Shrimp Tempura Cocktail

By á-170456

Ingredients

• TOMATO-CHIPOTLE PUREE:
• 2 tablespoons olive oil
• 1 onion chopped
• 2 large tomatoes coarsely chopped
• 3 garlic cloves minced
• 1 teaspoon minced canned chipotle chiles (available at Latin American markets, specialty foods stores, and some supermar
• AVOCADO PUREE:
• 2 large ripe avocados peeled, pitted
• 1/3 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 cup minced shallots
• 2 tablespoons minced jalapeño chiles
• SHRIMP TEMPURA:
• Vegetable oil for deep-frying
• 2 cups rice flour (available at specialty and natural foods stores)
• 2 cups club soda
• 24 uncooked large shrimp peeled, deveined, tail shells left intact
• 4 cups thinly-sliced romaine lettuce

Details

Servings 8

Preparation

Step 1

For Tomato-Chipotle Puree: Heat oil in large skillet over medium-high heat. Add onion; sauté until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.

For Avocado Puree: Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.

For Shrimp Tempura: Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375 degrees.

Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.

Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.

This recipe yields 8 appetizer servings.

Poured carefully side by side into a cocktail glass, tomato puree and avocado puree make a colorful dip for the lightly battered and quickly deep-fried shrimp.