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
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