Ecuadorian Shrimp Cocktail
From ebonyeyedenigma 14 years ago
Ingredients
- 4 1/2 pounds small Shell-on shrimp shopping list
- 1/2 cup ketchup shopping list
- 1/2 cup freshly squeezed orange juice shopping list
- 1/4 cup lightly packed, finely grated fresh horseradish shopping list
- 1/4 cup freshly squeezed lemon juice shopping list
- 2 teaspoons Tabasco or other hot sauce shopping list
- 1 teaspoon lightly packed, finely grated orange zest shopping list
- 3 medium avocados (Look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture.) shopping list
- 1 cup red onion, small dice shopping list
How to make it
- Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat. Add shrimp, and poach until shrimp are pink and firm, about 7 minutes.
- Drain and cool.
- Peel and devein shrimp; set aside.
- Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.
- Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.
- Fold diced avocado, onion, and poached shrimp into sauce.
- Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.
- ***A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This shrimp can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel, dice, and sprinkle avocado over the top of the cups and serve.
People Who Like This Dish 5
- lasaf St. Paul, MN
- mbeards2 Omaha, NE
- valinkenmore Malott, WA
- binky67 Ellicott City, MD
- ebonyeyedenigma Seattle, WA
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The Rating
Reviewed by 2 people-
This sounds absolutely wonderful. Right up my seafood alley! Thanks for the wonderful post and high 5 to you!
valinkenmore
in Malott loved it
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