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-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.
SHRIMP COCKTAIL
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6 dozen (1-1/4 cups sauce).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
ENSENADA SHRIMP COCKTAIL
Make and share this Ensenada Shrimp Cocktail recipe from Food.com.
Provided by NannyMarvel
Categories Mexican
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
- Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour.
- Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
- Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.
Nutrition Facts : Calories 140.6, Fat 5.9, SaturatedFat 0.8, Cholesterol 95.5, Sodium 2761.6, Carbohydrate 12.6, Fiber 3.5, Sugar 3.7, Protein 12
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