Saucy Shrimp Cocktail

Recipe Ingredients

1/2 cup	118ml	Dry white wine
2		Celery ribs with leaves - coarsely chopped
4 sections		Parsley
6		Black peppercorns
1 lb	454g / 16oz	Medium-sized shrimp - peeled, deveined,
		And well-rinsed
		For The Guacamole
2		Ripe avacados - peeled, pitted,
		And cut into 1/2" pieces
2 tablespoons	30ml	Fresh lime juice
3		Ripe plum tomatoes - cut 1/2" pieces
1/3 cup	20g / 0.7oz	Finely-diced red onion
1 teaspoon	5ml	Finely-diced green jalapeño
1 tablespoon	15ml	Extra-virgin olive oil
1 teaspoon	5ml	Red-wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	10g / 0.4oz	Coarsely-chopped fresh flat-leaf parsley
		= (or cilantro)
6 tablespoons	90ml	Knockout Cocktail Sauce - (see recipe)
6		Large sprigs flat-leaf parsley - for garnish
		= (or cilantro)

Recipe Instructions

Fill a medium-sized pot half full with water; add the wine, celery, parsley and peppercorns. Bring to a boil, then reduce heat to a simmer. Add the shrimp and cook for about 3 minutes. Drain, run under cold water and drain well again.

In a bowl, toss the avacados with lime juice. Gently fold in the tomatoes, onion and jalapeño with a rubber spatula. Add the shrimp and toss with oil and vinegar. Season generously with salt pepper, and then toss in the chopped parsley.

Divide the shrimp mixture equally between 6 martini or wine glasses. Top each serving with a tablespoon of cocktail sauce and garnish with a sprig of parsley or cilantro

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 235 calories, 12g carbohydrates, 17g protein, 14g fat, 115mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-27-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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