Tuesday, October 21, 2014

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Recipe: Vegetable Crudite with Avocado Herb Dip and Shrimp Cocktail

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makes about 2 cups dip


for the dip:
1 large ripe avocado
one 6-ounce container plain yogurt
3/4 cup mayonnaise
1-2 Tbs fresh tarragon leaves
1/4 cup fresh parsley leaves
2 Tbs rough chopped chives
salt and pepper to taste

sliced fresh vegetables as needed
defrosted precooked cocktail shrimp as needed
jarred cocktail sauce for shrimp (or see hints below)

kale leaves or other greens for serving underneath shrimp


Defrost frozen precooked cocktail shrimp if you are using them.

Use a spoon to scoop the halved, pitless avocado into the bowl of a food processor, add one 6-ounce container of plain yogurt, 3/4 cup mayonnaise, add about 1-2 Tbs fresh tarragon leaves, 1/4 cup fresh parsley leaves and 2 Tbs fresh rough chopped chives. Put the lid on top and puree everything until it is nice and smooth.

Season that with salt and pepper to taste and keep it in a tightly sealed container in the fridge if you're not using it right away.

It's up to you what kind of vegetables you want to use for the crudite. Things like carrots, celery, grape tomatoes, cucumbers, peppers and radishes work well. Try not to cut the vegetables until a short time before you're ready to serve them.

Assemble platter with two sauces placed between the shrimp and vegetables, placing the shrimp on top of kale or other greens.


Serve this on two separate platters if you like.

Although this recipe uses fresh parsley, fresh chives and fresh tarragon for the dip, you could use a little more of just one or two of those if you wanted to.

Make the dip a day or two ahead of time and keep it in a tightly sealed container in the fridge.

Make your own cocktail sauce by combining ketchup with prepared horseradish to taste, add a squeeze of fresh lemon juice if you like.

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