Mexican shrimp cocktail recipe
Delicious, easy and crowd-pleasing Mexican shrimp cocktail that is packed with warmth and passionate Baja California flavours.
Ingredients
- 160 g of cucumber
- 160 g of red onion
- 160 g of cherry tomatoes
- 1 celery stick
- 1 garlic clove
- 2 tablespoon of chopped fresh coriander/cilantro
- 1 tablespoon of chopped fresh mint
- Juice of 2 limes
- 200 g of defrosted cold water prawns
- ½ teaspoon of celery salt
- A dash of Worcestershire sauce
- A dash of Tabasco
- 125 ml or half a cup of tomato juice or mix of passata and tomato juice
- ½ tablespoon of tomato ketchup
- 1 ripe avocado
- 12 uncooked shrimp/tiger prawns
- Tortilla chips or slices of soft tortillas dried in the oven
Instructions
- Finely chop the cucumber, red onion, cherry tomatoes, celery, garlic, coriander and mint and mix together in a bowl.
- Squeeze the limes over the mix and add the tabasco, Worcestershire sauce and celery salt and stir through.
- For a thinner Virgin Mary style sauce just add tomato juice or if you prefer a thicker consistency add a half half mix of tomato passata and tomato juice and stir through. Add tomato ketchup to taste.
- Stir in peeled, defrosted cold water prawns.
- Chop the avocado in half and take the stone out. Scoop out the flesh with a spoon and chop into cubes. Spoon in equal amounts into the bottom of a martini glass and spoon the prawn cocktail mix over the top in each glass.
- Peel the shrimps / tiger prawns leaving the heads on. Run a knife down the back of each one and devein.
- Heat a pan with a little oil and butter and fry the prawns for about 4 minutes until cooked. Sit three prawns on top of each glass and serve with the tortilla chips.