Louisiana Seafood Cocktail with California Avocados

Louisiana Seafood Cocktail with California Avocados Recipe

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Louisiana Seafood Cocktail with California Avocados is a delicious and refreshing dish that combines the flavors of the Gulf Coast with the creamy texture of avocados from the West Coast. This recipe is perfect for a light and flavorful appetizer or a healthy and satisfying meal.

History

This recipe is inspired by the traditional seafood cocktails of Louisiana, which are typically made with a combination of shrimp, mussels, clams, and other seafood. The addition of California avocados adds a creamy and rich element to the dish, making it a unique and flavorful twist on a classic recipe.

Ingredients

0.5 lb (227 g) diced jumbo shrimp
1 tsp garlic salt
1 tsp cayenne pepper
2 cans of mussels
PAM cooking spray
2 tbsp dry white wine
0.5 cup clams
1 cup clam juice
0.5 cup diced tomatoes
0.5 cup diced green onions
2 cups diced california avocados
0.25 cup lime juice
2 tsp parsley
1 tsp oregano
0.25 tsp louisiana hot sauce

How to prepare

Peel the shrimp.
Remove clams from their shells.
Remove shells from mussels.
Boil the shrimp with garlic salt and cayenne pepper for 3 minutes.
Drain the water and set aside.
Fry the mussels in Pam cooking spray for 4 minutes.
Add white wine and Louisiana hot sauce, and cook for one more minute.
In a large bowl, mix well the clam juice, clams, shrimp, mussels, tomatoes, onion, avocado, lime juice, tomato juice, parsley, and oregano.
Serve the mixture.

Variations

Add diced mango or pineapple for a tropical twist.
Substitute cooked crab meat for the shrimp for a different flavor profile.
Use diced red bell pepper or cucumber for added crunch and color.

Cooking Tips & Tricks

Be sure to cook the shrimp and mussels just until they are cooked through to avoid overcooking and toughening the seafood.

- The addition of white wine and Louisiana hot sauce adds a depth of flavor to the dish, so be sure not to skip these ingredients.

- For a spicier cocktail, increase the amount of cayenne pepper or hot sauce to suit your taste preferences.

Serving Suggestions

Serve the Louisiana Seafood Cocktail with California Avocados on a bed of lettuce or with a side of crusty bread for a complete meal. Garnish with additional diced avocado and a sprinkle of fresh parsley for a beautiful presentation.

Cooking Techniques

Boiling

- Frying

- Mixing

Ingredient Substitutions

Use frozen shrimp instead of fresh shrimp.

- Substitute canned clams for fresh clams.

- Use lemon juice instead of lime juice.

Make Ahead Tips

Prepare the seafood mixture ahead of time and refrigerate until ready to serve. Add the avocado and lime juice just before serving to prevent browning.

Presentation Ideas

Serve the Louisiana Seafood Cocktail in martini glasses for an elegant presentation. Garnish with a sprig of fresh parsley or a wedge of lime for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of the seafood and avocado.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 7g

- Sugars: 3g

Fats

- Total Fat: 18g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 8% DV

- Iron: 10% DV

Alergens

Shellfish

Summary

This Louisiana Seafood Cocktail with California Avocados is a nutrient-rich dish that is high in protein, healthy fats, and vitamins. It is a well-balanced meal that is both delicious and satisfying.

Summary

Louisiana Seafood Cocktail with California Avocados is a flavorful and nutritious dish that is perfect for any occasion. With a combination of fresh seafood, creamy avocado, and zesty seasonings, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day in Louisiana, and I was visiting my dear friend Maria, who lived in a cozy little cottage by the bayou. Maria was a master in the kitchen, and she loved to experiment with different flavors and ingredients. As soon as I walked into her home, I could smell the delicious aroma of seafood cooking on the stove.

Maria greeted me with a warm hug and a mischievous twinkle in her eye. "I have a special treat for you today, my dear," she said. "I'm going to teach you how to make my famous Louisiana Seafood Cocktail with California Avocados."

I was thrilled at the thought of learning a new recipe from Maria. She was a talented cook, and I knew that anything she made would be absolutely delicious. We spent the afternoon in her kitchen, chopping vegetables, boiling shrimp, and mixing up a tangy cocktail sauce. Maria shared with me the secret to making the perfect cocktail sauce – a splash of Worcestershire sauce, a dash of hot sauce, and a squeeze of fresh lemon juice.

As we assembled the dish, Maria told me about how she had learned this recipe from her grandmother, who had passed it down to her. She explained that the combination of fresh seafood, ripe avocados, and spicy cocktail sauce was a classic dish in Louisiana, perfect for hot summer days.

After we finished preparing the dish, Maria poured us each a glass of chilled white wine and we sat down at her dining table to enjoy our creation. The flavors of the seafood cocktail burst in my mouth – the sweet shrimp, the creamy avocado, and the tangy sauce all melded together perfectly. It was a dish that was both light and refreshing, perfect for a warm summer day.

I savored every bite of the Louisiana Seafood Cocktail, marveling at how the flavors danced on my taste buds. Maria watched me with a smile, pleased that I had enjoyed her recipe. "It's a dish that never fails to impress," she said. "And now, it's your turn to carry on the tradition."

From that day forward, I made the Louisiana Seafood Cocktail with California Avocados whenever I had guests over. It became a signature dish of mine, one that always elicited oohs and ahhs from those who tried it. I shared the recipe with friends and family, passing on the secret of the perfect cocktail sauce just as Maria had done with me.

Over the years, I continued to tweak the recipe, adding my own touches here and there. I experimented with different types of seafood – crab, lobster, even crawfish – and I played around with the seasoning in the cocktail sauce, adding a pinch of cayenne or a sprinkle of fresh herbs.

Each time I made the dish, I felt a connection to Maria and her grandmother, who had passed down this recipe through the generations. I imagined them in their own kitchens, chopping vegetables and mixing sauces, creating a dish that would be loved by all who tasted it.

And so, the Louisiana Seafood Cocktail with California Avocados became more than just a recipe to me – it was a symbol of tradition, of love, and of the joy that comes from sharing a delicious meal with those you care about. And as I continued to make the dish for years to come, I knew that I was honoring the legacy of two incredible women who had taught me the true magic of cooking.