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 moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves." - laurie bennett

"Do I add the carrots and stuff and then cook for an additional 2 hours or is it part of the 7-9 hours??" - simplydelicious

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"This is my go to spaghetti recipe. My family loves it and my super picky daughter requests it all the time. The only change I make is to do 1lb mild Italian sausage and 1lb ground beef. We like a little less of the fennel flavor. Definitely a great recipe, thanks for sharing!" - crashsmom

"Hello! Has anyone tried this recipe with a pork roast instead of the beef roast? Thanks" - paradisepop2

"Green bell peppers stuffed with ground beef, rice, and sharp Cheddar cheese are a hearty meal..." - tozenuf

Happy cooking...