This spring I worked at Natural Grocers by Vitamin Cottage for a few months before heading to Africa. After being in restaurants for so long, this job seemed unbearably slow at times. In order to pass the time, I would read through all of the cooking magazines at the registers for recipe ideas; probably not what I was supposed to be doing in my down time, but nobody ever said anything. Over these few months I accumulated a giant stack of torn out magazine pages and recipe notes. I am still trying to work my way through them without adding too much to the stack.
This recipe is one that I found in Gourmet magazine. My love of avocado and spicy food attracted me to this one. Shrimp cocktail is a great appetizer for guests and is a great summer dish. This specific version of shrimp cocktail adds some adobo spice with fresh avocado to cool it down. The fresh cucumber gives it a nice crunch as well. This is great by itself, or you can cut the shrimp into smaller pieces and serve it as a sort of salsa with chips. I really like this recipe because it is healthy and can be tossed together very quickly.
- ¾ lb shrimp (peeled & deveined)
- 1 rib of celery (sliced)
- 1 avocado (chopped)
- 1 cucumber (peeled & chopped)
- 1 tomato (seeded & hopped)
- 3 tbsp white onion (minced)
- 1 clove garlic (minced)
- 2 tbsp cilantro (chopped)
- ¼ cup ketchup
- 3 tbsp fresh lime juice
- 1 tsp adobo sauce (from a can of chipotles in adobo)
- 2 tbsp water
- ½ tsp salt
- Bring a salted pot of water to boil and cook the shrimp until cooked through (about 3 minutes).
- Drain the water and chill the shrimp until cold (about 10 minutes).
- Combine the remaining ingredients and gently stir until evenly coated.
- Stir in shrimp before serving. NOTE: If serving as a salsa, chop the shrimp before stirring them in.