MEXICAN-STYLE SHRIMP COCKTAIL
Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
Provided by Rick Bayless
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
CHEF JOHN'S SHRIMP COCKTAIL
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
- Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
- Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g
BAJA SHRIMP COCKTAIL
This is our version of the extremely popular appetizer served at Chinook's restaurant in Seattle's Fisherman's Terminal. Fast and fresh, this makes a great party dish as almost everything can be made ahead of time. It's also a great main dish on those nights when it's too hot to cook in the kitchen. So sit back, relax, pop a cold one and imagine yourself on the beaches of Baja. This is one appetizer that let's you enjoy your own fiesta.
Provided by WildLime
Categories Mexican
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, stir together ketchup, lime juice and hot pepper sauce.
- Add shrimp, tomato, onion and cilantro. Toss gently to coat.
- Cover and chill for 2 to 4 hours.
- Just before serving, add avacados and toss to coat. Garnish with lime wedges.
- Note: To make individual servings, run a lime wedge around rims of 4 cocktail glasses.
- Dip rims in Old Bay seasoning and add shrimp cocktail. Garnish with cilantro.
Nutrition Facts : Calories 300.3, Fat 16.1, SaturatedFat 2.5, Cholesterol 221, Sodium 461.3, Carbohydrate 15.7, Fiber 7.3, Sugar 5.4, Protein 26.4
BAJA GARLIC SHRIMP
Provided by Marcela Valladolid
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
MEXICAN SHRIMP COCKTAIL
It's up to you how to enjoy this cocktail-eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. -Erin Moreno, Arcadia, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.
Nutrition Facts : Calories 142 calories, Fat 5g fat (0 saturated fat), Cholesterol 122mg cholesterol, Sodium 826mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
ENSENADA SHRIMP COCKTAIL
Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat., Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.
Nutrition Facts : Calories 105 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 323mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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THE BEST MEXICAN SHRIMP COCKTAIL RECIPE
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4.3/5 (80)Total Time 40 minsCategory AppetizerCalories 182 per serving
- Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
- In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight. See notes if chilling overnight.
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- Bring a pot of heavily-salted water to a rolling boil. Add shrimp and cook for two minutes (do not overcook). Remove shrimp to a bowl of iced water and cool. Chop into ½" pieces.
- Check the mixture for salt, then serve with crackers or tortilla chips, lime or lemon wedges, and sliced avocado
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