Shrimp Cocktail Exotique

Total Time:
30 min
30 min
  • 2 navel oranges
  • 1 1/2 pounds medium shrimp (32 total), shelled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon minced and mashed garlic
  • For sauce:
  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons Cognac
  • 2 teaspoons fresh lime juice, or to taste
  • 1/2 teaspoon sugar
  • Pinch cayenne
  • 2 firm-ripe California avocados
  • 6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces
  • With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes. Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature. In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered. Halve avocados lengthwise, remove pit. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm, folding ingredients together gently. Divide salad among avocado halves, mounding it, and spoon sauce over salad.

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