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Categories: Appetizers, Fish and shellfish

Cafe Atlantic's shrimp cocktail

Cafe Atlantic's shrimp cocktail
Los Angeles Times

Robert Gadsby arranges prawns on a minty papaya salad, with a Thai peanut sauce on the side. Michael Cimarusti serves Dungeness crab with grapefruit sections, diced mango and a grapefruit juice reduction with cumin. David Myers has layered sea urchin, ... Read more

Total time: 45 minutes | Serves 6
Note: From Xiomara Ardolina of Cafe Atlantic in Pasadena. The chef notes that the cocktail sauce can also be used to marinate the cooked shrimp overnight.

Cocktail sauce

  • 2 cups tomato juice
  • 1/2 cup ketchup
  • 1/2 cup prepared horseradish
  • 1/4 cup chopped cilantro
  • 1/2 cup minced jalapenos (about 4 seeded)
  • 1/2 cup chopped red onion
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Step 1Mix the tomato juice, ketchup, horseradish, cilantro, jalapenos, onion, lime juice, salt and pepper. Refrigerate until ready to use. (Can be made several days ahead.)

Shrimp

  • 2 pounds large shrimp (32 to 42 shrimp)
  • 3 quarts water
  • 1 onion, peeled and quartered
  • 2 heads garlic, cut in half horizontally
  • Juice of 1/2 lime
  • 1 bay leaf
  • 1 1/2 tablespoons salt

Step 1Peel and devein the shrimp, leaving the tails in place. Fill a large pot with the water and add the onion, garlic, lime juice, bay leaf and salt. Bring to a boil, then turn down heat and simmer for 15 to 20 minutes.

Step 2Bring the water back to a boil and cook the shrimp just until pink, 2 to 3 minutes. Do not overcook. Drain and chill.

Assembly

  • 4 avocados
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lime juice
  • Salt and freshly ground black pepper
  • 2 cups mixed baby greens

Step 1Cut the avocados into three-fourths-inch pieces. Place in a bowl and gently toss with the olive oil, lime juice, salt and pepper.

Step 2To serve, spoon about one-third cup cocktail sauce into each of 6 large martini glasses. Place 3 or 4 lettuce leaves on top of the sauce, followed by 7 or 8 pieces of avocado. Put 6 shrimp around each glass with tails hanging over the edge.

Each serving:
238 calories; 21 grams protein; 12 grams carbohydrates; 4 grams fiber; 13 grams fat; 2 grams saturated fat; 179 mg. cholesterol; 608 mg. sodium.
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