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.
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
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
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
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