Spanish Tapas Avocado Puree And Shrimp Cocktail Recipes

THE SPANIARD'S COCKTAIL OF SHRIMP

Steps:

• For the shrimp: Prepare a grill to medium-high heat.
• Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for up to 6 hours.
• Remove the shrimp from the marinade and place on the grill. Cook until the meat is opaque. Remove from heat and cool immediately. Cut each shrimp into 4 pieces.
• For the cocktail sauce: Mix all the ingredients together.
• Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and saltine crackers.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

SPANISH TAPAS - AVOCADO PUREE AND SHRIMP COCKTAIL

Steps:

• Season shrimp with salt and pepper and the bodies and fry briefly in oil, set aside.
• Peel avocados, remove the pits and crush/mush with green onion, garlic, olive oil and cream to form a velvety smooth purée using a hand blender Season to taste.
• Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of shrimp and avocado purée.
• Refrigerate until serving.

LIME SHRIMP TAPAS

Steps:

• Melt butter in a medium skillet over medium-high heat; add flour, salt, paprika and garlic. Sauté, stirring constantly, for 2 minutes.
• Stir in shrimp and triple sec; sauté for about 5 minutes, stirring frequently, until shrimp turns pink and sauce thickens slightly.
• Sprinkle with parsley and chili flakes. Shrimp may be threaded on small wooden skewers with small lime wedges.

SHRIMP COCKTAIL

Steps:

• mix all ingredients together (except shrimp) in a bowl.
• season to taste with salt and pepper.
• serve sauce in small bowl to accompany shrimp.

SHRIMP COCKTAIL BAR

Steps:

• You can decide to go either the classic route or the oven-roasted route or do both. Either are delicious options!
• For the classic shrimp cocktail: Fill a large pot with 10 cups cold water. Add the carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt. Bring to a boil and cook uncovered for 25 minutes. Add the shrimp, turn off the heat, and cook, stirring often, until they turn pink, about 3 minutes for jumbo shrimp. Use a slotted spoon to transfer the shrimp to an ice bath to cool completely. Serve over ice with your choice of sauce (recipes follow).
• For the roasted shrimp: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Place the shrimp on the baking sheet and drizzle with olive oil. Season with salt, pepper, garlic, thyme, crushed red pepper flakes, and lemon juice. Toss to evenly coat and then arrange in a single layer. Roast until pink and firm, about 8 to 10 minutes. Remove from the oven and allow to cool slightly before serving.
• For the classic cocktail sauce: In a small bowl, combine the ketchup, chili sauce, lemon zest and juice, horseradish, Worcestershire sauce and hot sauce. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
• For the remoulade sauce: In a small bowl, combine the mayo, hot sauce, parsley, capers, Cajun seasoning, green onion, pepper, lemon zest and juice. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
• For the avocado crema: In a food processor, combine the sour cream, cilantro, peeled and pitted avocado, lime zest, lime juice, salt, milk, garlic and onion powder. Pulse until smooth. Transfer to a bowl and chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.

AVOCADO AND SHRIMP COCKTAIL

Steps:

• Halve avocados, remove pits, rub surface with lemon slice.
• Combine mayonnaise, cream, Tabasco, Worcestershire, salt and pepper; fold in shrimp.
• Spoon into avocados; sprinkle with paprika and chill.
• Garnish with cucumber and lemon slices.
• Serve chilled on bed of lettuce.