Yield 4 Number Of Ingredients 13 Steps:
Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature. Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended. Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours. If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.
Time 40m Yield 6 servings Number Of Ingredients 11 Steps:
Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve. For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container. In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving. Garnish with lime and serve with tostadas, chips, or saltine crackers.
Time 1h45m Yield 4 Number Of Ingredients 14 Steps:
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Time 3h15m Yield 6 Number Of Ingredients 11 Steps:
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. Serve in one large bowl or ladle into individual bowls.
Time 15m Yield 6 servings, 1 cup each Number Of Ingredients 9 Steps:
Combine first 5 ingredients in large bowl. Whisk dressing, tomato cocktail and lime juice until blended. Add to shrimp mixture; mix lightly. Sprinkle with cilantro.
Number Of Ingredients 10 Steps:
Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes. Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper. Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top.
Time 1h30m Yield 20 serving(s) Number Of Ingredients 22 Steps:
Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.
Time 2h15m Yield 8 cups, 4-6 serving(s) Number Of Ingredients 11 Steps:
Place shrimp in a large bowl. Stir in garlic, red onion and cilantro. Mix in Clamato, ketchup, lime juice, minced serrano and horseradish. Season with salt. Cover and refrigerate 2-3 hours. Stir in avocado when ready to serve so it doesn’t get too mushy.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour. Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper. In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes. In another bowl combine cucumber, avocado, shrimp and cilantro. In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it. Garnish with celery stalks and add hot sauce as desired.
Time 1h30m Yield 4 Number Of Ingredients 12 Steps:
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
Time 15m Yield 3 serving(s) Number Of Ingredients 7 Steps:
Put cooked shrimp in a medium glass bowl. Pour lime juice over them. Add all other ingredients and toss everything gently. Serve immediately.
Time 2h15m Yield 6 Number Of Ingredients 13 Steps:
Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.
Time 20m Yield 12 servings (3/4 cup each). Number Of Ingredients 12 Steps:
In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix all ingredients in a large nonreactive container. Chill and serve with limes and Tabasco sauce.
- Do not over-cook the shrimp, as they will become tough! Be careful when steaming the shrimp; you do not want it tough.
