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1 liter water
8 ounces fresh medium shrimp, deveined
1 bay leaf
¼ Spanish onion
½ teaspoon peppercorns
4 ripe Hass avocados
½ red onion, finely sliced
1 small garlic clove, finely chopped
2 tablespoons cilantro, finely chopped
1 jalapeño pepper, seedless and deveined, diced
½ serrano pepper, seedless and deveined, diced
1 teaspoon salt
1 teaspoon pepper
½ ripe tomato, seedless and pulpless, diced
1. Pour water into a medium-sized pan. Add bay leaf, Spanish onion and a teaspoon each of salt and pepper. Boil 8–10 minutes. Add shrimp, lower heat to minimum setting and heat for 1 minute or until shrimp turn pink.
2. Remove shrimp and blanch in cold water. Drain, slice in half and set aside.
3. Slice avocado in half, remove the seed, peel and cut avocado in squares. Place in a glass bowl.
4. Add the red onion, garlic, jalapeño and serrano peppers, shrimp, diced tomato, lemon juice and salt to taste, and mix carefully. Serve immediately.
Watch the video (in Spanish) of this recipe: http://www.aarp.org/videos.id=1526955831001
Other recipes by Denisse:
The Mexican Tamale: A Delight for the Palate
Pastelón de Plátano Maduro (Puerto Rican Lasagna)
Pico de Gallo
Polvorosa de Pollo (Chicken Pot Pie)
Mexican-Style Grilled Corn
Paella Mixta (Mixed Seafood Paella)
Flan de la Abuela (Grandma's Flan)
Scallop Ceviche with Serrano Chile
Shrimp Asopao with Pigeon Peas