Mexican Shrimp Cocktail, a Nice Twist! |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I am always looking for a new way to serve shrimp, and I found this in our local paper and made some minor changes. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks . Ingredients:
1 bunch cilantro |
4 medium tomatoes, diced |
1 bunch green onion, white parts and some tender greens, thinly sliced |
1 lb medium shrimp, peeled and shells reserved |
1 (8 ounce) bottle clam juice (standard size found in grocery store) |
1/4 head iceberg lettuce, thinly sliced (or cabbage) |
2 tablespoons ketchup |
2 limes, juice of |
tabasco sauce, to taste |
Directions:
1. Wash cilantro, chop leaves and discard stems.
2. Mix with tomatoes and onions and set aside.
3. Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate.
4. Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.
5. Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.)
6. Top with shrimp and tomato mixture
7. Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it.
8. Chill until ready to serve.
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