Not Your Ordinary Shrimp Cocktail
photo by Muffin Goddess
- Ready In:
- 2hrs 30mins
- Ingredients:
- 6
- Serves:
-
15-20
ingredients
- 2 (8 ounce) bags frozen cooked baby shrimp, thawed
- 1⁄2 medium sweet onion
- 1 bunch fresh cilantro
- 10 cups water
- 36 ounces ketchup
- hot sauce (I use Texas Pete's)
directions
- Rinse shrimp in cold water and drain. Place in large bowl.
- Dice sweet onion and add to same bowl.
- Add water, then ketchup. If using hot sauce add now. Mix all ingredients well.
- Chop cilantro, add to the bowl and mix inches.
- *If you want to add jalapenos, add them in step 2. Seeded for not too much heat or seeds included for full heat.*.
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Reviews
-
I didn't have any baby shrimp on hand, but I did have a few bags of Mexican langostino tails lounging in the freezer, and this was perfect for them! I have to admit, I was a little concerned about making coctel with an entire bottle of ketchup, but my worries were unfounded. I added more than 1lb of seafood to this because I was trying to use up 3 12oz packs of langostinos, but I'm glad I did (this recipe makes a heck of a lot of sauce, and we like coctel that is heavy on the seafood). Per suggestions in the recipe intro, I added two diced jalapenos and one diced avocado to the mix. I also subbed a bottle of Clamato juice for 4 cups of the water. For the hot sauce, I did half Valentina Picante, half Sriracha sauce (I know, Sriracha sauce isn't exactly Mexican, but it's SO GOOD in Mexican coctel! I served this with lime wedges and saltines. I'll definitely be making this again (especially if DH has anything to say about it). Thanks for posting! Made for PAC Spring 09
Tweaks
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I didn't have any baby shrimp on hand, but I did have a few bags of Mexican langostino tails lounging in the freezer, and this was perfect for them! I have to admit, I was a little concerned about making coctel with an entire bottle of ketchup, but my worries were unfounded. I added more than 1lb of seafood to this because I was trying to use up 3 12oz packs of langostinos, but I'm glad I did (this recipe makes a heck of a lot of sauce, and we like coctel that is heavy on the seafood). Per suggestions in the recipe intro, I added two diced jalapenos and one diced avocado to the mix. I also subbed a bottle of Clamato juice for 4 cups of the water. For the hot sauce, I did half Valentina Picante, half Sriracha sauce (I know, Sriracha sauce isn't exactly Mexican, but it's SO GOOD in Mexican coctel! I served this with lime wedges and saltines. I'll definitely be making this again (especially if DH has anything to say about it). Thanks for posting! Made for PAC Spring 09
RECIPE SUBMITTED BY
fishywitch
Lansing, MI
I love to cook! My house is usually full of my kids friends because their moms do not cook from scratch and they cannot believe how good food can taste! I have a DH, two children, a DD (17) and a DS (20), but I usually cook for 10 every night!! Then there is the love of my life, my grandson Damian (2). Wow!! What a gift from above.
My dad had a heart attack when I was nine, so my mom stopped cooking a big meal at night and started cooking a big meal for lunch (dinner). Well, I still had to go to school. Leftovers got really old really fast, so I started cooking. And the rest ~as they say~is history!! I was ecstatic when I stumbled upon Recipezaar, now I am obsessed. <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg">
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