Sunday, September 8, 2013

Spanish Tapas Shrimp Cocktail

  • 3 large Avocados
  • 1 lb shrimp, cooked (or raw)
  • 3 tablespoons extra virgin olive oil
  • 1 green onion, chopped finely
  • 1 garlic clove, chopped
  • salt
  • 5 ounces whipping cream, unsweetened
  • 5 tablespoons extra virgin olive oil

  • Shredded Lettuce


  1. Season shrimp with salt and pepper and the bodies and fry briefly in oil, set aside.
  2. 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.
  3. Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of shrimp and avocado purée.
  4. Refrigerate until serving.

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