Shrimp Tempura Cocktail

  1. Heat oil in large skillet over medium-high heat.
  2. Add onion; saute until very brown, about 6 minutes.
  3. Add tomatoes, garlic, and chipotle chiles.
  4. Cook 1 minute.
  5. Transfer mixture to blender; puree until smooth.
  6. Season with salt and pepper.
  7. Transfer puree to bowl.
  8. Cover and chill until cold.
  9. Combine all ingredients in processor; puree until smooth.
  10. Season to taste with salt and pepper.
  11. Transfer puree to bowl.
  12. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.
  13. Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches.
  14. Heat over medium-high heat to 375F.
  15. Whisk rice flour and club soda in large bowl to blend.
  16. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes.
  17. Using slotted spoon, transfer shrimp to paper towels.
  18. Divide romaine among 8 stemmed cocktail glasses.
  19. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center.
  20. Hang 3 shrimp over rim of each glass.
  21. *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
  22. **Rice flour is available at specialty and natural foods stores.

olive oil, onion, tomatoes, garlic, chipotle chiles, avocados, fresh cilantro, lime juice, shallots, jalapeno chiles, vegetable oil, rice flour, club soda, shrimp, romaine lettuce

Taken from www.epicurious.com/recipes/food/views/shrimp-tempura-cocktail-108545 (may not work)

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