Mexican Shrimp Cocktail
Ingredients
Mexican Shrimp Cocktail Mix, drained 30 oz
Shrimp Broth 24 fl oz
Tomatoes, diced ¼" 12 tablespoons
Cucumbers, peeled, diced ¼" 12 tablespoons
Red Onions, diced ¼" 6 tablespoons
Cilantro, chopped 2 tablespoons
Avocado, ¼" slice 6 slices
Cilantro Sprig 6 sprigs
U-15 Shrimp 6 each
Lime Halves 6 each
Cholula Sauce to taste
Blue Corn Tostaditas or Chips 24 each
Red Corn Tostaditas or Chips 24 each
Yellow Corn Tostaditas or Chips 24 each
Directions
Divide Mexican Shrimp Cocktail Mix between 6 shrimp cocktail glasses.
To each shrimp cocktail add 2 tablespoons tomatoes, 2 tablespoons cucumbers, 1 tablespoon red onion, 1 teaspoon chopped cilantro,1 avocado slice & 4 fl oz shrimp broth.
Add cholula sauce – ½ teaspoon = mild; 1 teaspoon = hot.
Squeeze juice of ½ lime over each shrimp cocktail.
Top each shrimp cocktail with a cilantro sprig and 1 U-15 shrimp.
Mexican Shrimp Cocktail Mix
Ingredients
Water 16 fl oz
Garlic Puree 1 teaspoon
Salt 1 teaspoon
White Pepper 1 pinch
Celery, diced ¼" 1 oz
Red Onions, diced ¼" 1 oz
Carrots, peeled, diced ¼" 1 oz
U-15 Shrimp, shell-on 1 ½ lb
Directions
Place all ingredients except shrimp in sauce pan and bring to a boil.
Add shrimp, return to a boil, cook 2-3 minutes & remove from heat.
Strain broth into separate container and reserve for use in Shrimp Broth.
Peel 6 shrimp, leaving the tail on for use as garnish on the shrimp cocktails.
Peel remaining shrimp, remove tails, cut each into 5 pieces and place in refrigerator until ready to assemble shrimp cocktails.
Shrimp Broth
Bloody Mary Mix 2 fl oz
Ketchup 2 fl oz
Worcestershire Sauce ½ teaspoon
Shrimp Broth from above
Chipotle Puree * 1½ teaspoons
Place ingredients in mixing bowl & mix well to ensure complete incorporation of products.
* Available in Latin American markets & some grocery stores.
Copyright © 2008, WXIN
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