Saucy Shrimp Cocktail Recipe

Serve with tortilla chips on the side.

• 1/2 cup dry white wine
• 2 ribs of celery (with leaves), coarsely chopped
• 4 sprigs of parsley
• 6 whole black peppercorns
• 1 pound medium-sized shrimp, peeled, deveined and well-rinsed

For the guacamole:

• 2 ripe avacados, peeled, pitted and cut into 1/2-inch pieces
• 2 tablespoons fresh lime juice
• 3 ripe plum tomatoes, cut into 1/2-inch pieces
• 1/3 cup finely diced red onion
• 1 teaspoon finely diced green jalapeño
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red-wine vinegar
• Salt and freshly ground black pepper, to taste
• 1/4 cup coarsely chopped fresh flat-leaf parsley or cilantro
• 6 tablespoons Knockout Cocktail Sauce
• 6 large sprigs of flat-leaf parsley or cilantro for garnish

1. 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.
2. 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.
3. 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

Knockout Cocktail Sauce

• 1/3 cup of ketchup
• 2 tablespoons of your favorite prepared chili sauce, chopped
• 2 tablespoons well-drained white horseradish
• 1/2 teaspoon fresh lemon juice

1. Combine all of the ingredients. Serve immediately with Saucy Shrimp Cocktail or store in the refrigerator, covered, for up to 1 week.

Technorati Tags : shrimp, recipe, appetizer