Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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New Year's eve cocktail partY 23

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Shrimp Cocktail

with Avocado Mousse

•Soy-free •Dairy-free •Nut-free

Tender shrimp are paired with a duo of seriously spicy sriracha cocktail sauce

and cool, creamy avocado mousse. perfection!

2 pounds (908 g) large peeled and

deveined shrimp, defrosted if frozen

fOr COCkTaIl SauCe:

½ cup (120 g) ketchup

¼ cup (60 ml) sriracha

1 tablespoon (8 g) grated

horseradish

1 tablespoon (15 ml) lemon juice

1 teaspoon honey

fOr avOCadO MOuSSe:

1 clove garlic, minced

1 ripe avocado, peeled and pitted

1 tablespoon (15 ml) freshly

squeezed lemon or lime juice

2 tablespoons (30 ml) water

Salt and pepper to taste

To make the shrimp: Fill a large stockpot with cold water and enough salt to

make it taste like seawater. Cover and bring to a boil. Fill a large mixing bowl

with ice and water. Add the shrimp to the boiling water and allow to cook for

3 minutes, or until just cooked through. Pour the shrimp into a colander to

drain and add the shrimp to the cold ice water to stop the cooking and cool

the shrimp. Drain again. Chill the shrimp until ready to use.

To make the cocktail sauce: Combine the ketchup, sriracha, horseradish,

lemon juice, and honey in a medium-size bowl. Stir to combine. Chill until

ready to use.

To make the avocado mousse: Combine the garlic, avocado, lemon

juice, water, and a pinch each of salt and pepper in the bowl of a food

processor. Process until smooth and creamy and light in texture. Chill until

ready to use.

Serve the cocktail shrimp on a large platter with a small bowl of cocktail

sauce and a small bowl of avocado mousse for dipping.

Yield: 6 servings

Chef’s Tip

You can buy cooked shrimp and skip the poaching step to save time.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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