Fiesta Shrimp Cocktail #RSC

By Miss Fannie on January 28, 2013

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Ingredients

    1. 1 lb shrimp
    2. 1 avocado
    3. 2 hot peppers
    4. 2 scallions
    5. 1/2 cup corn
    6. 1/4 cup fresh cilantro
    7. 1 tablespoon chives
    8. 6 tablespoons lemon juice
    9. 1 quart tomato juice
    10. 4 lime slices
    11. 2 tablespoons tequila
    12. 2 tablespoons hot sauce
    13. 1 teaspoon hot sauce
    14. 1 teaspoon Worcestershire sauce
    15. 2 tablespoons Hidden Valley Original Ranch Dressing
    16. 1/2 teaspoon cumin seed
    17. 1/4 teaspoon black pepper
    18. water
    19. salt

Directions

  1. Thaw corn. Pan fry the corn in a non-stick skillet until it begins to brown. Seed and thinly slice the peppers. I used jalapeño peppers. Thinly slice the scallions and chop the chives and cilantro. Cool the corn and mix with the peppers, scallions, cilantro, and chives. Chill the corn mixture.
  2. Place the shrimp in a large skillet. Add two tablespoons lemon juice, Worcestershire sauce, and two tablespoons hot sauce. Add two cups of water. Cover and simmer until the shrimp are pink. (about 5 minutes).
  3. Stir the shrimp at least once while they simmer. Drain and cool the shrimp. Refrigerate the shrimp for one hour or until they are chilled.
  4. In a blender combine the tomato juice, tequila, teaspoon of hot sauce, remaining lemon juice, chives, cumin, Hidden Valley Ranch Dressing mix, and black pepper. Chill until ready to serve. Note- I used the Original Hidden Valley Ranch Mix.
  5. Rim four chilled cocktail glasses with salt. Spoon the corn mixture in the bottom of each glass followed by a layer of avocado. Arrange the shrimp around the inner rims of the cocktail glasses. Carefully pour the juice mixture int the center of each glass. Garnish with lime slices.
 
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