Mexican Shrimp Cocktail, a Nice Twist! Recipe #175377
I am always looking for a new way to serve shrimp, and I found this in our local paper and made some minor changes.
Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico.
by kiwidutch
30 min | 15 min prep
SERVES 6 -8
- 1 bunch cilantro
- 4 medium tomatoes, diced
- 1 bunch green onion, white parts and some tender greens, thinly sliced
- 1 lb medium shrimp, peeled and shells reserved
- 1 (8 ounce) bottle clam juice (standard size found in grocery store)
- 1/4 head iceberg lettuce, thinly sliced (or cabbage)
- 2 tablespoons ketchup
- 2 limes, juice of
- Tabasco sauce, to taste
- Wash cilantro, chop leaves and discard stems.
- Mix with tomatoes and onions and set aside.
- Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate.
- Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.
- Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.)
- Top with shrimp and tomato mixture
- Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it.
- Chill until ready to serve.
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5 stars