17 October 2010

Mexican Shrimp Cocktail

I've been wanting shrimp cocktail for a couple of weeks now (wouldn't you think I could have ordered one at the beach last week? LOL) and have finally gotten around to making one. I had intended to make my standard cocktail, but the Guy and I started talking about Sante Fe and I went for a south of the border version instead. I didn't have any recipe written down, so I just started looking about to see what all I had on hand.

Checking in my pantry and refrigerator, I started gathering ingredients. (Had a head start as I cooked the shrimp early this morning.)

Chop, chop, chop, chop - onion, bell pepper, celery and cilantro:

Folding in the avocado:

After I mixed this all up and tasted, I thought it needed some minced jalapeño, so I went out to my container garden and picked one. From now on that will go in at the beginning.

And ready to serve - garnished with lime and a jícama stick in a vintage banded ring stemmed sherbet:

Tonight I served this as a starter before our enchiladas, but I think tomorrow night the leftovers will be the main course as a salad. I may also add another half of an avocado as the ones I have are small. This really was a make it up as I went along, but I did measure and then write it all down. We really enjoyed it so this will become a regular in my repertoire. I hope you will enjoy it as well.

Shrimp Cocktail

1 lb cooked shrimp, peeled and deveined
1 clove garlic, minced
½ cup finely chopped red onion
½ cup finely chopped green bell pepper
½ cup finely minced inner stalks of celery and the leaves
minced fresh jalapeño, to taste
2+ Tbsp fresh cilantro, chopped
1 cup tomato juice or V8 juice
2 Tbsp ketchup
juice of 1 lime
½ tsp Tabasco sauce, or to taste
2 Tbsp prepared horseradish, or to taste
salt to taste
1 ripe avocado - peeled, pitted and chopped
jícama sticks, for garnish
smoked paprika, for garnish
lime wedges, for garnish

If the shrimp are large, they can be cut in half or diced (not too tiny) - your preference. I cut mine in thirds. Place the shrimp in a large bowl. Stir in the garlic, onion, bell pepper, celery and 2 Tbsp cilantro. Mix in tomato juice, ketchup, lime juice, Tabasco, and horseradish. Season with salt. Cover and refrigerate several hours to chill and allow flavours to meld. Just before serving gently fold in the avocado. Taste and adjust seasonings, if necessary.

For serving: Dust one end of each jícama stick lightly with the smoked paprika. Ladle the shrimp mixture into stemmed glasses and garnish with lime wedges and jícama sticks. Can also sprinkle with a little more chopped cilantro.

Notes: As an alternative to garnishing with jícama sticks, you could dice up some of the jícama and add it to the shrimp mixture. Or if you can't find jícama in your market, you can substitute a stick of cucumber or celery for garnish.

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A 2 Z said...

Hi Becky,

Thanks for your visit on Pink Saturday. I scrolled down a bit to see your post on Macarons. I love these pastries. They are really hard to find in Montreal and they cost a dollar each! Its crazy. I also saw your Pain Perdu recipe using Challah bread, that's a great idea. We dont have green tomatoes here but they sure sound good. I love the recipe you posted today. Its so healthy and sounds tasty. Thanks for sharing. Namaste!


Cathy said...

Your shrimp cocktail looks fantastic, Becky. I would definitely like a little kick that the jalapeno gives the mixture. This would make a delicious lunch.

Linda said...

Looks delicious Becky!

Hilary said...

This looks like a winner of a recipe for my gang. I think I may make this as a salad for dinner one of these busy nights! Thanks!

Becky said...

Thanks ladies. I appreciate you stopping by. We are definitely having the rest of this tonight as a main dish salad. It's still almost 80°, so I'm thinking we can eat out on the balcony if the Guy gets home in time.

Thibeault's Table said...

Becky, your seafood cocktail looks delicious. I have some local prawns in the freezer that I think are destined for your Mexican Shrimp Cocktail.


Lori (All That Splatters) said...

I lack just 2 of the ingredients: bell pepper and tomato juice. Guess what I'm picking up at the store tomorrow?!

GREAT-looking shrimp cocktail, Becky!

Becky said...

Ann and Lori, thanks! I hope you will enjoy.

Last night I added some more avocado and served the rest of this as a main dish. Some chips on the side and margaritas to drink. We deemed it to be a great meal. :-)

Ces said...

OMG! Becky! I love shrimp and I always wanted to know how to do this. I love avocado. I should make this this evening. I have all the ingredients. Thank you. I love the glass. Is that Fiesta?

CailinMarie said...

thank you for stopping by on Pink Saturday - this looks yummy!

Craig Miyamoto said...

Ohhhh, that's a yummy yum!

Lizzy said...

Oh, that looks spectacular, Becky! You always have the best ideas!

OK, now you've been tagged. Answer these 8 questions in a new post, and tag 7 bloggers with your own questions (I'm having trouble coming up with 7 bloggers I know!!).

My questions:
1. Who taught you to cook?
2. Do you prefer cooking or baking?
3. What is your favorite meal to cook for company?
4. Are there any foods you will not eat?
5. Who is your favorite TV chef?
6. What famous person/people would you love to dine with (dead or alive)?
7. Was your favorite meal ever eaten at a restaurant or someone's home? Tell us about it.
8. What dish are you still trying to master?

Mari @ Once Upon a Plate said...

Oh Becky, you TEMPTRESS you!

I was about ready to curl up with a good book just before bedtime here. But now that plan doesn't seem half as interesting as trying to figure a way to stick a fork through the monitor to taste your Mexican Shrimp Cocktail.

Hmmm, that MIGHT be an expensive mistake... I suppose I'll just have to make up my own batch. ;)

Thank you for sharing your recipe and your beautiful photos as well. xo~m.