Cooking with Angie: Martini Shrimp Cocktail

We are cooking with chef Angie Boedeker from Angela's Cafe in Denison. Today we are making a summer dish that is full of flavor and great for any summer party.

Martini Shrimp Cocktail
1 generous pound of shrimp (25-30 ct.)1/2 lemon, 2 Tablespoons shrimp boil
Sauce:
1/2 medium white onion finely minced
1/2 cup chopped fresh cilantro, plus sprigs for garnish
1/2 cup ketchup
1-2 tablespoons vinegary Mexican bottled hot sauce
2 tablespoons olive oil
1 cup finely diced cucumber
1 small ripe avocado, peeled, pitted and diced
Salt
1 lime
Extra lime for garnish
Romaine lettuce leaves for garnish
Shredded lettuce
tomato/olive skewer

To cook shrimp: Bring 1 quart of water to which 2 tablespoons shrimp/crab boil has been added to a boil. Put 1/2 lemon directly into water. Once water boils add thawed shrimp. Allow water to boil again and immediately turn off burner and cover pot with tight fitting lid. Let stand 10 min. Drain shrimp and chill.

Sauce: Rinse onion in strainer under water and shake all excess water off. In mixing bowl combine cilantro, ketchup, hot sauce, olive oil, diced cucumber, avocado, and salt. Squeeze the juice from one lime into bowl. Mix well. Reserve 1/2 cup. Mix chilled shrimp into the rest of the sauce and allow to chill for 1 hour.

Place shredded lettuce in martini glass. Hang 4-5 marinated shrimp off edge of glass. Put 1 tablespoon sauce in center of glass on top of lettuce. Place romaine leaf in center, avocado slice, lime wedge and olive skewer. Serve immediately.


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