These chilled shrimp cocktail shooters with avocado and fresh herbs are an elegant twist on a classic appetizer.
Photo by Gwénaël Le Vot
Serves 6
12 large shrimp (buy cooked, if available)*
½ cup chili sauce
½ cup ketchup
½ tablespoon horseradish
Juice of ½ lemon
½ teaspoon Tabasco sauce
1 tablespoon chopped cilantro (or parsley)
1 avocado, chopped, for garnish
Whole chives, for garnish
In a blender, puree chili sauce, ketchup, horseradish, lemon juice, Tabasco and cilantro until smooth. Into six large shot glasses or small juice glasses, half-fill with cocktail sauce. Add two shrimp to each glass. Garnish with avocado chunks and chives. Refrigerate until ready to serve.
*If using raw shrimp, poach in fish stock or clam juice for 2–3 minutes in a medium pan. When cool, peel and refrigerate until ready to use.
TIP/TECHNIQUE
Using frozen spinach in recipes. Frozen spinach, when thawed, contains a lot of water. Draining alone may not be enough; it might be necessary to wrap in a clean kitchen cloth and squeeze to remove all the moisture.
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