Shrimp Cocktail Exotique

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition facts:
240 calories
9 grams fat

Ingredients

2 navel oranges

1 1/2 pounds medium shrimp (32 total), shelled and deveined

2 teaspoons extra-virgin olive oil

1/2 teaspoon minced and mashed garlic

For sauce:

1/2 cup mayonnaise

3 tablespoons ketchup

1 1/2 tablespoons Cognac

2 teaspoons fresh lime juice, or to taste

1/2 teaspoon sugar

1 Pinch cayenne, or chipotle powder

1 Jalapeno, minced

2 firm-ripe California avocados canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces

Directions

With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes. Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.

In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered. Halve avocados lengthwise, remove pit. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm, folding ingredients together gently. Divide salad among avocado halves, mounding it, and spoon sauce over salad.




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