Spicy Mexican Shrimp Cocktail Food

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.

IRON CHEF SPICY SHRIMP COCKTAIL

Steps:

• For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
• For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
• Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
• Serve the shrimp with the cocktail sauce and lemon wedges.

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.