Ensenada Shrimp Cocktail Recipes

ENSENADA SHRIMP COCKTAIL

Steps:

• In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat., Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.

ENSENADA SHRIMP COCKTAIL

Steps:

• In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
• Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour.
• Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
• Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.

CHEF JOHN'S SHRIMP COCKTAIL

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

DELICIOUS SHRIMP COCKTAIL

Steps:

• Bring water to a boil, add salt and shrimp (leave tails on). Boil for 3-4 mins or until pink, do not overcook. Strain shrimp out of the water (reserve the water). Shock the shrimp in icy cold water, to stop the cooking process. Remove the tails.
• Run water (the one you boiled the shrimp in) through a strainer to strain the grits.
• Put warm water and entire bottle of ketchup in a glass container, and whisk until well blended. To this sauce add in the onion, tomato, cilantro, lime juice, and hot sauce. Stir. Last but not least add the shrimp.
• Seal the container and allow it to sit in the fridge for 6hrs-overnight. The longer the better. Serve with the avocados and crackers and enjoy!

SHRIMP COCKTAIL

Steps:

• In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.