Coctel De Camarones - Mexican Shrimp Cocktail Appetizer

Submitted by Chicagoland Chef du Jour

"From Chef Jeff Smedstad of Elote Cafe, Sedona AZ and The Elote Cafe cookbook. He reveals the secret ingredient in this recipe. I'm not sure which ingredient that is, maybe the catsup? Eh, who cares, this rocks! It's kinda like a gazpacho packed with shrimp. My two favorite things in a schooner! Serve with saltine crackers or crispy tortillas fro dipping & scooping. Enjoy! NOTE: cook = chill time and does NOT include time to cook shrimp. See my recipe for Recipe#288186"

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 12 jumbo mexican white shrimp, peeled, deveined, cooked, chilled
• 2 teaspoons cholula brand hot sauce
• 1⁄4 cup fresh lime juice
• 1 cucumber, peeled, seeded, diced
• 1 tablespoon chinese oyster sauce
• 1 teaspoon vietnamese fish sauce
• 1 tablespoon catsup
• 1 cup orange juice
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 cup fresh tomato, diced
• 1 cup onion, diced
• 3 cups Clamato juice, . i.e. clam tomato juice combination
• 1 avocado, peeled, diced
• 2 tablespoons cilantro leaves, chopped
• 1 lime, cut into wedges

directions

1. Cook the shrimp using recipe Recipe#288186 , chill completely.
2. Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
3. In a bowl mix all the remaining ingredients and pour over shrimp.
4. Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!