The cool, creamy, rich avocado sauce is the perfect pairing for fiery-hot cold poached shrimp.
Yield: 4 servings as an appetizer
Active Time: 25 minutes Start to Finish: 25 minutes
For this recipe you’ll need:
For the shrimp:
1 pound peeled and deveined shrimp, poached and chilled, see note below
1/2 cup lime juice, freshly squeezed
3/4 cup ketchup
1 to 2 tablespoons hot sauce
1 teaspoon Worcestershire sauce
1/2 small onion, minced
2 tablespoons fresh cilantro, rough chopped
For the avocado crema:
1 ripe avocado
1 clove garlic, sliced
1/4 cup sour cream
1 serrano chili or jalapeno pepper, seeds removed
1 tablespoon lime juice, freshly squeezed
Salt and pepper to taste
Toss the cooked shrimp with the lime juice, ketchup, hot sauce, Worcestershire sauce, onion and cilantro. Keep chilled while preparing the avocado crema.
To make the avocado crema, puree all of the ingredients in a blender or food processor until smooth and season to taste with salt and pepper.
Arrange alternate layers of the shrimp and avocado crema in wine or martini glasses. Serve chilled.
NOTE: To poach shrimp place 8 cups of water in a saucepan, half a lemon, one bay leaf and a generous pinch of salt. Bring the water to a boil and reduce the heat to a gentle simmer. Place the shrimp in the pan and cook until they turn bright pink, but they should still remain pearlescent in the center, a total of 2 to 3 minutes. Drain the shrimp and lay out on a sheet tray. Chill until needed.
