Mexican San Juan De Ulua Shrimp Or Oyster Cocktail Food

BAJA GARLIC SHRIMP

Baja Garlic Shrimp image

Provided by Marcela Valladolid

Time 18m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 pound medium shrimp, peeled and deveined, tail on
Salt and freshly ground black pepper
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley leaves
Serving suggestion: cooked white rice

Steps:

Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories Appetizers and Snacks Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

Ingredients

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

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.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

MEXICAN SAN JUAN DE ULUA SHRIMP OR OYSTER COCKTAIL

Mexican San Juan De Ulua Shrimp or Oyster Cocktail image

(Coctel de Camorones u Ostiones, San Juan de Ulua)The author says, "In an effort to get a good mix, I sat at my favorite maestro's booth by the old fort of San Juan de Ulua in Vera Cruz. I did a surreptitious time motion study of his sauce blending, and at the end of the two hours I had eaten four cocktails and had heisted the secret formula."

Provided by Olha7397

Categories Mexican

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

8 shrimp, cooked and shelled or 8 oysters, raw
1/2 teaspoon lime juice
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1/2 teaspoon finely chopped onion
2 drops Tabasco sauce
2 tablespoons dry white wine
1/2 cup catsup (Some chefs use tomato juice, others use both)
3 tablespoons shrimp juice (for the shrimp cocktail only)
sliced lime

Steps:

Put the shrimp or oysters in a tall glass, Mix the 7 ingredients, cover with the sauce and serve salt and pepper with heaps of sliced lime. This is one portion.
George Celsius Booth The Food and Drink Of Mexico.

Nutrition Facts : Calories 317.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 343.2, Sodium 1765.3, Carbohydrate 31.8, Fiber 0.4, Sugar 28, Protein 39

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