ORIGINAL MEXICAN SHRIMP COCKTAIL
Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!
Provided by JeffnJamie
Categories Appetizers and Snacks Seafood Shrimp
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
Nutrition Facts : Calories 333 calories, Carbohydrate 28.7 g, Cholesterol 172.6 mg, Fat 16 g, Fiber 9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 934.9 mg, Sugar 13.2 g
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
SUMMER MEXICAN SHRIMP COCKTAIL SERVED IN A LARGE GLASS
A true delight served in a large glass, similar to what you might get at a great Mexican restaurant off the beaten path. Quality ingredients are the key. Costco has a shrimp marinated with cilantro that make this recipe super EASY. This is super for a party you can put all the ingredients in and hand them out. (to serve immediately you should use pre marinated shrimp)
Provided by Ronbiz
Categories Beverages
Time 15m
Yield 4 16 oz. Mugs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Take 4 Pint size beer glasses or mugs.
- Load each with Shrimp to cover just under 1/2 the mug.
- Add catchup to each.
- add 1/2 avocado to each cup.
- add 1/4 of the onion, cilantro, cucumber,.
- Squeeze the juice of a half of each lime into each glass.
- I like to cut a little bit of the lime pulp to put in each.
- shake of salt and pepper into each glass.
- add some OJ to each glass to get them to about 1/2 inch from the top. Gently stir until mixed.
- Take remaining lime and quarter to put on the top of each glass.
- BEST option refrigerate for 1 hour and serve. (note to spice up add one shake of tobasco to each.).
Nutrition Facts : Calories 389.8, Fat 17, SaturatedFat 2.4, Cholesterol 214.9, Sodium 1312.7, Carbohydrate 37.8, Fiber 9.4, Sugar 18.4, Protein 27.6
MEXICAN SHRIMP COCKTAIL
Make and share this Mexican Shrimp Cocktail recipe from Food.com.
Provided by quotFoodThe Way To
Categories Mexican
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour.
- Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper.
- In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes.
- In another bowl combine cucumber, avocado, shrimp and cilantro.
- In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it.
- Garnish with celery stalks and add hot sauce as desired.
Nutrition Facts : Calories 256.1, Fat 11.2, SaturatedFat 1.7, Cholesterol 172.8, Sodium 201.5, Carbohydrate 15.2, Fiber 5.9, Sugar 5.8, Protein 25.9
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.
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