Cinco De Mayo Shrimp Cocktail |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive. I found this in Southern Living, May 2005. Ingredients:
4 plum tomatoes, coarsely chopped |
1/2 red onion, sliced |
1/4 cup fresh cilantro, chopped |
1 jalapeno pepper, seeded |
2 garlic cloves |
1/4 cup fresh lime juice |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon chili powder |
1/4 teaspoon pepper |
6 cups water |
30 large fresh shrimp, unpeeled |
1 large avocado, diced |
lime slice, to garnish |
lime-flavored tortilla chips |
Directions:
1. Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Cover and chill sauce for up to a week.
2. Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill up to 24 hours.
3. Peel shrimp, leaving tails on; devein, if desired.
4. Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls. Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices. Serve with lime-flavored tortilla chips.
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