Shrimp Cocktail
These look nice served in wine glasses. You can collect a variety of glasses from yard sales and use them for a festive touch. This is the all time favorite appetizer.
½ cup of dry white wine
2 ribs of celery chopped
4 sprigs of parsley
Pepper to taste
2 pounds of large shrimp peeled and de-veined.
• Fill a medium size saucepan half-way up with water.
• Add the wine, celery, parsley, and pepper.
• Bring to a boil over high heat.
• Reduce to medium-low and add the shrimp.
• Simmer until cooked through.
• The shrimp will turn pink.
• This takes about 2 minutes.
• Drain and quickly rinse until cold water to stop the cooking.
• Drain well.
• Refrigerate for two hours.
Salsa
1 ripe papaya, halved, seeded and peeled and cut into ½ inch pieces
1 cup of diced ½ inch pieces of ripe tomato
1 cup of diced ½ inch ripe cantaloupe
¼ cup of iced ¼ inch red onion
2 tbs. Fresh lime juice
1 teas. Finely minced jalapeno
1 tbs. Olive oil
Salt and Pepper to taste
6 tbs. coarsely chopped fresh mint leaves
4 large sprigs of fresh mint for garnish
• Gently combine all the salsa ingredients in a bowl.
• To serve put four shrimp in the bottom of each glass and top with ½ cup of salsa each. Put four shrimp on the rim of each glass in a group.
• Garnish each with a sprig of mint.
Serves 4
Tags: celery, dry white wine, red onion, shrimp cocktailRelated recipe posts
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