Chile-Rubbed Shrimp with Avocado Corn Cocktail
I've never quite understood the appeal of the traditional shrimp cocktail. I mean, what could be less interesting than cold boiled shrimp dipped in a lackluster mixture of ketchup and prepared horseradish? Here's a shrimp cocktail with gumption, featuring chile-rubbed, grill-seared shrimp served over a colorful, chunky salsa of avocado and sweet corn. You can chill the grilled shrimp before you serve them, but I like the contrast of hot shrimp and cool salsa.
I've never quite understood the appeal of the traditional shrimp cocktail. I mean, what could be less interesting than cold boiled shrimp dipped in a lackluster mixture of ketchup and prepared horseradish? Here's a shrimp cocktail with gumption, featuring chile-rubbed, grill-seared shrimp served over a colorful, chunky salsa of avocado and sweet corn. You can chill the grilled shrimp before you serve them, but I like the contrast of hot shrimp and cool salsa.
Step-by-step
- Rinse the shrimp under cold running water, then blot them dry with paper towels.
- Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
- Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
- Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
- CONTACT GRILL: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
- GRILL PAN: Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
- BUILT-IN GRILL: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
- FREESTANDING GRILL: Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
- FIREPLACE GRILL: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
A Zesty Twist on a Classic: Chile-Rubbed Shrimp with Avocado Corn Cocktail
Let's be honest, the traditional shrimp cocktail can be a bit… underwhelming. Cold, bland shrimp swimming in a sea of ketchup and horseradish? Not exactly a culinary masterpiece. But what if I told you there was a way to elevate this classic appetizer into something truly spectacular? This recipe for Chile-Rubbed Shrimp with Avocado Corn Cocktail is my answer to that question. It's a vibrant, flavorful explosion that will redefine your expectations of shrimp cocktail.
The secret? It's all about the chile rub. A simple blend of ancho chile powder, garlic salt, coriander, oregano, cumin, and pepper transforms ordinary shrimp into something extraordinary. The smoky warmth of the ancho chile perfectly complements the sweetness of the corn and the creamy richness of the avocado. The grilling process adds a beautiful char and intensifies the flavors, creating a complex and satisfying dish that's perfect for a light lunch, a sophisticated appetizer, or even a delightful summer dinner.
I love the contrast of the warm, spicy shrimp against the cool, refreshing avocado corn salsa. It's a textural and temperature dance on your palate that's both exciting and satisfying. But if you prefer a colder shrimp cocktail, simply let the cooked shrimp cool completely before serving. The beauty of this recipe lies in its versatility – you can tailor it to your preferences and enjoy it in a variety of ways.
Beyond the incredible taste, this recipe is surprisingly easy to make. The marinade takes just a few minutes to whip up, and the shrimp cook quickly on the grill. Whether you're using a contact grill, grill pan, built-in grill, freestanding grill, or even a fireplace grill (yes, you can grill shrimp over an open fire!), this recipe is adaptable to any cooking situation. It’s the perfect dish for busy weeknights or impressive weekend gatherings.
The avocado corn salsa is equally simple to prepare. Just combine ripe avocados, sweet corn (fresh or frozen), a touch of lime juice, and some cilantro for a burst of fresh, herbaceous flavor. The chunky texture provides a delightful contrast to the tender shrimp, creating a truly harmonious culinary experience.
I often serve this dish in oversize martini glasses for a visually stunning presentation. The vibrant colors of the salsa and the glistening shrimp make a beautiful statement. But feel free to use any serving bowl or dish that you like. The taste is guaranteed to be a hit, regardless of the presentation.
So, ditch the bland shrimp cocktail of the past and embrace the zesty, exciting flavors of this Chile-Rubbed Shrimp with Avocado Corn Cocktail. It's a recipe that will impress your family and friends and become a new favorite in your culinary repertoire. Trust me, it’s far more interesting than anything you’ve ever tried before.
Ingredients
This recipe is effortlessly adaptable to whatever you have in your pantry. The beauty lies in simple flavour combinations.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper to the chile rub for extra heat.
- Citrus zest: Incorporate the zest of a lime or orange into the salsa for added brightness.
- Herby twist: Add chopped red onion, jalapeños, or other fresh herbs like mint or basil to the salsa for extra flavor and texture.
- Make it a meal: Serve the shrimp and salsa over a bed of rice or quinoa for a more substantial meal.
- Cold or hot?: Serve it hot, directly from the grill, or allow to cool for a chilled option.
This recipe is truly versatile and delicious, no matter which way you choose to prepare or serve it. Remember, the most important thing is to have fun and enjoy the process.
