Mexican Seafood Cocktail Ingredients (I doubled this)

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Mexican Seafood Cocktail


Ingredients (I doubled this)


  • ¼ cup lime juice (more if you are cooking the shrimp yourself)

  • ½ lb unpeeled smallish shrimp (I use cooked and peeled)

  • 1/4 lb fresh lump crabmeat

  • 1/2 medium white onion, finely chopped

  • 1/3 cup chopped fresh cilantro, plus several sprigs for garnish

  • 1/4 cup ketchup (I used Heinz chili sauce)

  • 1 ½ cup clamato juice or 1 cup tomato juice and ½ cup bottled clam juice (I don’t think I used nearly as much of this concoction as called for – make sure the mixture isn’t too runny)

  • 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)

  • About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)

  • 1 cup diced peeled cucumber or jícama (or 1/2 cup of each)

  • 1 small ripe avocado, peeled, pitted and cubed

  • Salt

  • Several lime slices for garnish

  • Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

Preparation

1. If you choose to cook the shrimp yourself:

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.


2. The flavorings.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup/juice, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.

3. Serving the cocktail.
Spoon the cocktain into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.

Working Ahead:

This is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.

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