Shrimp Verde Cocktail
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
54
Spice
61
Sweetness
62
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Cut the shrimp in halves or thirds
2
Set a medium saute pan over medium to high heat and put in the lime juice
3
Heat for 1 minute
4
Add in the minced garlic and a dash of salt and pepper
5
Add in the shrimp and stir with a rubber spatula or wooden spoon
6
Cook until the shrimp are no longer translucent and have turned a very faint pink/white color, 5 to 7 minutes
7
Remove from the heat
8
Put the shrimp in a small bowl with a couple of ice cubes
9
When the ice has melted, drain the shrimp and place back in the bowl
10
Put in the refrigerator to chill for 2 to 3 hours
11
(Alternatively, if you are in a hurry, put the shrimp in a small bowl, cover completely with ice cubes and add 1/2 cup water
12
Let the shrimp sit in the ice bath while you prep the rest of the recipe
13
) Chop the avocado and cucumber the same size as the shrimp for consistency and presentation
14
In a medium bowl, add the avocados, cucumbers, red onions, cilantro and serranos
15
Add the chilled shrimp and gently fold (stir) together the ingredients
16
Squeeze over the juice of 1/2 lime and add a dash of salt and 2 dashes pepper
17
Serve in chilled cocktail glasses, like martini glasses, or in wide-rim 8- to 9-ounce glasses or small glass/ceramic bowls
18
Place each glass on a nice plate, then arrange some tortilla chips around the glass
19
Garnish with a fresh lime wedge
20
Some people like to dash hot sauce over their shrimp as well
21
We like Tapatio or Tabasco
22
Fill a medium stockpot halfway with vegetable oil and heat over high heat until a drop of water added to the oil crackles and hisses back at you
23
Carefully add the tortilla chips in batches with tongs and fry until a golden color, 2 to 3 minutes
24
Use the tongs to transfer the chips to a large bowl
25
Sprinkle a few dashes of seasoning salt over the chips and toss (with tongs) while still hot