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SKU
7102-b-1-1-1

7102 Slow Burn Mexican Shrimp Cocktail

7102 Slow Burn Mexican Shrimp Cocktail

7102 Slow Burn Mexican Shrimp Cocktail

Serves 8 as an appetizer

2 lbs. peeled and deveined shrimp

½ tsp. baking soda

1 small white onion, cut into ¼-in. dice (about 1 cup)

¼ cup plus 1 tsp. Slow Burn seasoning (7102)

1 ¾ cup Clamato

1/3 cup ketchup

1/3 cup crushed fire roasted tomatoes

¼ cup lime juice

¼ cup chopped cilantro leaves

1 Tbs. hot sauce

½ hothouse cucumber, peeled and cut into ¼-in. dice (about 1 cup)

2 small avocados, peeled and pit removed, cut into ½-in. dice (about 1 cup)

  1. Toss shrimp with baking soda in mixing bowl and refrigerate 30 minutes.  Place diced onion in small bowl and cover with cold water.  Let sit 30 minutes.  Drain onion and rinse.  Set aside.

  2. Prepare ice bath.  Place shrimp in medium pot and fill with cold water to cover by 1 inch.  Add ¼ cup Slow Burn seasoning to pot and place over medium-high heat stirring occasionally.  Measure water temperature with an instant-read thermometer and remove pot from heat when the temperature reaches 170F.  Pour shrimp mixture into a colander in the sink and transfer drained shrimp to ice bath.  When shrimp are chilled, transfer shrimp to a paper towel lined sheet pan and blot dry.

  3. Stir together Clamato, ketchup, fire roasted tomatoes, lime juice, cilantro, hot sauce, and the remaining Slow Burn seasoning in a large mixing bowl.  Stir in shrimp, onion, and cucumber and gently fold in avocado.  Serve with saltine crackers or tortilla chips.


Recipe prep time:  20 minutes

Recipe cook time:  20 minutes

Recipe total time:  40 minutes, plus chilling and soaking onion time

Recipe yield:  8 appetizer servings

Recipe level: moderate

Recipe credits:  Fiona Kennedy

More Information
SKU 7102-b-1-1-1
Ingredients

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Tips Notes

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 Hour
Yield 6 Servings
Level Easy
Credits Chef Fiona Kennedy
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