Mike's Shrimp Cocktail

Name: Mike's Shrimp Cocktail
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: FOR YOUR PROTEINS; 2 Pounds Large Raw Shrimp [de-veined - shucked - tails removed]; FOR YOUR VEGETABLES; 1/4 Cup Purple Onions [thin sliced]; 1/4 Cup Celery [fine chop with leaves]; 1/4 Cup Cucumbers [seeds removed - fine chop]; 2 LG Jalapeños [fine chop]; 2 Roma Tomatoes [small diced]; 1/4 Cup Radishes [thin sliced]; 2 Pickled Carrots [thin sliced]; 1 Bunch Cilantro Leaves [rough chop]; 1 Avocado [sliced - added only upon serving]; FOR YOUR RED SHRIMP MARINADE SAUCE; 1 Cup Chilled Clamato Juice; 1 Cup Chilled V8 Juice; 2 tbsp Tapitio Hot Sauce [or more - i use much more!]; 1/3 Cup Heinz Ketchup; 1/2 Cup Fresh Lime Juice; 1/4 tsp Mexican Oregano; to taste Sea Salt And Black Pepper; 1 Dash Worchestershie Sauce; 2 tbsp Orange Juice; SIDES/GARNISHES; Tapitio Hot Sauce; Quality Crackers; Lime Wedges; Fresh Cilantro; Green Onions

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Such an easy, delicious Mexican dish to prepare! Just make certain all of your ingredients are pre-chilled! Great for hangovers! P.S., this dish was made and photographed by two seven year olds!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Such an easy, delicious Mexican dish to prepare! Just make certain all of your ingredients are pre-chilled! Great for hangovers! P.S., this dish was made and photographed by two seven year olds!

Saved

Ingredients

20 mins

4 servings

FOR YOUR PROTEINS
2 PoundsLarge Raw Shrimp [de-veined - shucked - tails removed]
FOR YOUR VEGETABLES
1/4 CupPurple Onions [thin sliced]
1/4 CupCelery [fine chop with leaves]
1/4 CupCucumbers [seeds removed - fine chop]
2LG Jalapeños [fine chop]
2Roma Tomatoes [small diced]
1/4 CupRadishes [thin sliced]
2Pickled Carrots [thin sliced]
1 BunchCilantro Leaves [rough chop]
1Avocado [sliced - added only upon serving]
FOR YOUR RED SHRIMP MARINADE SAUCE
1 CupChilled Clamato Juice
1 CupChilled V8 Juice
2 tbspTapitio Hot Sauce [or more - i use much more!]
1/3 CupHeinz Ketchup
1/2 CupFresh Lime Juice
1/4 tspMexican Oregano
to tasteSea Salt And Black Pepper
1 DashWorchestershie Sauce
2 tbspOrange Juice
SIDES/GARNISHES
Tapitio Hot Sauce
Quality Crackers
Lime Wedges
Fresh Cilantro
Green Onions

Saved

Steps

20 mins

1

Make your RED SAUCE MARINADE. Place your raw shrimp in it and mix. Refrigerate for 10 minutes.
2

In the meantime, chop all of your chilled vegetables.
3

Add everything together - except for Avocado. Save that for individual serving. Otherwise you'll have an icky looking, murky red sauce.
4

Marinate for 10+ minutes longer in fridge.
5

Garnish with chopped cilantro, green onions, lime wedges and Tapitio Hot Sauce. Serve with quality crackers.
6

Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on March 13, 2016 03:47

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!