THE EASIEST MEXICAN SHRIMP COCKTAIL
1 medium white onion
6 large garlic cloves, roughly chopped
Two tablespoons of salt, plus more to taste
1 tablespoon freshly ground black pepper
1 pound of large shrimp (16-20 pieces), peeled, finned, tails removed, except for 6, placed on top as a garnish
Half a cup of ketchup
¾ cup grapefruit juice
Mexican hot sauce to taste° Small jicama, peeled and diced (about 1 cup)
Large English cucumber, diced (about 1 cup)
2 medium avocados, peeled, chopped, and chopped
1 cup chopped cilantro, loosely packed
Lime wedges for serving° Sprigs of coriander to serve
Get the ingredients with the support of chicory
Cut the onion in half. Cut two halves and chop the other half into large chunks. Put the chopped onion in a sieve and put it under cold running water.
sink.Fill a pot with water. Add the onion chunks, the garlic cloves, two tablespoons of salt and black pepper.
Bring it to a boil. Add shrimp, turn off the heat and leave for a minute or until the shrimp are pink and cooked through.
Drain and let the shrimp cool down. Discard onions and garlic.Combine ketchup, clam juice, lemon juice and hot sauce.In another bowl, combine chilled shrimp, chopped onion, jicama, cucumber, avocado and coriander.Pour the sauce over the vegetable and shrimp mixture, and stir.Serve in large framed cups with shrimp on top.
Decorate with a wedge of lime and coriander springs.
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