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Friday, June 5, 2015

Mexican Shrimp Cocktail

This is delicious as an appetizer or a side with dinner. You can serve this hot or cold but I really prefer it chilled well.
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 Add a slice of lime if desired. Enjoy!"

What you Need:
makes 4 servings
 1/3 cup Spanish onion, chopped
 1/4 cup freshly squeezed lime juice
 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
 2 roma (plum) tomatoes, chopped
 1 cucumber, finely chopped
 1 stalk celery, finely chopped
 1 jalapeno pepper, seeded and finely chopped
 2 teaspoons salt
 2 teaspoons ground black pepper
 1 1/2 cups chilled tomato and clam juice cocktail (such as Clamato®)
 1 cup chilled ketchup (such as Heinz®)
 1 bunch fresh cilantro - stems discarded and leaves chopped
 2 tablespoons hot pepper sauce (such as Valentina®)
 2 avocados - peeled, pitted, and chopped

How to make it:
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.

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