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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
1 Quart water or Court Bouillon
8 Shrimp (21/25ct) raw, in the shell (two per serving)
3 Tsp. diced Red Onions
3 Tsp. diced Yellow Pepper
3 Tsp. diced Tomatoes
3 Tsp. diced Red Pepper
6 Tsp. diced fresh Mango
8 Tsp. diced Avocado
2 Tsp. Lemon Juice
Salt & Pepper to taste
4 Tsp. chopped Cilantro
2 Tsp. Olive Oil
2 Cups Micro Greens
1. Bring water or Court Bouillon to a boil then reduce
to a simmer.
2. Add the shrimp and simmer for 2 minutes.
3. Remove from the heat, strain shrimp, cover and refrigerate until ready to serve.
4. In a bowl mix the red onion, yellow pepper, tomatoes, red pepper, mango, and cilantro together. Gently fold in the avocado.
5. Season with salt and pepper, lemon juice, and olive oil.
Assembly:
1. Peel the shrimp and dry on a paper towel. Butterfly, devein and present the shrimp with tail-up a plate.
2. Place a tablespoon of salsa on each shrimp.
3. Garnish with micro greens.
Recipe Serves:
10 - 8.0 oz Servings
For more recipes from the top chefs at Brookdale's assisted living facilities visit:
http://www.brookdaleliving-dot-com/ultimate-chef-america.aspx
view more member recipes
Shrimp Cocktail with Fresh Avocado and Mango Salsa
Brookdale Living's
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view my recipesthis recipe viewed 179 times
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
1 Quart water or Court Bouillon
8 Shrimp (21/25ct) raw, in the shell (two per serving)
3 Tsp. diced Red Onions
3 Tsp. diced Yellow Pepper
3 Tsp. diced Tomatoes
3 Tsp. diced Red Pepper
6 Tsp. diced fresh Mango
8 Tsp. diced Avocado
2 Tsp. Lemon Juice
Salt & Pepper to taste
4 Tsp. chopped Cilantro
2 Tsp. Olive Oil
2 Cups Micro Greens
1. Bring water or Court Bouillon to a boil then reduce
to a simmer.
2. Add the shrimp and simmer for 2 minutes.
3. Remove from the heat, strain shrimp, cover and refrigerate until ready to serve.
4. In a bowl mix the red onion, yellow pepper, tomatoes, red pepper, mango, and cilantro together. Gently fold in the avocado.
5. Season with salt and pepper, lemon juice, and olive oil.
Assembly:
1. Peel the shrimp and dry on a paper towel. Butterfly, devein and present the shrimp with tail-up a plate.
2. Place a tablespoon of salsa on each shrimp.
3. Garnish with micro greens.
Recipe Serves:
10 - 8.0 oz Servings
For more recipes from the top chefs at Brookdale's assisted living facilities visit:
http://www.brookdaleliving-dot-com/ultimate-chef-america.aspx
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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