Shrimp cocktail. It's classic. I love it, but sometimes cold bland shrimp just doesn't cut it. Sometimes you want to eat something that warms the belly and soothes the soul. Or maybe you just want some tasty shrimp and dip. Either way, you came to the right place. Kick back, relax and let's get started.
For the shrimp you need the holy trinity of seafood:
The holy trinity would be garlic salt, lemon pepper and Old Faithful, I mean Old Bay. Also I used coconut oil for this recipe because I love coconut and shrimp together and because it's supposed to be healthy or whatever.
For the Avocado Dip, you need the following ingredients:
Plus some spices: garlic and onion powder, cumin, and of course, S&P.
Roughly chop all the ingredients and place them in a blender or food processor.
Puree until smooth.
Place in a cute glass.
Chill while you make the shrimp. Chill the avocado dip I mean. You should also chill emotionally, not physically though, because you still need to make the shrimp.
About the shrimp, get them deveined but with the tails still on. Or you can peel and devein them yourself.
Season with the Holy Trinity of Seafood.
Don't be stingy.
Scoop out a tablespoon of coconut oil, sniff it and imagine yourself on a tropical island sunbathing and sipping on a refreshing drink served in a coconut. Then open your eyes and feel depressed. Only for a second. Then feel better because you're making this amazing shrimp cocktail and you're doing the best you can and that's gotta count for something right?
Melt the oil in a pan, add the shrimp and cook for a few minutes on each side.
Once the shrimp are cooked, arrange them around the rim of the glass with the avocado dip in it.
This recipe is so simple and easy, yet it's so elegant and tasty. Sounds corny but it's true.
Make this the next time you have some shrimp!
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For Avocado Dip:
1 green heirloom tomato
3 green onions
3 small limes, or 2 regular juicy limes
a bunch of basil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cumin
S&P, to taste
1/2 lb shrimp, deveined tail-on
garlic salt and lemon pepper, to taste
sprinkling of Old Bay seasoning
coconut oil, (optional)
For Avocado Dip:
Spoon avocado into blender or food processor.
Chop and add the green tomato, green onions and basil
Add the juice of the limes and the spices.
Puree until smooth and place into a martini or coupe glass.
Store the remaining dip in the fridge up to a week.
Season and sauté shrimp in coconut oil for a few minutes on each side, until they are pink and have curled.
Hang the shrimp around the rim of the glass with the avocado dip.