ISO: ISO T&T Mexican Shrimp Cocktail Recipe- Only thing I can think of that sounds good in this heat (nt)

In Search Of:
This is it! Just fabulous...Mexican Seafood cocktail. T&T...

I've made this so many times....it's so refreshing. And it's the first time I've tasted "Clamato". I always gagged at the thought of clam juice in anything, but wonder of wonders it's delicious and light. I now drink it plain. No fishy taste. That being said, I do add more hot sauce because it's not enough. Be sure to really mince the white onion so you don't bite into chunks. I use big shrimp and cut them up. I think they taste better than baby shrimp. I serve this in sake cups with demi-tasse spoons for appetizers. Or ~ for fun ~ I do "shooters". I purchase tiny plastic cups from the liquor store that they use for wine-tastings. I put the cocktail sauce in each shot glass with one medium shrimp. Place all the shot glasses on a nice platter for party-goers. I hope you try this. I think it's wonderful. And an excellent brand of lump crab if you can't find pasteurized, is "Miller's" brand in the can. Excellent and not really any canny taste.

http://www.epicurious.com/recipes/recipe_views/views/231992

 
Here are two that should fit the bill REC: Fire and Ice Salad and Mango Shrimp Cocktail...

I like this salad without the rice. If you do use the rice, mix it just before you are ready to serve it. I subbed mango and pineapple for the papaya before and liked them both.

* Exported from MasterCook *

FIRE AND ICE SALAD

Recipe By : Karen Levin
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Salads

Amount Measure Ingredient -- Preparation Method

4 cups cooked rice -- chilled
1/2 pound cooked shrimp -- peeled and deveined
2 papaya -- peeled and diced
2/3 cup picante sauce -- hot
4 tablespoons honey
4 tablespoons fresh lime juice
1 1/3 tablespoons olive oil
16 lettuce leaves
1 1/3 tablespoons fresh cilantro

Combine rice, shrimp and papaya in a medium bowl. Combine picante sauce, honey, lime juice and oil in a small bowl and mix well. Pour over rice mixture and toss to coat. Serve immediately or chill for up to 6 hours.
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This one, really isn't a recipe. I mix cooked peeled shrimp with my favorite salsa, add some red onion, celery (both finely chopped), chopped fresh cilantro, and chopped up mango. Chill it so the flavors meld. I serve it either on a plate lined with lettuce leaves or in martini glasses.

 
How about Comida Mexicana (Shrimp Ceviche “Cocktail”) ?

I posted this at the old Gail's.

My Notes:

I was just about to make the Ceviche De Camaron (Shrimp Cocktail) that I printed from Epicurious more than two months ago (Rick Bayless’ recipe) but I just came across THIS recipe that seemed more intriguing . . . MY-OH-MY it was VERY
GOOD!!!

From: Pennsylvania’s Official Wine &
Spirits Quarterly (spring/summer 2004)

COMIDA MEXICANA

Æamarones Coctel (Shrimp Cocktail)
From: Zócalo, Philadelphia
Serves 4

1 lb. small shrimp
1/2 small white onion
3 garlic cloves, peeled
1/2 tsp. salt

Place all ingredients in large pan with 1 qt. water and poach shrimp lightly over medium heat. Remove shrimp and peel when cool enough to handle. Return shells, onion and garlic to cooking water and simmer for 20 minutes. Strain and reserve liquid.

SAUCE:
1 cup ketchup
1 cup cucumber, diced
1/2 cup Roma tomatoes, finely diced
1/2 cup white onion, finely diced
4 T. orange soda
4 T. fresh lime juice
3 T. cilantro leaves, chopped
2 T. Worcestershire sauce
2 T. Buffalo sauce
2 T. Tabasco
2 T. hot salsa (Valentina brand recommended)
1 tsp. salt
1/2 tsp. ground black pepper

Diced avocado, lime wedges and cilantro
sprigs for garnish

Combine all ingredients (except garnish), along with 1/2 cup reserved shrimp stock in large bowl. Stir in shrimp. Cover and chill thoroughly. To serve, spoon in large
serving glass and sprinkle with avocado. Top with lime wedge and cilantro. Accompany with tostadas (crisp fried corn tortillas).

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My notes: I strongly recommend using a 1/2 to 3/4 pound more shrimp since this recipe yielded plenty of delicious sauce! I used 51-60 ct. shrimp (small) and counted them. You’ll also have a good amount of scrumptious leftover shrimp stock for freezing!!

My only substitutions were that I used three large 1/4 inch slices of white onion in the water in lieu of a small white onion, and I used 1.5 T. of dried cilantro in lieu of fresh. I used Del Monte Petite Cut diced tomatoes (drained) and Herdez brand Hot Salsa Casera (made in Mexico)
from Food Source.

You might want to double the recipe. It turned out very crisp, spicy, and downright
EXCELLENT!!!

I hope you enjoy!

Sandy

 
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