Shrimp Cocktail
1 lb Panamei Uncooked Peeled Shrimp (thawed)
1 cup Crème fraiche (DIY if you can’t find it – 1 cup of sour cream with 2 Tbsp buttermilk, mix well, cover, refrigerate for at least 24 hrs.)
3 Tbsp ketchup
1 Tbsp cognac
1 tsp hot sauce
1 Belgium endive, chopped
1 large avocado, cubed
Juice of half a lime
Fresh dill to garnish
Salt & black pepper to taste
Thaw the shrimp well under cold water inside the bag. Once thawed, rinse and pat dry with paper towel. Season with salt and pepper.
Using a skillet, sauté the shrimp in olive oil for 3-4 minutes each side, or until it turns pink. Remove from heat, reserve. When cold, chop shrimp and reserve a couple to garnish the glass.
In a mixing bowl, thoroughly combine Creme Fraiche, ketchup, cognac, salt, pepper, sugar, and hot sauce. Mix well until blended. Add lime juice, mix well. Reserve.
Trim ends of endives and chop them. Dice avocado.
Arrange endives, avocado, and shrimp on a serving glass. Top it with cocktail sauce.
Add two endive leaves and garnish the glass with the shrimp.
Sprinkle dill and serve cold.
Enjoy it!
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