Central American Shrimp Salad & Its Side-Kick Cocktail
Recipe: #26445
July 08, 2017
Categories: Salads, Fish/Seafood Salad, Shrimp, Avocado, Lemon, Central/South American, Mothers Day, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, more
"On the coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and spices. But in areas where the sea is further off and fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. Source: Ebony"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (405.3 g)
- Calories 377.9
- Total Fat - 16.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 324.6 mg
- Sodium - 1739.2 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 6.6 g
- Sugars - 5.1 g
- Protein - 42.1 g
- Calcium - 209.8 mg
- Iron - 1.7 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Fill a large stockpot with water, salt it heavily (it should taste like sea water), and bring to a simmer over medium heat.
Step 2
Add shrimp, and poach until shrimp are pink and firm, about 5-7 minutes. Keep an eye out so that it won't overcook and become dry and rubbery. Once it turns pink, it's done.
Step 3
Drain and cool.
Step 4
Peel and devein shrimp; set aside.
Step 5
Combine ketchup, orange juice, horseradish, lemon juice, Tabasco, and orange zest in a large bowl and stir until combined.
Step 6
Halve avocados lengthwise and remove pits. Peel each half, place it cut side down on a cutting board, and cut into medium dice.
Step 7
Fold diced avocado, onion, and poached shrimp into sauce.
Step 8
Adjust seasoning as desired, cover, and chill in the refrigerator until ready to serve.
NOTE: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This shrimp can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel, dice, and sprinkle avocado over the top of the cups and serve
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for small shell-on shrimp for this recipe, as they will hold their shape and texture better during the poaching process.
- When selecting avocados, look for ones that are ripe but not too soft. If they are too soft, they will fall apart when folded into the shrimp mixture.
- Instead of ketchup, use a mango or pineapple salsa. This will add a sweet and tangy flavor to the dish, as well as a burst of tropical flavor.
- Instead of horseradish, use wasabi paste. This will add a spicy kick to the dish, as well as an interesting flavor contrast.
Mexican-Style Shrimp Salad Substitute the orange juice with freshly-squeezed lime juice and the orange zest with freshly-grated lime zest. Add 1/2 cup of diced cilantro and 1/2 cup of diced jalapeño pepper to the mixture. Serve with warm tortillas.
Coconut Rice- A perfect accompaniment to the Central American Shrimp Salad, this fragrant coconut rice adds a delicious depth of flavor to the dish. The combination of the sweet coconut and the savory shrimp salad is a match made in heaven.
Mango Salsa: This colorful and flavorful salsa is the perfect accompaniment to the Coconut Rice and Central American Shrimp Salad. The sweetness of the mango pairs nicely with the savory flavors of the shrimp, and the bright acidity of the salsa helps to cut through the richness of the coconut rice.
FAQ
Q: How long does it take to poach the shrimp?
A: It takes 5-7 minutes to poach the shrimp until they are pink and firm. Keep an eye out so that it won't overcook and become dry and rubbery. Once it turns pink, it's done.
Q: What ingredients do I need to poach shrimp?
A: You will need shrimp, water, salt, and a bit of acid such as lemon juice or white wine. You can also add herbs and spices of your choice for flavor.
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Fun facts:
Fun Fact 1: This Central American shrimp salad is a variation of the popular Mexican dish, ceviche. Ceviche is said to have originated in Peru, and it is believed that the Incas were the first to prepare it.
Fun Fact 2: The shrimp cocktail has been a popular appetizer in the United States since the 1950s. It was made famous by the King of Rock and Roll, Elvis Presley, who loved the dish and served it at his parties.