This was so yummy! "Cooking shrimp in the shell maximizes its flavor. This stock is quite spicy, and the shrimp should be cooked at least 2 hours ahead and left in the liquid. and cut back the horseradish & hot sauce to taste. Remove with a slotted spoon to a bowl of cool water. Serve in one large bowl or ladle into individual bowls. I prepare a cocktail like one Craig Claiborne used to make with clam juice and vodka, substituting the spicy broth for the clam juice. I m giving it 5 stars for my version. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Your daily values may be higher or lower depending on your calorie needs. "The spicy shrimp stock is also delicious and should be drunk while eating the shrimp. 1/4 cup red wine vinegar Next try I forgot to list the tomato/clam juice cocktail on my shopping list so I substituted "Mrs. T's Bloody Mary Mix" (which I drink by the gallon!) Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving. I substituted one Serrano pepper for the Habanero and added one jalapeño as well. Serve the shrimp with the sauce for dipping and the cocktails (see headnote), if desired. 226 calories; protein 26.4g 53% DV; carbohydrates 16.1g 5% DV; fat 6.3g 10% DV; cholesterol 230.4mg 77% DV; sodium 662.3mg 27% DV. Season mixture with salt. You saved Spicy Mexican Shrimp Cocktail to your. Before I knew much about food or dining out, I knew that if they brought First time I tried this I followed recipe to a "T" as usual. Nice presentation I thought. 1 ½ tablespoons Worcestershire sauce 2 to 3 teaspoons hot sauce ½ teaspoon salt ½ teaspoon pepper --Jacques Pépin, Ingredients: 1 pound large shrimp (16–20 count) in the shell, Cocktail Sauce Add comma separated list of ingredients to exclude from recipe. Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Will definitely make this again. In hindsight I would add 3 avocados next time as I found towards the end I barely had enough of avocados and cilantro to finish the 8 I made. For each cocktail, pour 2 tablespoons vodka into a small glass and top with 1/3 cup of the cold stock. I think I liked them both just exactly so at least this substitution will work if you need it. Set the shrimp aside, uncovered, in the cooking stock to cool to room temperature. Bring all the ingredients except the shrimp to a boil in a medium saucepan and boil gently for about 5 minutes. 2 pounds cooked shrimp, peeled and deveined, 1 ripe avocado - peeled, pitted, and chopped. Used by permission of Houghton Mifflin Harcourt Publishing Company. Oh & I served it to my kids in Margarita glasses with a small spoon! Shrimp You can enjoy the shrimp as is, but I usually serve it with this piquant cocktail sauce, which includes the unusual addition of julienned radishes. All rights reserved. https://www.aspicyperspective.com/mexican-shrimp-cocktail-recipe 2/3 cup chopped onion Shrimp cocktail sauce is one of those amazing sauces that just perfect. It had such fabulous flavor! 1 teaspoon dried oregano, preferably Greek or Mexican Congrats! I added two avocados and 1/2 a cup cilantro to add in. 1/2 teaspoon hot pepper flakes this link is to an external site that may or may not meet accessibility guidelines. I don’t know who first thought of this sauce and created, but I want to say a big THANK YOU! Amount is based on available nutrient data. When the shrimp are cool enough to handle, peel and devein them. Now remove them from the skewers and serve them with the spicy sriracha cocktail sauce. Cocktail Sauce is a delicious spicy ketchup based sauce that is traditionally served with shrimp cocktail. 3 tablespoons ketchup I loved how all the flavours melded together so well. Allrecipes is part of the Meredith Food Group. 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.