Shrimp Cocktail Exotique

Recipe: Appetizer : 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.






Latest Reviews

"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead,..." - kmb233

"Chunks of chicken simmer in a spicy tomato and cream sauce for the bright orange chicken tikka..." - jerjer

"This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did." - phoebe

"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious

"Perfectly cooked medium-rare prime rib is the result every time you" - dinner2

"I made this for New Year's Eve. Followed the recipe exactly & it came out just like the photo-but I was a bit disappointed with it. Some guests enjoyed it, some I think didn't as they didn't go back for seconds. Husband commented yuck. I wasn't a big fan either, would rate it as just okay, not worth the effort. I'll be going back to the normal cob loaf dips, much prefer those. Won't make this again." - sherri3802

Happy cooking...