Spanish Tapas Avocado Puree And Shrimp Cocktail Food

AVOCADO AND SHRIMP COCKTAIL

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.

SPANISH TAPAS - AVOCADO PUREE AND SHRIMP COCKTAIL

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.

CRAB AND AVOCADO COCKTAIL

Steps:

• Mix all ingredients except lettuce and lime wedges.
• Place 1/4 cup of lettuce on each of 6 serving dishes.
• Divide the crabmeat mixture among the dishes.
• Garnish with lime wedges.

PRAWN (SHRIMP) COCKTAIL

Steps:

• To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
• Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
• In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
• Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.

AVOCADO PUREE

Steps:

• Combine all ingredients and mash.
• Keep refrigerated.

GRILLED CILANTRO-LIME SHRIMP WITH SPICY HASS AVOCADO PUREE

Steps:

• In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
• Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
• Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.

SPANISH SQUID TAPAS

Steps:

• Preheat the oven to 425 degrees.
• Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away.
• Add the garlic, stir, and add the olives and cook for 2 minutes.
• Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
• Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.

SPANISH MOSS COCKTAIL

Steps:

• Shake well with cracked ice. Strain into old fashioned glass over 1 ice cube.

THE AVOCADO COCKTAIL

Steps:

• Macerate the avocado and the mint leaves.
• Add all the ingredients and ice in the shaker.
• Serve in an old-fashioned glass.