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Ingredients Edit

 * 2 cups tomato juice
Shrimp Cocktail

So yummy!

  • 1 cup bottled clam juice
  • ½ cup sherry wine vinegar
  • 20 large cilantro sprigs
  • 2 Serrano chiles or Jalapeño chiles, cut in half
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 pounds uncooked large shrimp, peeled, de-veined
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 teaspoon sugar
  • lime wedges and/or avocado

Directions Edit

  1. Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and worcestershire sauce in medium saucepan.
  2. Boil until sauce is slightly thickened and reduced to 1⅔ cups, about 30 minutes.
  3. Strain into a medium bowl.
  4. Heat oil in large non-stick skillet over medium-high heat.
  5. Add shrimp and sauté until just cooked through, about 4 minutes.
  6. Cool.
  7. Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce.
  8. Season with salt and pepper.
  9. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  10. Garnish with lime wedges and/or avocado.