Shot Glass Shrimp Appetizer With Avocado Crema Dipping Sauce


Serves 2

Shrimp Ingredients

  • 6 cups water

  • 1 small lemon, thinly sliced

  • 1 tsp. fresh minced garlic

  • 2 bay leaves

  • 5 black peppercorns

  • 3–4 sprigs fresh Italian parsley

  • 3/4 tsp. kosher salt

  • 1 pound medium to large shrimp, peeled and deveined (tails left on)

Avocado Crema

  • 1/4 cup Greek yogurt

  • 2 Tbsp. chopped fresh cilantro, or more to taste 

  • 2 to 3 avocados (ripe but not overripe) 

  • Juice of 1 lime, or more to taste 

  • Salt 

  • About 3/4 cup milk


  • Pour water in a Dutch oven or large saucepan. Add lemon slices, garlic, bay leaves, peppercorns, parsley, and kosher salt. Heat over medium-high heat to a gentle boil.

  • Reduce heat to medium and simmer for 5 minutes to allow flavors to mingle.

  • Add shrimp and cook for 2-1/2 to 3 minutes, or until shrimp are pink and cooked. Remove from heat and place shrimp in a colander. Rinse under cold water.

  • Refrigerate shrimp until cold and serve with cocktail sauce of your choice.

  • For the avocado crema: Put the yogurt, cilantro, avocados, lime juice, and some salt in a food processor and mix until completely smooth.

  • Gradually add the milk and keep blending until the desired consistency is reached (you can add more or less milk as desired).