Thursday, June 16, 2016

Cooking and Entertaining: Shrimp Cocktail with a Twist

Shrimp Cocktail with a Twist

 I didn’t eat shrimp until a few year ago-it wasn’t the taste that bothered me; it was the texture.  After trying it a few years ago, I discovered that I really like shrimp.  The funny part is that when I told my mom I now eat shrimp because it’s much less rubbery than I remember, she replied that she doesn’t like soft shrimp and always cooked hers a bit longer than recommended.  My lesson learned is to try foods even if I didn’t like them in the past!

When Kevin and I were at the Dallas/Fort Worth Airport, we ate at Papadeaux and had a "hand tossed cocktail.”  It was a shrimp cocktail with fruits and vegetables that was tossed in vinaigrette and then placed in a glass with cocktail sauce at the bottom.  It was delicious!  I’ve recreated the shrimp cocktail, and it’s become a summer staple in our home.

the ingredients

combining the avocado, tomatoes, onions and vinaigrette

drying off the shrimp

add cocktail sauce to the bottom of the serving glass

toss the salad with the shrimp & then place in the prepared glasses

Shrimp Cocktail with a Twist

   1 lb.  cooked shrimp
   1/4 C.  cocktail sauce
   1  avocado, cubed
   8 oz.  cherry tomatoes, halved
   1/4  red onion, thinly sliced
   1  lemon
   2 Tbsp.  olive oil
   salt and pepper to taste

Combine the avocado, cherry tomatoes and red onion in a bowl.  Drizzle with the juice of half the lemon, olive oil, salt (I used 1/2 tsp.) and pepper (I used 1/4 tsp.)  Toss to evenly coat.  Dry the shrimp with paper towels and add to the mixture. 

Pour 2 tablespoons of cocktail sauce into the bottom of each serving glass and add half the shrimp mixture to each glass.  Garnish with the remaining lemon and serve.

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