Shrimp Cocktail, Mexican-Style
Corn kernels and avocado give a south-of-the-border twist to this perennial favorite.
Caution: De-vein the shrimp through the back and remove the shells.
Prepare ahead: Steps 1–3 can be completed several hours ahead.
Preparation Time20 min
OccasionFormal Dinner Party
Recipe CourseCold Appetizer
Taste and TextureCreamy, Rich
- 9 oz (250g) large shrimp
- 1 tbsp olive oil
- 1½ tbsp fresh lime juice
- 1 tsp hot red pepper sauce
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp sun-dried tomato paste
- 1 tbsp chopped cilantro, plus sprigs to garnish
- ¼ head iceberg lettuce, shredded
- 1 avocado, pitted, peeled, and diced
- 2 tbsp fresh or thawed frozen corn kernels
Peel and devein the shrimp, leaving the last tail segment attached on 4 of the shrimp to use as a garnish.
Heat the olive oil in a large frying pan over medium-high heat. Add the shrimp and cook, stirring often, for 2 minutes until they turn pink. Transfer to a bowl, and toss with the lime juice. Add the hot sauce, and toss again. Let cool.
Mix the mayonnaise, sour cream, tomato paste, and chopped cilantro together in a small bowl. Cover and refrigerate for at least 1 hour to blend the flavors.
Divide the lettuce among 4 dessert glasses. Set aside the 4 shrimp with their tails. Add the avocado and corn to the remaining shrimp and mix gently, taking care not to break up the avocado. Spoon equal amounts of the shrimp mixture into the glasses.
Top with mayonnaise sauce and garnish with the reserved shrimp and cilantro sprigs.
2008 Dorling Kindersley