Shrimp And Crab Cocktail With Cucumber Lime Sauce
Chef Larry's Recipe
POSTED: 10:46 am PDT April 17,
2006
Ingredients
Prepare Chef Larry's Cucumber Lime Cocktail Sauce by combining ingredients and mixing thoroughly. Adjust seasoning if necessary. Allow flavors to develop for two hours under refrigeration. For service, line Martini glasses with shredded cabbage. Arrange shrimp and crab claws around rim of glasses. Place a generous portion of Chef Larry's Cucumber Lime Cocktail Sauce in the center and top with diced avocado. Garnish with a lime slice, fresh cilantro sprigs and crispy fried tortilla strips. Serve immediately. Makes 4 Servings
- 12 Shrimp, 16/20 ct., cooked, peeled, de-veined, tail-on 12 Crab claws, cooked 1 cup (packed) Napa cabbage, shredded 1 Avocado, diced 4 Lime slices Fresh cilantro sprigs to garnish Thin tortilla strips, fried crisp to garnish
- 1 cup Tomato ketchup 2 tsp. Cilantro, minced 1/4 cup Red onion, fine dice 1/4 cup Cucumber, peeled, seeded, fine dice 1/4 cup Tomato, fine dice 1/4 tsp. Fresh jalapeno peppers, fine dice 1 1/2 tsp. Lime juice Salt to taste Fresh ground black pepper to taste
Prepare Chef Larry's Cucumber Lime Cocktail Sauce by combining ingredients and mixing thoroughly. Adjust seasoning if necessary. Allow flavors to develop for two hours under refrigeration. For service, line Martini glasses with shredded cabbage. Arrange shrimp and crab claws around rim of glasses. Place a generous portion of Chef Larry's Cucumber Lime Cocktail Sauce in the center and top with diced avocado. Garnish with a lime slice, fresh cilantro sprigs and crispy fried tortilla strips. Serve immediately. Makes 4 Servings
Copyright 2006 by 10News.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
