Cincodemayoshrimpcocktail Recipes

CINCO DE MAYO SHRIMP COCKTAIL

Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive. I found this in Southern Living, May 2005.

Provided by Hey Jude

Categories Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Cinco De Mayo Shrimp Cocktail image

Steps:

Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Cover and chill sauce for up to a week.
Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours.
Peel shrimp, leaving tails on; devein, if desired.
Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices. Serve with lime-flavored tortilla chips.

Nutrition Facts : Calories 123.6, Fat 6.6, SaturatedFat 1, Cholesterol 53.2, Sodium 257.3, Carbohydrate 9.2, Fiber 3.5, Sugar 3.4, Protein 8.5

Ingredients

4 plum tomatoes, coarsely chopped
1/2 red onion, sliced
1/4 cup fresh cilantro, chopped
1 jalapeno pepper, seeded
2 garlic cloves
1/4 cup fresh lime juice
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 cups water
30 large fresh shrimp, unpeeled
1 large avocado, diced
lime slice, to garnish
lime-flavored tortilla chips

MY CINCO DE MAYO CHILI

Created on Cinco de Mayo. I was in the mood to tweak.

Provided by AllieGeekPi

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 1h45m

Yield 12

Number Of Ingredients 18

My Cinco de Mayo Chili image

Steps:

Heat a large stock pot over medium heat. Cook and stir beef and pork in the pot until completely browned, about 10 minutes. Drain as much grease from the meat mixture as you can and return pot to heat.
Stir sweet onions, green onions, and garlic through the meat mixture; cook and stir until the onions are translucent, 5 to 7 minutes.
Stir tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile pepper, tequila, jalapeno pepper, cocoa powder, and salt into the meat mixture. Bring the mixture to a simmer and cook until the tomatoes are dissolving into the liquid, 1 to 2 hours. Stir corn and black beans into the chili; continue cooking until hot, 10 to 15 minutes.

Nutrition Facts : Calories 419.7 calories, Carbohydrate 21.6 g, Cholesterol 96.3 mg, Fat 21.7 g, Fiber 6.3 g, Protein 31 g, SaturatedFat 7.9 g, Sodium 745.4 mg, Sugar 3.7 g

Ingredients

2 pounds ground beef
2 pounds ground pork
2 large sweet onions, diced
3 large green onions, chopped
4 large garlic cloves, minced
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (12 fluid ounce) can or bottle beer
½ cup chili powder
¼ cup ground cumin
2 ounces fire-roasted diced green chile peppers
2 tablespoons corn meal
1 large dried ancho chile pepper
1 (1.5 fluid ounce) jigger tequila
6 slices pickled jalapeno pepper, chopped
1 teaspoon unsweetened cocoa powder
1 teaspoon salt
½ cup frozen fire-roasted corn
1 (15 ounce) can black beans, rinsed and drained

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