Mexican Lime Prawn Cocktail Food

MEXICAN SHRIMP COCKTAIL

Steps:

• Bring a medium size pot of water to boil (can add any aromatics as desired: onion, garlic, cilantro, lemon juice, etc). Add the shrimp and cook for 2-3 minutes until the shrimp is pink in color. Remove the shrimp from the water and place in an ice bath or rinse with cold water.
• In a large glass bowl combine the diced cucumber, jalapeno, tomatoes, red onion, and cilantro. Stir together. Add in the shrimp.
• Pour the clamato juice and lime juice over the ingredients in the bowl. Add the salt and pepper. Taste and adjust if needed. Add sugar if desired to cut the acidity. Add hot sauce as desired.

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.

MEXICAN SHRIMP COCKTAIL

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.

MEXICAN-STYLE SHRIMP COCKTAIL

Steps:

• Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
• For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
• In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
• Garnish with lime and serve with tostadas, chips, or saltine crackers.

MEXICAN LIME PRAWN COCKTAIL

Steps:

• 1. Bring 1 quart salted water to a boil; add 2 tablespoons lime juice. Add prawns and bring back to a boil. Turn off the heat, pour off liquid and cover with a lid. Let prawns steam for 10 minutes off the heat. Spread out on a plate to cool completely.
• 2. Toss prawns with remaining 1/2 cup lime juice, cover and refrigerate for 1 hour.
• 3. Remove prawns from lime juice, reserving a few tablespoons. Combine prawns, onions, cilantro, jalapeño, garlic, cumin, olive oil, salt, pepper and reserved lime juice in a bowl. Transfer to martini glasses or glass bowls and serve with tomatoes, avocado slices and tortilla chips.

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.

MEXICAN LIME PRAWN COCKTAIL

Steps:

• Bring 1 quart salted water to a boil; add 2 tablespoons lime juice. Add prawns and bring back to a boil. Turn off the heat, pour off liquid and cover with a lid. Let prawns steam for 10 minutes off the heat. Spread out on a plate to cool completely.
• Toss prawns with remaining 1/2 cup lime juice, cover and refrigerate for 1 hour.
• Remove prawns from lime juice, reserving a few tablespoons. Combine prawns, onions, cilantro, jalapeño, garlic, cumin, olive oil, salt, pepper and reserved lime juice in a bowl. Transfer to martini glasses or glass bowls and serve with tomatoes, avocado slices and tortilla chips.

MEXICAN SHRIMP COCKTAIL

Steps:

• Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes.
• Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper.
• Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top.

MEXICAN SHRIMP COCKTAIL

Steps:

• Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour.
• Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper.
• In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes.
• In another bowl combine cucumber, avocado, shrimp and cilantro.
• In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it.
• Garnish with celery stalks and add hot sauce as desired.