIMP COCKTAIL WITH AVOCADO
Let us transform you to the beautiful beaches of Mexico with this authentic, spicy shrimp cocktail. Impress your friends and family with the perfect appetizer for parties, tailgating and holiday meals. Adjust the spicy-ness to your preferred level and serve with a fresh squirt of lime juice and garnished with cilantro. Beyond adding delicious flavor, the avocado featured in this recipe also adds nearly 20 vitamins, minerals and phytonutrients, making it a healthy choice to help meet nutrient needs.
Provided by Avocados From Mexico
Categories entree
Yield 4
Number Of Ingredients 9
Steps:
- In large saucepan, boil 2 quarts water. Add 1 tablespoon kosher salt or 1/2 tablespoon fine salt. Cook shrimp until white in center, about 4 minutes. Drain shrimp, transfer to bowl, and let stand until cool. Cover bowl with plastic wrap and chill shrimp chill in refrigerator for 1 hour.
- In medium bowl, stir together clam juice, ketchup, cilantro, lime juice, and onion. Add chilled shrimp, then gently stir in avocado. Spoon mixture into 4 cocktail glasses and serve.
Nutrition Facts : Calories 290 cal, Carbohydrate 15 g, Fiber 7 g, Protein 25 g, SaturatedFat 2.5 g, Sodium 1850 mg, Sugar 6 g
SHRIMP AND AVOCADO SALAD
This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SPANISH TAPAS - AVOCADO PUREE AND SHRIMP COCKTAIL
Make and share this Spanish Tapas - Avocado Puree and Shrimp Cocktail recipe from Food.com.
Provided by Deantini
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season shrimp with salt and pepper and the bodies and fry briefly in oil, set aside.
- Peel avocados, remove the pits and crush/mush with green onion, garlic, olive oil and cream to form a velvety smooth purée using a hand blender Season to taste.
- Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of shrimp and avocado purée.
- Refrigerate until serving.
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