Cajun French: l’ail (l’a-ee) – garlic
Watching the sunset on a beach, sipping a cool, crisp glass of wine and a shrimp cocktail waiting for dinner. Dreaming of the day that will be our front yard and it will be soon! So tonight we are having the shrimp cocktail without the beach sunset or glass of wine (no wine on South Beach Phase 1). Having purchased large shrimp from the Anna Marie at the Red Stick Farmers Market, we decided a shrimp cocktail was in order. This was going to be dinner so we wanted to make the cocktail a complete meal. Searching the frig to see what was available and how the finds could be used resulted in our Shrimp Cocktail Expanded.
Mais C’est Bon!
- 12 extra large shrimp
- Crab Boil
- 12 cloves garlic
- 12 Red cherry tomatoes
- 1 avocado
- ½ cup Ketchup
- ½ tsp Lemon juice
- 1 tsp Horseradish
12 skewers (4”)
Boil Shrimp. We boil in salted water with crab boil and lemon slices.
Bring water to a boil, add crab boil, lemon slices and shrimp.
Bring water back to a boil, turn off and let shrimp sit for 15 minutes.
Drain and rinse with cold water.
Peel and set aside.
Peel garlic and leave whole.
We cook extra garlic to be used later along with olive oil.
Simmer garlic in olive oil in a small skillet.
Peel and cut avocado in half.
Cut each half in 3rds.
Cut each 3rd in half.
Skewer from top to bottom:
Combine sauce ingredients.
Mix well and season to taste.
Cut top 4th of an orange and set in plate.
Stick skewers in orange.
Garnish with sauce and slice orange.
Place sauce in wide, tall stemmed glass.
Place skewers in glass.
Garnish with orange slice.
Did You Know?
Per the Louisiana Seafood Promotion and Marketing Board, a 4 ounce serving of Louisiana shrimp supplies nearly half the recommended amount of daily protein. We knew there was a legitimate reason we ate so much shrimp!