Cocktail De Camarones Food

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

COCKTAIL DE CAMARONES

Steps:

• After you chop the tomatoes, onions and cilantro mix together in a bowl, add the diced jalapeno pepper.
• Add about 1-1/2 cups of tomato juice (V-8 is what I like to use).
• Then add about 2 tablespoons or more to taste of lime juice (lemon juice will do if you don't have lime and fresh is always better) Add garlic salt to taste do the same to the salt and pepper.
• Add the shrimp and avocado.
• Do a taste test to see if you may need to add one or more of the above ingredients.
• Cover and refrigerate about an hour or until ready to serve.
• Serve with crackers.

COCTEL DE CAMARON (MEXICAN SHRIMP COCKTAIL)

Steps:

• * are optional items.
• Mix all items together in a glass bowl or other non-reactive container.
• Chill for 2 hours.
• Serve in glass with lime wedges.

COCTEL DE CAMARONES (LA COSTA STYLE MEXICAN SHRIMP COCKTAIL)

Steps:

• Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler.
• Line a rimmed baking sheet with aluminum foil.
• Place the tomato halves on it, cut side down. Broil until the tomatoes are softened and slightly charred (10-12 minutes). Allow to cool to room temperature.
• Combine 4 quarts water, 1/4 cup lime juice and 2 tablespoons salt in a large saucepan and bring to a boil over high heat.
• Add the shrimp and cook until they are fully cooked (about 3 minutes) . They should be bright pink-orange, curled and firm but not hard.
• Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover and refrigerate until cold.
• Combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
• When ready to serve, pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro and jalapeno. Stir gently to mix.
• Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.