The cool, creamy, rich avocado sauce is the perfect pairing for fiery-hot cold poached shrimp.
Yield: |
4 servings as an appetizer |
Active Time: |
25 minutes |
Start to Finish: |
25 minutes |
For this recipe you’ll need:
- 1 pound peeled and deveined shrimp, poached and chilled, see note below
- 1/2 cup lime juice, freshly squeezed
- 3/4 cup ketchup
- 1 to 2 tablespoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 small onion, minced
- 2 tablespoons fresh cilantro, rough chopped
For the Avocado Crema:
- 1 ripe avocado
- 1 clove garlic, sliced
- 1/4 cup sour cream
- 1 serrano chili or jalapeno pepper, seeds removed
- 1 tablespoon lime juice, freshly squeezed
- Salt and pepper to taste
Directions:
-
Toss the cooked shrimp with the lime juice, ketchup, hot sauce, Worcestershire sauce, onion and cilantro. Keep chilled while preparing the avocado crema.
-
To make the avocado crema, puree all of the ingredients in a blender or food processor until smooth and season to taste with salt and pepper.
-
Arrange alternate layers of the shrimp and avocado crema in wine or martini glasses. Serve chilled.
| Note: To poach shrimp place 8 cups of water in a saucepan, half a lemon, one bay leaf and a generous pinch of salt. Bring the water to a boil and reduce the heat to a gentle simmer. Place the shrimp in the pan and cook until they turn bright pink, but they should still remain pearlescent in the center, a total of 2 to 3 minutes. Drain the shrimp and lay out on a sheet tray. Chill until needed. |
