Avocado and Shrimp Salad
This refreshing avocado and shrimp salad is garnished with a flavorful cocktail sauce, perfect for a light appetizer. It’s quick to prepare and visually stunning.
Nutrition Facts
Per Serving: Calories: 280 kcal, Fat: 22 g, Sodium: 320 mg, Carbohydrate: 12 g, Protein: 10 g
Descriptions
This avocado and shrimp salad is a light yet flavorful dish, featuring avocados filled with shrimp dressed in a tangy cocktail sauce. It’s perfect as a quick appetizer or a refreshing starter.
The combination of creamy avocado, fresh shrimp, and the mildly spicy cocktail sauce creates a delightful balance of flavors.
Directions
1- Prepare your workstation (5 minutes):
Ensure you have all ingredients and tools ready.
2- Make the cocktail sauce (10 minutes):
- In a bowl, whisk together egg yolks, salt, Cayenne pepper, mustard, and vinegar.
- Gradually whisk in oil until the mixture thickens into a firm mayonnaise.
- Add cognac, ketchup, a dash of Worcestershire sauce, and optional Tabasco for spice. Adjust seasoning as needed.
3- Prepare the shrimp and avocados (15 minutes):
- Dice half of the shrimp into small pieces and reserve the other half for garnish.
- Slice the avocados in half, remove the pits, and carefully scoop out the flesh.
- Dice the avocado flesh into small cubes and coat them with lemon juice to prevent browning.
4- Mix the salad (5 minutes):
In a mixing bowl, gently combine the diced shrimp, avocado cubes, and 2/3 of the cocktail sauce.
Taste and adjust the seasoning.
5- Assemble the dish (5 minutes):
Fill the avocado halves with the shrimp and avocado mixture.
Drizzle the remaining cocktail sauce on top, then garnish with whole shrimp, tomato wedges, black olives, and a sprinkle of fresh parsley. Serve chilled.
Note's
- You can use store-bought cocktail sauce if you’re short on time.
- To prevent avocado browning, apply lemon juice right after cutting.
- For extra spice, increase the amount of Tabasco or Cayenne pepper.
Ingredients
- 4 ripe avocados
- 0.88 lbs (400 g) cooked, peeled shrimp
- 2 large eggs (yolks only)
- 0.7 oz (20 g) mustard
- 7 fl oz (200 ml) oil
- 2 tbsp vinegar
- 2 tbsp cognac
- 1.4 oz (40 ml) ketchup
- Worcestershire sauce (optional)
- Tabasco (optional)
- Salt and Cayenne pepper to taste
- 1 lemon (juice)
- 2 tomatoes, peeled and quartered
- 8 black olives
- Fresh parsley for garnish
