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
MEXICAN SEAFOOD COCKTAIL
Categories Salad Shellfish Tomato Vegetable Appetizer No-Cook Quick & Easy Cinco de Mayo Seafood Crab Avocado Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 first-course or light main-course servings
Number Of Ingredients 11
Steps:
- Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.
CLAM JUICE TOMATO COCKTAIL
Categories Non-Alcoholic Tomato Brunch Cocktail Party Clam House & Garden Drink Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 1.
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a cocktail shaker and shake vigorously. Strain into a tumbler or goblet.
CLAM BROTH
Making clam broth is as easy as steaming clams in water. This recipe will yield one quart of broth.
Provided by Craig Fear
Categories Broth
Number Of Ingredients 2
Steps:
- Clean clam shells of any grit by rinsing and scrubbing in cold, running water. Wild-caught quahogs may need a little further cleaning. If there's a lot of dirt on the shells, soak them in cold water for 5-10 minutes then rinse and scrub them thoroughly with a sturdy brush.
- Bring the 3 cups of water to a boil in a large, wide stockpot.
- Add clams and cover pot. Boil for five to ten minutes, or until the shells open. The shells will open at different times. Remove the clams with tongs as they open and set aside to prevent the meats from overcooking.
- Let the broth sit for about 10 minutes to allow any grit or pieces of shell to settle to the bottom.
- While the broth sits, remove the meats from their shells and refrigerate if not using them right away. You'll get about 2 cups or 1 pound of clam meats.
- Slowly strain the broth through a fine mesh colander but don't pour off the last few ounces which contains the grit.
- Chill whatever you won't be immediately using. Store in the fridge for up to 3 days or in the freezer for up to 3 months.
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- Fish Stock. Fish stock is an excellent clam juice alternative as it brings a seafood flavor to your dish that isn’t overpowering. The store-bought packs of readymade stock or bouillon cubes dissolved into water work fine.
- Chicken Stock. Seafood allergy sufferers are best to use chicken stock as a clam juice substitute. While the flavor won’t be the same, it will still be suitable for adding to food like salmon chowder, bisques, and sauces.
- Vegetable Stock. For those on a meat-free diet, vegetable stock is your best option as a clam juice alternative. As with the other stocks on this list you can easily buy a pre-made product from the grocery store.
- Dashi. Dashi is a Japanese stock that adds intense umami flavor to the food it combines with. It makes an excellent poaching liquid for fish cooked à la nage.
- Oyster liquor. Oyster liquor is a natural juice that can be found in raw oysters – it keeps fresh oysters alive when they are out of water. Instead of discarding this flavor-packed liquid, use it in place of clam juice to flavor savory recipes including miso soup and pasta alle vongole.
- Make your own. If you have time, you are best to make clam juice at home to create more authentic tasting dishes. Add 2 pounds of clams to a steamer with an inch of water in the bottom.
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- Change up your cocktail game. This weekend, give your standard Bloody Mary a bright and briny twist with a dash of clam juice. It even works in martinis.
- Pump up your stir-fry. Just as you’d use fish sauce to add some savory funk to a stir-fry sauce, try a splash of briny, less pungent clam juice to liven up your next recipe.
- Highlight seafood flavor in pastas, soups, and risottos. While this works especially well in risotto recipes containing seafood, clam juice can be used in any type of seafood-based pasta, rice, or soup dish to elevate flavors and bring a bright, fresh element to the meal.
- Deglaze your pan with a hint of the ocean. Clam juice also makes a good non-alcoholic substitute when it comes to deglazing a pan during cooking. Along with some extra moisture, it brings depth of flavor to your dish.
- Boost your bolognese or marinara sauce. This may seem like an unlikely pairing, but clam juice makes for a richer sauce with a deeper flavor. The brininess of the juice complements and balances the acidity of the tomatoes.
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