Published in March 2022 in ‘In The Loop Magazine
One of my favorite things to make, serve and eat is my Mexican Shrimp Cocktail. This beautiful, bright and healthy dish can be served year round as a lunch main course or dinner appetizer. Traditionally this shrimp cocktail is served with a side of saltine crackers. I like having extra condiments like jalapenos for those who want to add a little more heat and garnish with extra avocado and cilantro to cool things down. Enjoy!
Ingredients:
2 pounds of Cooked shrimp (Peeled & Deveined)
1/4 cup Fresh squeezed lime juice
2-5.5 fluid ounces of Tomato juice
I bottle 8 fluid ounces Clam juice (Bar Harbor is my preferred brand)
1/2 cup Ketchup
1/2 cup Chopped fine red onion
11/2 tablespoon of Crushed garlic
1/2 cup of Fresh cilantro chopped (Extra for garnish)
2 tablespoon of Fresh ground horseradish or store-bought creamy style
1 teaspoon Hot pepper sauce
Fresh ground black pepper, to taste
1 Large tomato, chopped
1 1/2 cups Cucumbers, chopped
1 Large avocado (Optional extra for garnish)
Directions:
Mix all ingredients except for shrimp and avocado in large bowl.
Add shrimp, then gently fold in avocado.
Refrigerate 2 hours before serving.
Serve in large bowl or in individual serving dishes.
Garnish with extra cilantro & avocado.
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