Shrimp and surimi seafood cocktail with avocado Recipe

Recipe of the month:

This month’s recipe was provided by River Wilner, Metlifecare’s Longford Park Village kitchen manager, who says this shrimp and surimi seafood cocktail goes down a treat with residents. It looks and sounds delicious! This colourful summer dish also features in the Metlifecare dietician-approved menu.

Here’s the recipe for those who would like to try it at home.

Shrimp and surimi seafood cocktail with avocado

Ingredients:

To serve six people

• 400g cooked and peeled shrimp
• 400g surimi
• 2 avocados
• 1 fancy red or green lettuce
• 2 lemons
• 50ml tomato sauce
• 70ml mayonnaise
• 1 tsp horseradish
• 1tsp very finely chopped parsley
• A few drops of tabasco sauce (optional)

Method:

1. Mix together the mayonnaise, tomato sauce, juice of one of the lemons, horseradish, finely chopped parsley and tabasco sauce, if using. Keep chilled.
2. If using raw or precooked frozen shrimp, defrost overnight in the fridge. Remove tails and shells if necessary.
3. To cook, bring salted water to the boil and drop the shrimp in. Cook for only one minute, then remove from heat. Leave in the water for a further minute, then drain and cool quickly – either in an ice bath or under cold, running water.
4. Chop the surimi and mix with the shrimp and cocktail sauce. Chill.
5. Wash the lettuce and break leaves into pieces.
6. Peel and slice the avocados.
7. Cut the lemon into wedges.
8. Arrange lettuce leaves on chilled plates with seafood mix. Garnish with the avocado slices and a wedge of lemon. Enjoy!