Chris Prosperi, chef at Metro Bis, emailed his recipe that was demonstrated at our Chefs and Books program last night, Jun 26, 2007.
Here it is...we will keep it up thoughout the summer. Our next event is Chef Patty Queen on July 23rd. Email us to register.
I love to start off a party with a “cocktail” combining an appetizer and a kick of tequila. This dish loosens up a crowd and gets the conversation going. I like to use an aged or Anejo tequila for this recipe because of its complex toasty flavor. The sauce can be made days in advance at your convenience. You can make tortilla chips or just buy your favorite brand and just the party going.
Southwestern Shrimp, Tomato, and Avocado “Cocktail”
1 cup tomato juice
2 teaspoons ground cumin
½ teaspoon chili powder
2 tablespoons fresh lime juice
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon good quality tequila
2 teaspoons sugar
1 teaspoon kosher salt
1 cup cooked rock shrimp or chopped large cooked shrimp
2 tablespoons minced red onion
2 fresh plum tomatoes - small dice
1 ripe avocado - small dice
¼ cup chopped cilantro stems and leaves
6 large cilantro sprigs for garnish
Tortilla chips for garnish
1 tablespoon quality tequila for garnish
In a large mixing bowl combine the tomato juice, ground cumin, chili powder, lime juice, ketchup, Worcestershire sauce, 1 tablespoon of tequila, sugar, and kosher salt. Mix well. Toss in the cooked shrimp, minced red onion, diced plum tomatoes, diced avocado, and chopped cilantro. Marinate and chill for 5 minutes in the refrigerator. Divide the mixture evenly into 6 martini glasses. Garnish with cilantro leaves and stick a couple of tortilla chips in each glass. Drizzle a ½ teaspoon of tequila over the top of each glass then serve.
Makes 6 appetizer servings.