Try this flavorful Caribbean inspired take on making a kosher shrimp cocktail. Special equipment: Food ring mold - If you do not have a mold you can layer the ingredients in a clear cup and serve it in the cup
- Prep Time
- 4 PeopleServings
- 1/4 large fresh pineapple, diced small
- 1 large mango, diced small
- 4 teaspoon fresh squeezed lime juice
- 1/4 teaspoon salt
- 6 teaspoon fresh cilantro, chopped you can use parsley if you dislike cilantro
- 4 tablespoon Gold’s cocktail sauce and more to garnish
- 2 tablespoon mayonnaise
- 8 imitation shrimp, diced in small pieces
- 2 Hass avocados
- 1 lime
In a bowl mix pineapple, mango, salt, 4 teaspoons of cilantro and lime juice. Set aside.
In a separate bowl, combine “shrimp”, Gold’s cocktail sauce, mayonnaise, 2 teaspoons of cilantro. Mix well and set aside.
In another bowl mash peeled avocados, until creamy. Add a couple pinches of salt and squeeze some lime juice (at least 1/2 a lime or more) on the avocados to prevent them from turning brown. Mix well
To assemble the terrines (do this right before serving), place a mold on a plate.
Take 1/4 of the pineapple / mango mix and press it on the bottom of the mold.
Add 1/4 of “shrimp” mixture and place it on top of the pineapple / mango layer pressing gently to form an even layer.
Add 1/4 of mashed avocado and with the help of a spoon gently spread it on top of the “shrimp” layer. Carefully lift the mold.
Garnish the top with some Gold’s Cocktail Sauce
If you do not own a mold you may use a wide clear drinking glass or and layer all the ingredients and serve the cocktail in the cup.