Cinco De Mayo Shrimp Cocktail Recipes
MEXICAN-STYLE SHRIMP COCKTAIL
You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 4
Number Of Ingredients 13
Steps:
- Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
- Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
- Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
- If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 22.8 g, Cholesterol 174.4 mg, Fat 11.7 g, Fiber 7.6 g, Protein 22.2 g, SaturatedFat 1.8 g, Sodium 690 mg, Sugar 11 g
CINCO DE MAYO SHRIMP COCKTAIL
Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive. I found this in Southern Living, May 2005.
Provided by Hey Jude
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Cover and chill sauce for up to a week.
- Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours.
- Peel shrimp, leaving tails on; devein, if desired.
- Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices. Serve with lime-flavored tortilla chips.
Nutrition Facts : Calories 123.6, Fat 6.6, SaturatedFat 1, Cholesterol 53.2, Sodium 257.3, Carbohydrate 9.2, Fiber 3.5, Sugar 3.4, Protein 8.5
SHRIMP COCKTAIL WITH WHISKEY MAYONNAISE
This is really a basic shrimp cocktail recipe with whiskey added to perk it up. Some people use sherry instead, or if you prefer, add no alcohol at all, just a dash of worcestershire sauce.
Provided by English_Rose
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the mayonnaise, ketchup, whiskey and yogurt into a bowl and whisk well together. Season to taste.
- Plae the salad leaves on individual plates or in one serving bowl.
- Pile the shrimp in the centre and drizzle with the dressing.
- Garnish with basil.
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