SHRIMP AND AVOCADO COCKTAIL, easy and quick recipe, delicious finger food perfect for parties, appetizer for Christmas or New Year’s Eve.
Very simple and quick to prepare, the shrimp and avocado cocktail is a classic from the ’80s revisited with the addition of a delicious avocado puree base, perfect with shrimp.
If you’re looking for an idea for the upcoming holidays, this shrimp cocktail is a must, I love it. I’m not a big fan of mayonnaise, but combined with the two sauces, it’s perfect for shrimp.
A dish that takes us back to the ’80s when, along with shrimp cocktail, penne alla vodka, salmon farfalle, caviar canapés, stuffed eggs, or chicken aspic were served.
Those old recipes that are always good, the first ones you prepare when you decide to learn to cook or have to make a first dinner for two.
Follow me in the kitchen, today we’re making shrimp and avocado cocktail!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3-4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 266.19 (Kcal)
- Carbohydrates 19.41 (g) of which sugars 4.99 (g)
- Proteins 19.84 (g)
- Fat 11.08 (g) of which saturated 1.29 (g)of which unsaturated 7.03 (g)
- Fibers 5.32 (g)
- Sodium 230.44 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz shrimp
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp ketchup
- 1 tsp brandy
- 3.5 tbsp white wine
- 5.3 oz avocado
- 1 tbsp mayonnaise
Preparation
Shell the shrimp, remove the vein on the back with a toothpick.
Cook them in a pan with the wine and a little water, boil them for a few minutes then let them cool.
Mix the mayonnaise with the Worcestershire sauce, ketchup, and brandy, mix well, you will get a pink sauce.
Add the shrimp, salt to taste and mix again.
Cut the avocado into pieces, put it in a blender, add the mayonnaise, salt, and pepper to taste.
Blend everything well, add a little lemon juice and mix.
Make a layer of avocado at the bottom of cups or finger food glasses as I did.
Add mint leaves and refrigerate before serving.
Bon appétit
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