Coctel De Camarones - Mexican Shrimp Cocktail Appetizer
From Chef Jeff Smedstad of Elote Cafe, Sedona AZ and The Elote Cafe cookbook. He reveals the secret ingredient in this recipe. I'm not sure which ingredient that is, maybe the catsup? Eh, who cares, this rocks! It's kinda like a gazpacho packed with shrimp. My two favorite things in a schooner! Serve with saltine crackers or crispy tortillas fro dipping & scooping. Enjoy! NOTE: cook = chill time and does NOT include time to cook shrimp. See my recipe for Recipe#288186
Ingredients
4 serv.- jumbo mexican white shrimp↗12
peeled, deveined, cooked, chilled
- cholula brand hot sauce↗2 teaspoons
- fresh lime juice↗1⁄4 cup
- cucumber↗1
peeled, seeded, diced
- chinese oyster sauce↗1 tablespoon
- vietnamese fish sauce↗1 teaspoon
- catsup↗1 tablespoon
- orange juice↗1 cup
- kosher salt↗1 teaspoon
- fresh ground black pepper↗1 teaspoon
- fresh tomato↗1 cup
diced
- onion↗1 cup
diced
- Clamato juice↗3 cups
. i.e. clam tomato juice combination
- avocado↗1
peeled, diced
- cilantro leaves↗2 tablespoons
chopped
- lime, cut into wedges↗1
Step-by-step instructions
- 1
Cook the shrimp using recipe Recipe#288186 , chill completely.
- 2
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
- 3
In a bowl mix all the remaining ingredients and pour over shrimp.
- 4
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App