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Mexican Shrimp Cocktail - Yum

Posted on September 14 2016

Love me some shrimp.  Shrimp Cocktail is hard to mess up and when it's good it's hard to beat.  Try this recipe on and let us know what you think.

 

Ingredients - 

1 medium white onion

6 large cloves garlic, coarsely chopped

2 tablespoons salt, plus more to taste

1 tablespoon freshly ground black pepper

1 pound large shrimp, peeled, deveined and tails removed except for 6 to go on top

3/4 cup ketchup

3/4 cup clam juice

2 to 3 tablespoons lime juice (or as needed)

Mexican hot sauce, to taste

1/2 small jicama, peeled and diced (about 1 cup)

1/2 large English cucumber, diced (about 1 cup)

2 medium avocados, peeled, pitted and chopped

1 cup chopped cilantro, loosely packed

lime wedges, for serving

cilantro springs, for serving

 

Cut onion in half. Dice half and cut the other half into large chunks. Place diced onion in a sieve and run under cold running water; drain.

Fill a saucepan with water. Add onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and let shrimp cool. Discard onion and garlic.

Combine ketchup, clam juice, lime juice and hot sauce.

In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado and cilantro.

Pour dressing over shrimp and vegetable combination, toss to coat.

Serve in large, wide-rimmed glasses with a "tailed' shrimp on top. Garnish with a lime wedge and cilantro springs.

 

Notes

MAKE AHEAD: Cook shrimp, cool and refrigerate. Dice cucumber, jicama and onion and combine in a bowl and refrigerate. Combine sauce ingredients and refrigerate. When ready to serve, dice avocado, combine with remaining ingredients, portion into serving glasses, garnish and serve.

Credit for this recipe goes to Carol at From a Chef's Kitchen

 

thank you to Carol at From A Chefs Kitchen

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