Ginger Shrimp Stacks

Shrimp is one of those appetizers that just seems classy. Personally I can’t afford to serve jumbo prawn cocktail when I have guests, but a good alternative are these Ginger Shrimp Stacks. They’re pretty and they won’t break your budget or your waistline (which is something to consider after those Bacon Deviled Eggs…). They’re also easy if you buy the pre-cooked shrimp. Since you’re going to be marinating them in some potent ingredients, why wouldn’t you? I won’t tell if you don’t.

Here’s what they look like. Sort of. They should be more in focus when you make them. Or not. Depends on how much wine you sip while they’re marinating.

Ginger Shrimp Stacks - a classy appetizer for the rest of us

Ginger Shrimp Stacks

  • 1 pound medium cooked shrimp
  • Marinade:
    • 2 tbsp diced fresh ginger
    • 1 tbsp canola oil
    • 2 limes
    • 4 cloves garlic (hey, I like garlic)
    • 1 – 2 tbsp Bragg’s Amino or soy sauce
    • 1/2 tsp sugar OR 1 packet stevia
    • 1/4 – 1/2 cup fresh cilantro
    • a few sprinkles of crushed red pepper
  • 1 avocado
  • 1 English cucumber
Put all of the marinade ingredients together in a gallon-sized freezer bag and throw in the shrimp. Seal the bag, toss it around a bit to mix everything up, and let it sit in the refrigerator for a few hours (more than two and less than ten). You might have noticed the stevia recommendation. For me sugar is all crash, no high, so I look for substitutes whenever I can. I was recently sent a box of PureVia so I used that. Not only did I not fall asleep on my guests, none of them (including my hyper-sensitive-to-artificial-sweeteners-after-taste-boyfriend) could tell.
Shortly before your guests arrive, or before you want to eat them, slice the cucumber and the avocado. I use English cucumber because I like the ridges. They look all fancy and I didn’t have to do a darn thing. For the avocado, I learned from Rick Bayless himself that to pick a proper one make sure it gives a bit when you press it. More importantly make sure some of the stem is still there. That way you know that no oxygen has gotten under the skin and turned that pretty green creaminess brown.
Put a slice of avocado and spoon a piece of shrimp with the marinade on a slice of cucumber. That’s it!

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