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Liver Lowdown


Provided by the American Liver Foundation’s Pacific Coast Division

Shrimp Agua Chili created by Chef Kevin Templeton from Barleymash San Diego

Fresh shrimp (peeled and deveined)

Spanish red onions (peeled and sliced thin)

Avocado (sliced thin)

Agua Chili:

1 Cucumber (peeled and cut)

1 Bunch Cilantro

3 Serrano Chilis

1 tsp Cumin

1 tsp Coriander

1 tbsp Oregano

1 tbsp White pepper

2 oz Agave syrup

1 tsp Kosher salt

Smoked Paprika Oil:

1 tsp Smoked Paprika

2 cups Olive oil blend

2 cinnamon sticks

Blanch shrimp in a mixture of water, salt and lemon juice. Blanch for 20 seconds. (shrimp should still be raw on the inside). Shock the shrimp in ice water. Once shrimp is chilled, drain and slice in half (long ways). Set aside.

Agua Chili:

Blend all ingredients together in a high performance blender. Make sure everything is liquefied. Run the mixture through a fine china cap strainer. Save the pulp and set aside.

Soak shrimp in the strained liquid for 30 minutes.

Smoked paprika oil:

Bring all three ingredients to a simmer for 3 minutes. Turn off heat and let stand for 5 minutes. Strain through a coffee filter and refrigerate.

Toss the everything together and serve.

Return to the September 2014 Liver Lowdown Main Menu

Page updated: September 19th, 2014


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