Posted May 13, 2013
I’ve been on a real kick with these summer recipes lately, and its not even really summer yet. But when the sun is out and the temperature rises, I crave cool dishes like this spicy shrimp and avocado cocktail. This really just came together when I was looking for some sort of side dish to go with my Grilled Flat Iron Steak with Chimichurri Sauce. I looked through the fridge and happened to find an avocado, tomato, red onion, jalapeno and cilantro. My first thought was guacamole and chips, but then I remembered that I also had some prawns and thought, wouldn’t a cool chunky avocado, shrimp and tomato concoction be yummy? And it was :)
Because it was just Ryan and me and because avocados aren’t particularly good the next day, I decided to make small batch but you could easily double the recipe if you have more people. I think this would make a great addition to a summer dinner party.
We got these martini glasses for our wedding and while we don’t drink a lot of martini’s at home I find that they work wonders for presentation.
Spicy Shrimp and Avocado Cocktail Recipe
A spicy shrimp cocktail with avocados, tomatoes and cilantro.
- 14 (26-30 count) prawns, peeled and deveined
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon granulated garlic
- pinch of kosher salt
- sprinkle of ground cayenne pepper
- 2 small tomatoes, seeded and diced
- 1 avocado, diced
- 1 small jalapeno, seeded, minced
- 1/4 cup minced red onion
- 2 drops Tabasco
- juice of one lime
- few sprigs of cilantro, chopped
- 1 teaspoon olive oil
- In a bowl combine prawns, cumin, chili powder, granulated garlic, kosher salt and cayenne pepper. Stir to coat the shrimp completely. Refrigerate for 20 minutes.
- In another bowl mix remaining ingredients, except olive oil. Stir gently to combine. Refrigerate while you cook the prawns.
- Heat olive oil in a small skillet over medium heat. Cook until the shrimp turn pink, about 3-4 minutes, turning occasionally. Remove from skillet, allow to cool several minutes. Add prawns to avocado mixture. Chill for 15-20 minutes.
If you wanted, served with some crusty french bread and a nice Pinot Gris, this would make the perfect light summer supper. Enjoy!