Keepin' it Cool: Adobo Shrimp Cocktail

adobo shrimp

Here is a great light dinner for 2 from the August issue of Gourmet Magazine.

It was easy to prepare and tasted great on a hot day.

I skipped the celery, & used a pound of jumbo shrimp, but followed the rest of the ingredients to the letter!

Adobo Shrimp Cocktail

3/4 pound peeled and deveined medium shrimp
1 celery rib, sliced
1 firm-ripe 6-to 8-ounces avocado, chopped
1 Kirby cucumber, peeled and chopped
1 plum tomato, seeded and chopped
3 tablespoons finely chopped white onion
1 small garlic clove, minced
2 tablespoons chopped cilantro
1/4 cup ketchup
3 tablespoons fresh lime juice
1 teaspoon adobo sauce from canned chipotles in adobo
2 tablespoons water

Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.

Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.

This was so delicious, next time I am doubling the recipe and serving it in small bowls for company.


Ciao Chow Linda said…
What a refreshing, yummy recipe for a hot summer day (or any day actually).
Catherine said…
Yes please. Exactly what I want tonight!
Bob said…
Love adobo, great recipe.
noble pig said…
Love all that avocado in there!
They should bottle that adobo sauce - I never know what to do with the rest of it, after I've scooped the one teaspoon needed in a recipe out of the can!
The JR said…
Oh that looks so good!

Patsyk said…
Love this kind of dish on a warm night. I think I'd still enjoy on a cool evening like we are experiencing this week!
I want this for lunch today! I even a have a small can of chipotles in my pantry and an "almost to ripe" avocado on my counter. Love all these flavors!!