Mexican Shrimp Cocktail ( Salad In The Glass )

pada tanggal
Mexican Shrimp Cocktail, otherwise known as Cóctel de Camarónes, doesn’t resemble an American shrimp cocktail at all.  I’ll guess you’ll find this modification manner greater tasty and exciting! Mexican Shrimp Cocktail is sort of like a “salad in a glass,” chock full of crunchy vegetables and shrimp in a spicy, tangy tomato sauce.  


So now, Cinco de Mayo is rolling round and that i’m entering into the Mexican meals mood.  I made your app recipe which requires combining one cup ketchup and one cup PLUS  tablespoons lime juice.  I hate to tell you and the producers of the app this, however that’s a few severe lime juice and acid occurring. i was apprehensive about using ketchup to begin with, but the mixture of the ketchup and the immoderate amount of lime juice is sort of unpalatable.

ingredients

  • 1 medium white onion
  • 6 large cloves garlic, coarsely chopped
  • 2 tablespoons salt, plus more to taste
  • 1 tablespoon freshly ground black pepper
  • 1 pound large shrimp, peeled, deveined and tails removed except for 6 to place on top as part of the garnish
  • 3/4 cup ketchup
  • 3/4 cup clam juice
  • 2 to 3 tablespoons lime juice (or to taste)
  • Mexican hot sauce, to taste
  • 1/2 small jicama, peeled and diced (about 1 cup)
  • 1/2 large English cucumber, diced (about 1 cup)
  • 2 medium avocados, peeled, pitted and chopped
  • 1 cup chopped cilantro, loosely packed
  • lime wedges, for serving
  • cilantro springs, for serving

directions

  1. reduce onion in 1/2.  cube half of and reduce the other half into huge chunks.  place diced onion in a sieve and run under bloodless jogging water; drain.
  2. Fill a saucepan with water.  add onion chunks, garlic cloves, 2 tablespoons salt and black pepper.  convey to a boil.  upload shrimp, turn off warmth and permit sit down 1 minute or until shrimp are crimson and cooked via.  Drain and let shrimp cool.  Discard onion and garlic.
  3. integrate ketchup, clam juice, lime juice and warm sauce.
  4. In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado and cilantro.
  5. Pour dressing over shrimp and vegetable aggregate, toss to coat.  Serve in massive, wide-rimmed glasses with a shrimp (with tail) on pinnacle. Garnish with a lime wedge and cilantro springs.

Komentar

Posting Komentar