Tuesday, April 10, 2012

Mexican Shrimp Cocktail -Coctel de Camarones



Great appetizer for Cinco De Mayo but I love this cocktail in the summertime.  You can add more hot sauce to suite your taste.  We like it spicy.  

INGREDIENTS:
2 pounds cooked shrimp, peeled and
deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1  cups spicy V-8 Juice
1/2 cup clam juice cocktail (clamato)
1/4 cup ketchup
1/4 cup fresh lime juice
2 tablespoons hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and
chopped
DIRECTIONS:

Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. . Fold in avocoado 30 minutes before serving.  garnish with fresh cilantro and lime sliceServe in one large bowl or ladle into individual bowls.

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