The Best Shrimp Cocktail Recipes
THE OTHER "SHRIMP COCKTAIL"
This recipe has been my all-time favorite since I can remember my mom making it. It comes from Mexico, its origina,l has great flavor that is incomparable, and it give u great energy boost, is low in fat and delicious. Hope u guys like it.
Provided by MARIELA
Categories Mexican
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- First, cook shrimp or seafood, then rinse and refrigerate until nice and cool.
- Then dice all of your veggies (make sure they are nice and cold too). Mix all the veggies together in a large bowl. Add salt and pepper at that time and chile sauce. Cut 2 1/2 of the lemons and limes, add to mixture. Add once all veggies and seasonings are all mixed. Add the shimp and mix and then add the clamato juice cocktail, then cool for an hour.
- Serve in a big ice cream sundae glass or something similar
- Pour mixture into glasses and sprinkle a little bit of cilantro in it and add a lemon or lime wedge for decoration.
- Cut the rest of the lemons and limes into wedges. Put in nice plate in center and crackers as well and enjoy!
- This is delicious guys is a must try if you like seafood and are tired of the same old nasty cocktail sauce and shrimp that is bland. This is a real kicker.
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- Mix together the ketchup, horseradish, tabasco, gin, celery salt, salt and lemon juice. Chill until ready to serve. Stir in parsley right before serving.
- Peel and devein shrimp, leaving tails attached. Place peels into a large pot. Add water, 1 tablespoon of the salt, wine or vermouth, peppercorns, coriander seeds, bay leaves, onion, tarragon and lemon. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes. Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
- Bring stock to a boil, then remove from heat. Add shrimp and cover. Leave for 3 minutes (still off the heat -- the shrimp "poach" in the residual heat and remain amazingly tender).
- Fill a large bowl with ice water and the remaining tablespoon salt. Add shrimp and leave until just opaque, 3 minutes or a shade more if the shrimp are very big. Chill in fridge (I usually wrap in paper towels and put in a gallon zip top bag) until ready to serve.
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