Jason Stoner's Mexican Shrimp Cocktail
Jason Stoner's Mexican Shrimp Cocktail
When I lived in Dallas, I would frequent a restaurant named Hook Line & Sinker. Their Mexican Shrimp Cocktail recipe was amazing. I spent a few years searching and fine tuning mine. This recipe is so fresh and delicious– Versatile enough as a side, a dinner, or appetizer and you can bring this anywhere from a picnic to a fancy dinner party. Check out this post where I used this recipe as part of a Sunday Dinner. ~Jason Stoner
https://www.facebook.com/groups/437445600497753/permalink/983609605881347/
Ingredients:
- 2 pounds unpeeled, small fresh shrimp
- 6 cups water
- 2 to 3 tablespoons fresh lime juice
- 3 garlic cloves, pressed
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup ketchup
- 1/2 cup fresh lime juice
- 1/4 cup minced sweet onion
- 1/2 to 1 teaspoon hot sauce
- 1/2 cup chopped tomato
- 1/2 cup chopped fresh cilantro
- Avocado slices, lime wedges, saltines (optional)
Directions:
- Peel shrimp, and devein, if desired.
- Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.
- Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired.
Source:
Jason Stoner
