Shrimp Vuelve A La Vida Latin Shrimp Cocktail Recipes

SHRIMP VUELVE A LA VIDA - LATIN SHRIMP COCKTAIL

Steps:

• For the SHRIMP:.
• Add seasoning to a pot of boiling water, this will foam up. Use only enough water to cover the shrimp, you will have to estimate here. You do not want to use way more water than necessary.
• Add shrimp and cook until they just turn pink 30-45 seconds. *This will likely take a bit longer depending on the size of your shrimp. It is important not to overcook the shrimp at this point. This is the timing the chef recommends but I boil longer and cool differently than she suggests, see next step for clarification.
• Transfer shrimp from water to a cookie sheet or flat plate and immediately place them in the refrigerator to completely cool. They will continue to cook a bit using this method because it is a slower cool down time. NOTE: I prefer to cook to desired doneness, DO NOT RINSE, scoop out of the hot water and put into a ziplock bag and submerge bag into a ice water bath to stop the cooking.
• Peel and devein shrimp.
• For the SAUCE:.
• In a small sauce pan over medium heat, heat the oil.
• Add garlic, stir 1 minute.
• Add orange zest, stirring and orange juice. Heat through.
• Empty saucepan's content into a blender.
• Add all other sauce ingredients and purée until vey smooth.
• Season with salt & pepper.
• To Serve: Mix the cooked shrimp with half the sauce. Place shrimp in a glass, spoon more sauce over, then top with a little onion, avocado, popcorn and cilantro leaves.

SHRIMP COCKTAIL

Steps:

• For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors.
• Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes.
• For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.

MEXICAN SEAFOOD COCKTAIL

Steps:

• Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired). Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes. Let cool to room temperature; do not peel. Chop tomatoes in quarters and place in jar of a blender. Cut stems off chiles, then cut them lengthwise. Remove seeds if desired. Add chiles to blender jar, along with 1/2 teaspoon salt, the pimentón and 1 cup water. Blend to a rough purée, then pour into a bowl and let cool. You should have about 3 cups.
• Put the clams and 1 cup water in a wide skillet with lid. Set pan over high heat and bring to a boil. Cover and let cook until all clams have opened, about 5 minutes. Transfer clams and cooking juices to a large bowl and let cool. Repeat process with mussels, adding another 1 cup water to pan. Transfer to another bowl (separate from clams).
• Put shrimp in the wide skillet and cover with well-salted water. Place pan over high heat and bring to a simmer, then cook 1 minute. Remove shrimp with slotted spoon and let cool. Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds. Drain squid and let cool.
• Pluck clams and mussels from their shells, reserving clam juice. Peel and devein shrimp and cut in half lengthwise.
• Thin tomato sauce with 1/2 cup clam juice. (Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.) Add lime juice and adjust seasoning. Ladle a little sauce into 4 wide glasses or bowls. Add clams, mussels, shrimp, squid and crab meat to each glass. Add chopped onion and scallion to each glass, then top with remaining sauce. Gently stir with a teaspoon to distribute ingredients. Chill well. Just before serving, garnish with sliced serrano chile and cilantro. Serve with lime wedges.

MEXICAN SHRIMP COCKTAIL

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.