Spanish Tapas - Avocado Puree and Shrimp Cocktail

Total Time
Prep 25 mins
Cook 0 mins

Spanish tapas

Ingredients Nutrition


  1. Season shrimp with salt and pepper and the bodies and fry briefly in oil, set aside.
  2. Peel avocados, remove the pits and crush/mush with green onion, garlic, olive oil and cream to form a velvety smooth purée using a hand blender Season to taste.
  3. Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of shrimp and avocado purée.
  4. Refrigerate until serving.


Most Helpful

Oh My Heavens, I'm going to buy a case of avocado's and move to Spain! I loved the sound of this delight and had to try it but I couldn't bring myself to use all that fat. I lightly poached the shrimp in salt water until *just* cooked and for the whipping cream I used fat free liquid coffee creamer, I don't feel bad about the avocado because it's "good" heart healthy fat (I know, fat is still fat and we shouldn't overdo). The avocado mash is pure heaven and I could smear it on every thing (I'm currently considering the possibility of cake filling!). If you like avocado and shrimp run to the food processor and make this NOW!!!

Annacia June 26, 2009

Wow, the avocado puree was so neat! It most certainly does come out silky smooth, and has a great flavor. Thanks for sharing! ZWT8

Starrynews July 29, 2012

I used cooked salad shrimp for this. I cut the recipe down to serve 2. We loved the avocado puree. Thanks for sharing. Made fpr ZWT 8- Spain/Portugal.

CJAY July 29, 2012

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