Mexican-Style Shrimp Cocktail
Total Time
25m
Prep Time:25m
Yields:6-8 Servings
Ingredients
2 lbs.
<p>cooked peeled, deveined jumbo shrimp, tail removed (16 to 20 count)</p>
¾ cup
<p>sliced white onion</p>
½ cup
1
<p>fresh jalapeño pepper, seeded and diced</p>
1 can (8 oz.)
½ cup
½ cup
GOYA® Tomato Clam Cocktail Mixer, or clam juice
2 tbsp.
2
<p>avocados, halved, pitted, peeled and sliced</p>
¼ cup
<p>diced cucumber</p>
¼ cup
<p>finely chopped fresh cilantro</p>
Directions
Step 1
<p>Toss together shrimp, sliced onions, lime juice, Sazón, and fresh jalapeños. Refrigerate for 1 to 2 hours or until well chilled.</p>
Step 2
<p>Stir together tomato sauce, ketchup, tomato clam juice, hot sauce and Adobo seasoning until blended; toss with shrimp mixture.</p>
Step 3
<p>Divide mixture among 8 glasses. Top with avocados, cucumber and cilantro. Serve with tortilla chips.</p> <p>Note: Alternatively, serve shrimp cocktail with tostadas or fried tortillas.</p>
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Vegetarian Stuffed Peppers
Appetizer
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Appetizer
Chickpea and Manchego Croquettes
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Mexican-Style Shrimp Cocktail
Prep Time: 25m
Total time: 25m
Yields: 6-8 Servings
Ingredients
2 lbs.
<p>cooked peeled, deveined jumbo shrimp, tail removed (16 to 20 count)</p>
¾ cup
<p>sliced white onion</p>
½ cup
1
<p>fresh jalapeño pepper, seeded and diced</p>
1 can (8 oz.)
½ cup
½ cup
GOYA® Tomato Clam Cocktail Mixer, or clam juice
2 tbsp.
2
<p>avocados, halved, pitted, peeled and sliced</p>
¼ cup
<p>diced cucumber</p>
¼ cup
<p>finely chopped fresh cilantro</p>
Directions
Step 1
<p>Toss together shrimp, sliced onions, lime juice, Sazón, and fresh jalapeños. Refrigerate for 1 to 2 hours or until well chilled.</p>
Step 2
<p>Stir together tomato sauce, ketchup, tomato clam juice, hot sauce and Adobo seasoning until blended; toss with shrimp mixture.</p>
Step 3
<p>Divide mixture among 8 glasses. Top with avocados, cucumber and cilantro. Serve with tortilla chips.</p> <p>Note: Alternatively, serve shrimp cocktail with tostadas or fried tortillas.</p>
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