These little shrimp cocktail shooters are served with a bright & spicy tomatillo gazpacho. They make a light and festive appetizer.
Makes about 20 shooters with leftover gazpacho
Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.
- 1 teaspoon sugar
- 1 (15 oz) can vegetable broth
- 2 jalapeÃ±o peppers, seeded and chopped
- 1 green bell pepper, chopped
- 1 pound tomatillos, (see notes), husks removed, chopped
- 1 avocado, halved, pitted and peeled
- 1 english cucumber, halved lengthwise and seeded
- 3 clove garlic, minced
- 2 tablespoon extra-virgin olive oil, divided
- ¼ teaspoon sea salt
- 1 pound large shrimp (about 20 per lb) cooked and peeled
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.
Coarsely chop the cucumber and the avocado and place it in a food processor. Add tomatillos, bell pepper, jalapeÃ±o and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt. Chill before serving.
Use small shot glasses for presentation and add about 2 tablespoons of the gazpacho to each one. Hang a shrimp off the edge of each glass and serve. You will have leftover gazpacho. Save it as a treat for the cook.