Mexican Shrimp Cocktail

by Cate on April 16, 2004

Recipe courtesy of Food & Wine magazine

1-1/4 pounds shelled and deveined medium shrimp
1/2 cup ketchup
1/4 cup coarsely chopped cilantro
2 tablespoons drained prepared horseradish
1 large Hass avocado, peeled and cut into 1/2-inch dice
Salt and freshly ground pepper

In a medium saucepan of boiling salted water, cook the shrimp for 1 minute, or until they are opaque throughout. Drain the shrimp and spread them on a baking sheet. Let the shrimp cool in the refrigerator, about 10 minutes. Meanwhile, in a medium bowl, mix the ketchup with the cilantro and horseradish. Fold in the cooled shrimp and the avocado and season with salt and pepper. Transfer the shrimp cocktail to bowls and serve right away.

SERVE WITH Tortilla chips and fresh lime wedges.

Cate’s Notes: To save time, we bought cooked shrimp. Instead of mixing everything together, we kept the shrimp separate, and mixed everything else, using it as a chunky dipping sauce.

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