Mojito Shrimp Bites (Gluten Free)
Freshly sliced cucumbers with lightly hollowed out centers filled with an avocado pineapple salsa and topped off with a perfectly seasoned shrimp. I think I might be in heaven... someone pinch me!
- FOR THE SHRIMP:
- 20 shrimp
- 1 tablespoon canola oil
- 1 tablespoon diced butter
- 1 tablespoon brown sugar
- 1 tablespoon rum
- 1 tablespoon lime juice
- 1 teaspoon shallots, chopped
- 1 chopped vegetable stock
- 1 teaspoon garlic, chopped
- AVOCADO PINEAPPLE SALSA:
- 1/2 a pineapple
- 1 teaspoon red pepper
- 1 teaspoon yellow pepper
- 1 teaspoon green pepper
- 1 teaspoon green onion, sliced
- 1 teaspoon cilantro, sliced
- 1 avocado
- Juice of 1/2 lime
- Salt and pepper to taste.
- 4 mint leaves, chopped
- 2 cucumbers sliced 1/2 inch thick.
Adapted from whatsfordinner-momwhatsfordinner.blogspot.com
Start by making your avocado pineapple salsa. Peel, core and trill the pineapple once it is cooked, dice it. Dice up all peppers, onion and cilantro and add them to the pineapple. Mix in the avocado gently and garnish with chopped mint leaves. Set in fridge while you finish the shrimp.
Heat oil in the frying pan. Saute and season the shrimp. Add a pinch of shallots and garlic. Deglaze the pan with the lime juice.
Remove the pan from the flame and add rum. Cook until alcohol evaporates.
Add brown sugar, vegetable stock, mint and butter. Reduce liquid to a caramel.
Set out your sliced cucumbers and make a cup out of them by scooping out a small portion of the seed area.
Top your sliced cucumber cups with the salsa. Next add glazed shrimp.
Garnish with mint and cilantro and serve!
This dish can be served hot or cold.