Mexican Style Shrimp Cocktail

"Tasty! Probably "Mexican" in style rather than in authenticity, but all the same is delicious. :)"
 
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Ready In:
40mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat.
  • Simmer uncovered until reduced to 2/3 cup.
  • Add shrimp.
  • Cover and simmer 3 minutes; do NOT overcook.
  • Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water.
  • Simmer liquid until reduced to 2 T; cool.
  • Mix reduced liquid, shrimp and remaining ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl.
  • Cover and refrigerate at least 1 hour.
  • Just before serving place 1/4 cup lettuce on each of 6 serving dishes.
  • Divide shrimp mixture among dishes.
  • Garnish with lemon wedges.

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Reviews

  1. We loved this recipe. We made this with another recipe called Azteca Soup from Recipezaar. A very nice flavorful dish to go with soups.
     
  2. This is a mexican shrimp cocktail!!!!! I make this about once a month and add octopus, squid, scallops, crab meat, and its is soooo yummy, I got the recipe from my mother in law who is from Cabo san Licas. She adds other veggies, no carrots, or roasted red peppers, but sometimes celery or diced radishes
     
  3. This is not a bad recipe, however, this is not a mexican shrimp cocktail. It sounds like a tasty shrimp dish though.
     
  4. I made this for a friend and his mother (who is rather fussy to say the least). It went down a treat the mother asked for a copy of this recipe which is saying something. I did omit the jalipnos as she doesnt like hot. Thanks for this a bit hit !
     
  5. Dissapointed mexican shrimp cocktail better rename thats a disgrace it does not contain "CARROTS "BAD IDEA
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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