Saturday, July 3, 2010

Fiesta Shrimp Cocktail

This is a magnificent recipe to make during the summer when you don’t feel like turning on the oven and heating up the kitchen.
Although I have served it as a side, I have also used it as a main dish and served as a salad over mixed greens and more of the flowering kale.

It is really refreshing on a hot summer night. Serve with a chunk of homemade sourdough bread or homemade crackers and a glass of Kendall Jackson Chardonnay. More about homemade crackers next week.

1 pound fresh shrimp

¼ C ketchup

¼ C lime juice

1-2 tsp hot pepper sauce

½ C chopped tomato

¼ C Chopped onion

1.4 C snipped fresh cilantro

2 avocados, seeded, eppled and chopped

Lime wedges

Purple flowering kale

Peel and devein shrimp. Cook in boiling water for 1-2 minutes or until shrimp are opaque, stirring occasionally. Drain;rinse under cold running water.

In a large bowl, stir together ketchup, lime juice, and hot pepper. Add shrimp, tomato, onion and cilantro;toss to coat. Cover and chill for 2-4 hours.

Just before serving, add avocados;toss to coat. Garnish with lime wedges and flowering kale.

Make 8 appetizers.

Bon Appetit!