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Here's a lounge act with a bit of a kick

September 17, 2003|Cindy Dorn | Times Staff Writer

Dear SOS: In Pismo Beach, I recently experienced an awesome shrimp martini at the SeaVenture Resort, in their tapas bar. If there is any way to get the recipe, that would be great!

Noelle Blitz

Woodland Hills

Dear Noelle: Executive chef Shawn Fisher was happy to share this easy recipe. It's a fun and flavorful first course.

You can add more horseradish for extra kick.

Serve the shrimp in big, modern martini glasses.


Shrimp martini

Total time: 45 minutes

Servings: 4

1 pound medium shrimp, cooked, peeled and tails removed

1 English cucumber, diced medium

1/2cup diced red onion

1 tablespoon minced cilantro

1 tablespoon lemon juice

1 teaspoon lime juice

2 tablespoons prepared horseradish

2 cups ketchup

1 dash Tabasco, to taste

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon kosher salt

4 slices lime

8 sprigs cilantro

1 medium avocado, sliced lengthwise into 12 slices

1 lemon, cut into wedges

Tortilla chips

1. In a medium bowl, combine the shrimp, cucumber, onion, minced cilantro, lemon and lime juices, horseradish, ketchup, Tabasco and pepper and salt. Toss to mix thoroughly. Refrigerate for at least 30 minutes.

2. Divide the mixture into four chilled martini glasses. Cut a notch on each slice of lime and put one on the edge of each glass. Garnish each martini with 2 cilantro sprigs and a fan of 3 avocado slices. Place each glass on a salad plate with a couple of lemon wedges and some tortilla chips. Serve with additional tortilla chips for scooping.

Each serving: 343 calories; 26 grams protein; 41 grams carbohydrates; 5 grams fiber; 10 grams fat; 2 grams saturated fat; 172 mg. cholesterol; 1,857 mg. sodium.

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