Celebrating Spring Fever with Mexican Shrimp Cocktail

Standard

Here in Texas our winter has been non-existent

We have had a couple of cold days and even had some flurries one night but based on last years winter – it was disappointing to say the least….at least to my 4 1/2 year old!

The last couple of days have been in the upper 70’s and low 80’s – we are supposed to have another cold snap next week so this week I have Spring Fever BIG TIME!!

Yesterday, I wanted to make something that was completely sit on the patio drinking margaritas worthy

I think this definitely fits that description:  Mexican Shrimp Cocktail

This is zesty and creamy and saucy and citrus-y and cilantro-y…..it’s the best twist on shrimp cocktail!

I wasn’t on top of my game yesterday and I didn’t take my normal step-by-step photos so I hope you’ll forgive me.

There are 3 steps to creating this beauty…..let’s get to it

First you want to create the Pico de Gallo

Pico de Gallo

4-5 small tomatoes , seeded and chopped (I used some heirlooms and the colors are beautiful)

1 small yellow pepper, seeded, chopped (orange or red peppers will also work)

1 small sweet or red onion, chopped

1/2 jalapeno, ribbed, seeded & chopped (if you want the heat- leave the ribs & seeds in)

1/2 cup cilantro, chopped

2 cloves garlic, minced

zest of lime

juice of 1 lime

1/2 tsp cumin

1 tsp salt

1/2 tsp pepper

Mix everything together in a big bowl and let it marinate while you make the rest

The next component is the sauce…a zesty cocktail sauce

Zesty Cocktail Sauce

3 tablespoons Heinz Chili Sauce

2 tablespoons ketchup

1 tablespoon prepared horseradish

couple shakes of Worcestershire

couple shakes of Tabasco

1 lemon, juiced

1/4 tsp pepper

Mix everything in a small bowl and let the flavors come together while you assemble the rest

The last step is assembling the cocktail itself

The last 2 ingredients that you will need to grab are Shrimp & Avocados:

Mexican Shrimp Cocktail

serves 2

16 large 31/40 cooked, frozen shrimp – thawed & halved (I thaw by running under water in my sink and then chill in the fridge while making other components)

1/2 – Avocado, cubed

zesty cocktail sauce (recipe above)

pico de gallo (recipe above)

Mix the shrimp, pico de gallo & cocktail sauce together so they are fully incorporated.  Then gently fold in the avocado.  Best presented in a sundae or martini glass with some pico de gallo on top and a wedge of lime to garnish.  Let sit in the fridge for at least 30 minutes to let all the glorious flavors do their magic!

Please enjoy this on a patio with your sunglasses on while drinking a fabulous margarita….you will feel like you are in Cabo!  Unless its snowing where you are…..then you will have to close your eyes and click your heels

Enjoy!

 

 

 

Advertisements

One response »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s