AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 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
MARINATED GRILLED SHRIMP COCKTAIL
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 4h23m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.
- In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
- Preheat grill or broiler.
- When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
- Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
- Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.
- 2 cloves garlic
- Coarse salt
- 1 cup prepared mayonnaise
- 2 lemons, zested
- 1 lemon, juiced
- Freshly ground black pepper
- Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
- In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.
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.
MEXICAN MARINATED SHRIMP COCKTAIL
Steps:
- Combine the first 5 ingredients in a large pastic container (with a tight fitting lid). Stir until well blended. Secure lid on top. Refrigerate for 3-4 hours, stirring occassionally. In sherbert glasses, sprinkle frisse on bottom. With slotted spoon, dish shrimp and tomato mixture into glasses. Top with a few sprigs of frisse and tortilla strips, if desired.
MARINATED COCKTAIL SHRIMP
I keep a couple of bags of pre-cooked cocktail shrimp in the freezer for impromptu gatherings, and here's the method I've come up with to make them into a quick, more flavorful appetizer. Great year round, but I often end up taking it to summer potlucks and picnics. Since folks have asked me for the recipe, I figured I should probably write it up and finally share it here, too. :)
Provided by Julesong
Categories Lunch/Snacks
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
- Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
- To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
- (You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
- Serve with your favorite cocktail sauce for dipping.
- Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.
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