Cóctel de Gambas y Aguacate

Print Friendly, PDF & Email

Cóctel de Gambas y Aguacate is a delightful, light and tasty cocktail, a Spanish Tapas featuring avocado and prawns.

Cóctel de Gambas y Aguacate public domain

Cóctel de Gambas y Aguacate Recipe-

  • 3 large, fresh and ripe avocados
  • 1 pound medium sized fresh shrimp, or, wild caught, quick frozen shrimp
  • 8 tbsp. extra virgin olive oil, divided
  • 4 green onions, finely minced
  • 1 large white onion, peeled and rough chopped
  • 1) 14 oz. can pitted olives
  • 2 large cloves fresh garlic, chopped fine
  • salt and pepper, to taste
  • 6 oz. unsweetened heavy whipping cream
  • Fresh cilantro leaves, left whole, but crushed and bruised with the flat side of a wide knife, to release the fragrant oils
  • slices of fresh lime, for serving
  1. Unthaw (if you are using frozen) and peel the shrimp, then cut off the heads—save the heads to make stock with.
  2. Season the shrimp bodies with salt and pepper and fry in 3 tbsp. olive oil until well done and turning a bright pink.
  3. Peel the avocados and remove the pits. Thick slice two of them and set aside.
  4. Take the third avocado, and finely chop the flesh. In a mixing bowl, place the chopped avocado, garlic, whipping cream and the remaining 5 tbsp. of olive oil. Beat ingredients together by hand or with a handheld electric blender, until you have a silky smooth purée. Season with salt and pepper to taste, mixing them well throughout the purée.
  5. To assemble the dish, lay a bed of chopped onion on each serving plate, along with several pitted olives, then a layer of shrimp, topped with avocado slices. Now spoon on top a generous portion of the purée.
  6. Refrigerate for at least an hour before serving and, just before presenting your Cóctel de Gambas y Aguacate to the table, sprinkle some crushed cilantro leaves atop each serving. Then relax and enjoy!