Mexican Shrimp Cocktail is a sound and delectable dish with chilled shrimp in pureed tomatoes with cucumber, avocado and cilantro. Serve cold with tortilla chips for a merry hors d’oeuvre or a fast weeknight dinner.
While we were there my cousin’s companion, Danielle, made this brilliant shrimp mixed drink as a pre-supper hors d’oeuvre one night and everybody cherished it! I found the first Coctel de Camarones recipe that seemed to be comparative, so I involved it as an aide and made the rendition I am sharing today!
° 1 medium white onion
° 6 large garlic cloves, coarsely chopped
° 2 tablespoons salt, plus more to taste
° 1 tablespoon freshly ground black pepper
° 1 pound large shrimp (16-20 pieces), peeled, finned, tails removed, except for 6, top with garnish
° Half a cup of ketchup
° A glass of grapefruit juice
° 2 to 3 tablespoons lemon juice (to taste)
° Mexican hot sauce to taste
° small jicama, peeled and cubed (about 1 cup)
° large English cucumber, diced (about 1 cup)
° 2 medium avocados, peeled, diced and diced
° 1 cup loosely packed cilantro
° lime wedges for serving
° coriander sprigs for serving
° Get ingredients powered by dandelion
Cutting onion in semi. Cutting in semi and slicing other half To enormous pieces. Placing slashed onion in a colander and put it under cool running water.
Fill the pot with water. Add onion cuts, garlic cloves, 2 tablespoons salt and dark pepper. Allow it to bubble. Add shrimp, switch off intensity and stew for 1 moment or until shrimp are pink and cooked through. Channel and let the shrimp cool. Dispose of the onions and garlic.Mix ketchup/shellfish juice/lemon juice, additionally hot sauce.
In other bowl, join cooled shrimp, slashed onion, jicama, cucumber, avocado, and cilantro.
Project sauce on vegetable and shrimp mix and mix.
Served in enormous cups with shrimp on top. Decorated with lime and coriander springs.