Extraordinary Mexican style Shrimp Cocktail
Mike Gonzalez of Hispanic Food Network Television showing off our delicious shrimp cocktail
A Cook With Us Recipe
Shrimp and Avocado Mousse Parfait
This Mexican version of the classic shrimp cocktail layers flavors and colors for a scrumptious appetizer.
• 1 lb. bay shrimp
• 8 large prawns, cooked and peeled
• 1 cup bottled chile sauce
• 3 cloves garlic, chopped
• ½ poblano chile, roasted and chopped
• 2 Tbl. red onion, minced
• 2 Tbl. cilantro, chopped
• 1 tsp. horseradish, or to taste
• ½ tsp. smoked paprika
• ½ lime, squeezed
• 2 avocado
• 2 oz. cream cheese
• ½ cup whipping cream
• 1 tsp. sea salt
• 1 tsp. fresh ground pepper
• 8 – 4 oz. glass soufflé cups or small parfait glasses
• Tortilla strips 2″ wide, fried crispy and liberally dusted with smoked paprika
Prepare avocado mousse: In a Cuisinart or blender puree the flesh of the avocados, cream cheese, salt and pepper until creamy and smooth. Whip the cream until very stiff; fold into the avocado. Fill a piping bag with the mixture and carefully pipe into the bottom third of the glass soufflé cups. Refrigerate for 15 minutes to set up.
Prepare shrimp: Rinse and drain the bay shrimp thoroughly. Put in a glass bowl. Mix together the chili sauce, horseradish, garlic, poblano chile, red onion, cilantro, paprika, and the lime juice. Add to the bay shrimp and toss with a spoon. Taste for seasoning. Layer about 3 heaping tablespoons of the shrimp on the chilled avocado mousse. Refrigerate.
Garnish: Push 3-4 tortilla strips into each dish. Place one large shrimp over the rim of each dish. Sprinkle with additional chopped cilantro and serve extra chips on the side.
Makes 8- 4 oz. appetizers.