A recipe I will make again and again. I have made it twice with excellent results.
Seared Shrimp Cocktail with Tropical Chipotle-Avocado Salsa
Photo: Jan Smith
This dish makes an impressive first course for a dinner party. Shrimp picks up flavor quickly and doesn't need to marinate for more than half an hour.
Yield: 6 servings
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Amount per serving
- Calories: 197
- Calories from fat: 34%
- Fat: 7.4g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.6g
- Protein: 24.3g
- Carbohydrate: 9.7g
- Fiber: 1.8g
- Cholesterol: 172mg
- Iron: 3.1mg
- Sodium: 467mg
- Calcium: 76mg
- 1 1/2 cups finely chopped fresh pineapple
- 9 tablespoons chopped peeled ripe avocado
- 1/2 cup finely chopped tomato
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh basil
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced chipotle chile, canned in adobo sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, divided
- 30 large unpeeled shrimp (about 1 1/2 pounds)
- 1 tablespoon dry sherry
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 6 lime wedges (optional)
- Combine first 8 ingredients (through sugar) in a medium bowl; stir in 1/4 teaspoon salt. Cover and chill.
- Peel and devein shrimp, leaving tails intact. Combine shrimp, sherry, and next 3 ingredients (through garlic) in a large zip-top plastic bag; seal and shake to coat shrimp. Marinate in refrigerator 30 minutes.
- Heat oil in a large nonstick skillet over medium-high heat. Remove shrimp from bag; discard marinade. Add shrimp to pan; sprinkle with remaining 1/4 teaspoon salt. Cook 2 minutes on each side or until shrimp are done. Spoon 1/3 cup salsa into each of 6 martini glasses; place 5 shrimp on rim of each glass. Garnish each glass with a lime wedge, if desired.
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