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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
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Mexican Shrimp Cocktail |
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Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
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Mexican Shrimp Cocktail |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 c Water
1/3 c Lime Juice
1 ea Clove Garlic; Finely Chopped
2 ts Salt
1 x Pepper; Dash of
24 ea Shrimp; Raw, *
1 ea Avocado; Peeled And Chopped
2 ea Jalapeno Chiles; **
1/4 c Tomato; Chopped
2 tb Onion; Chopped
2 tb Carrot; Finely Chopped
2 tb Cilantro; Fresh, Snipped
2 tb Vegetable Or Olive Oil
1 1/2 c Lettuce; Finely Shredded
1 x Lemon Or Lime Wedges
* Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped.
Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.
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