Mexican Marinated Shrimp Cocktail Food

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.

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:

• 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.

MARINATED GRILLED SHRIMP COCKTAIL

Steps:

• Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.
• In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
• Preheat grill or broiler.
• When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
• Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
• Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.
• 2 cloves garlic
• Coarse salt
• 1 cup prepared mayonnaise
• 2 lemons, zested
• 1 lemon, juiced
• Freshly ground black pepper
• Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
• In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.

MEXICAN MARINATED SHRIMP COCKTAIL

Steps:

• Combine the first 5 ingredients in a large pastic container (with a tight fitting lid). Stir until well blended. Secure lid on top. Refrigerate for 3-4 hours, stirring occassionally. In sherbert glasses, sprinkle frisse on bottom. With slotted spoon, dish shrimp and tomato mixture into glasses. Top with a few sprigs of frisse and tortilla strips, if desired.

MARINATED COCKTAIL SHRIMP

Steps:

• Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
• Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
• To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
• (You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
• Serve with your favorite cocktail sauce for dipping.
• Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.

SPICY MEXICAN SHRIMP COCKTAIL

Steps:

• Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
• Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

ZESTY MARINATED SHRIMP

Steps:

• Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

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 SHRIMP COCKTAIL, A NICE TWIST!

Steps:

• Wash cilantro, chop leaves and discard stems.
• Mix with tomatoes and onions and set aside.
• Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate.
• Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.
• Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.)
• Top with shrimp and tomato mixture
• Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it.
• Chill until ready to serve.

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.

SHRIMP COCKTAIL-MEXICAN STYLE

Steps:

• Place shrimp in a large bowl.
• Stir in garlic, red onion and cilantro.
• Mix in Clamato, ketchup, lime juice, minced serrano and horseradish.
• Season with salt.
• Cover and refrigerate 2-3 hours.
• Stir in avocado when ready to serve so it doesn't get too mushy.