Healthy Shrimp Appetizer


by Barbara D'Ambrosio

Posted on August 30, 2013 at 12:50 PM

Updated Friday, Aug 30 at 12:51 PM

The Thoughtful Baker’s Gluten Free “Sea-Tini”
3 servings – serve in martini glasses
Liquid Base mixture:
10 oz tomato juice
2 tsp lime juice
Lime zest- zest 1/4 of lime
2 1/8 tsp refrigerated horseradish (not the creamed kind to ensure no extra fillers that might have gluten in them- also is better tasting!)
2 1/2 tsp Worcestershire sauce (Lea and Perrins is gluten free)
1/2 tsp green Tabasco
Grind of fresh ground pepper, salt to taste
2 Tbl vodka + 2 Tbl water (use a potato based vodka to ensure it is gluten free)
Dash of red Tabasco if want it spicier

Add these Veggies to the liquid base

1/4 cup diced celery, inner ribs
1/4 cup + 1 Tbl diced English cucumber
1/2 cup diced yellow bell pepper
2 Tbl finely sliced scallions

Let the mixture marinate for a few hours.  Taste for seasoning adjustments as needed.

Seafood/Avocado mixture:
3/4 cup bay scallops
3/4 cup shrimp, cut into bit size pieces
3/4 avocado. diced (prepare just before serving to avoid discoloration)
      Season scallops and shrimp with S&P.  Sauté bay scallops and shrimp until just cooked in a little olive oil.  Let cool.

To assemble:  3 martini glasses

Divide tomato/ veggie mixture between the three glasses. I like to scoop out the chopped veggies first and divide among the glasses Top with the seafood mixture and drizzle the remaining cocktail base over the shrimp and scallops. Divide the diced avocado among the 3 glasses and place on top of the scallops/shrimp. Season the avocado with some fresh ground pepper and a little salt. Add a sprig of celery for decoration in the glass.

You can cook the scallops and shrimp, and make the tomato veggie mixture a few hours ahead to make an easy appetizer or make a larger portion to make a cold soup.