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GUAVA AND PASSIONFRUIT SHRIMP COCKTAIL SAUCE/DRESSING

Guava and passionfruit shrimp cocktail sauce/dressing

Love shrimp but tired of ketchup-based cocktail sauce? Go guava with a kick of passionfruit. This fruit-based cocktail sauce is great to dip the shrimp in. I love it also as a salad dressing. Double the recipe to use as both a cocktail sauce and salad dressing.

INGREDIENTS:

Cocktail sauce and dressing
3 red guavas (about 1/2 cup purée)
1 passionfruit
1/4" of a ginger hand
1/4 cup olive oil
1/2 tsp salt
1 lime

Salad
16 oz Romaine lettuce, cut into bite-sized pieces
1/2 cups seasoned croutons
2 tbs Parmesan cheese, grated
12* precooked medium-sized shrimp, peeled and deveined

Yield: 4 servings
Prep time: 15 minutes, plus 2 hours of refrigeration

How to cut a guava   How to cut passion fruit
How to juice a lime

DIRECTIONS:

1. In a medium saucepan over medium-high heat, place 4 cups of water. While bringing the water to a boil, wash and peel the guava. Cut off the ends. Cut in half around the middle, and cut in half again. Add to the water in the saucepan. Add enough water to cover. Keep at a slow boil for 20 minutes. Remove from heat and drain.
2. Place in a food processor. Pulse until smooth. Using a fine sieve, push the guava through the sieve. Discard the seeds.
3. Cut the passionfruit in half. Scoop out the flesh and place in the food processor.
4. Peel the fresh ginger with a spoon or vegetable peeler and add to the fruit in the food processor.
5. Add the olive oil, salt and the juice of one lime to fruit in the food processor. Purée.
6. Place the guava back in the food processor. Combine. Scoop into a sealable container. Refrigerate at least 2 hours.
7. In a large bowl, combine the lettuce, croutons and cheese. Pour 3/4 of the dressing/sauce on top, and toss to coat. Serve the other 1/4 on the side for shrimp dipping.
8. Divide the salad and shrimp evenly between plates. Serve immediately.

*The number of shrimp is determined by their size. Buy enough for 4 servings; 12 medium shrimp are great as an appetizer for four people. Buy more if you'll be serving this dish as an entrée.



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