March Recipe - Shrimp and Avocado Salsa in Pita Toasts

Food and Wine Pairing for March 2009



Shrimp and Avocado Salsa in Pita Toasts

Recommended Wine: Blanc De Blanc

Alternative Wine: Pinot Grigio



Ingredients:

¾ pound bay shrimp, drained but not rinsed
¼ cup finely chopped sweet or red onion
1-1/2 cups chopped ripe red tomatoes
1 ripe avocado, peeled and cut into ¼-inch dice
1 jalapeño, seeded and minced
1 tablespoon fresh lime juice
2 tablespoons seafood cocktail sauce
½ cup coarsely chopped cilantro
Kosher salt
4 pita bread rounds, cut into 8 triangles each

Garnish: cilantro sprigs (optional)


Preparation:

In a medium, nonreactive mixing bowl, combine shrimp, onions, tomatoes, avocado, jalapeño, lime juice, cocktail sauce, and chopped cilantro and mix thoroughly but gently. Refrigerate, covered, for 2 to 3 hours before using. Season to taste with kosher salt.

Lightly toast pita bread so that it is warmed through but not crispy. Spread pita open and spoon shrimp mixture into it. Serve on a large platter garnished with long sprigs of cilantro. Serves 6 to 8 as an appetizer.