Mike's Drunken Shrimp Cocktails

Name: Mike's Drunken Shrimp Cocktails
Yield: 6 To 8 Servings
Cuisine: American
Ingredients: ● For The Seafood; 60 Count Medium Presteamed Frozen Shrimp; ● For The Vegetables & Fruits [all extra firm & fine minced]; ■ Note: Deseed all peppers, cucumber and tomato; 1 Cup Green Bell Pepper; 1 Cup Red Bell Pepper; 1 Cup Orange Bell Pepper; 1 Cup Yellow Bell Pepper; 1/2 Cup Jalapeno Peppers [+ reserves for garish]; 1/2 Cup Radishes; 1/2 Cup Minced Garlic; 1 LG Garden Cucumber; 1 Cup White Onion; 1 Cup Red Onions; 1 Cup Celery With Leaves; 1/2 Cup Fresh Cilantro Leaves; 1 LG Beefeater Tomato; 1 Cup Of Your Favorite Hot Red Salsa; 2 tbsp Fresh Lime Juice; ● For The Liquids [well shaken]; 1 LG Bottle Chilled Clamato Juice [use as needed]; 1 Small Can Spicy V8 Juice; 2 Shots Jose Cuervo Especial Tequila [or less]; ● For The Seaonings; 1 tsp Crushed Mexican Oregano; 1 tsp Fresh Ground Black Pepper; 2 tbsp Fresh Horseradish [not creamed horseradish]; 1 tbsp Of Your Favorite Hot Sauce; 1 tsp Red Pepper Flakes; ● For The Sides [as needed]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This spicy dish took my youngest culinary students 15 minutes to make. Then again, all of their prep work was done the night prior. Use only extra firm, chilled vegetables and juices for best results in this super easy appetizer. Especially if serving straight away. Chilly, spicy and delicious work again kiddos! Heh. Kids and alcohol. Adorable .... Just freggin' adorable!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

6 To 8 Servings

● For The Seafood
60Count Medium Presteamed Frozen Shrimp
● For The Vegetables & Fruits [all extra firm & fine minced]
■ Note: Deseed all peppers, cucumber and tomato
1 CupGreen Bell Pepper
1 CupRed Bell Pepper
1 CupOrange Bell Pepper
1 CupYellow Bell Pepper
1/2 CupJalapeno Peppers [+ reserves for garish]
1/2 CupRadishes
1/2 CupMinced Garlic
1LG Garden Cucumber
1 CupWhite Onion
1 CupRed Onions
1 CupCelery With Leaves
1/2 CupFresh Cilantro Leaves
1LG Beefeater Tomato
1 CupOf Your Favorite Hot Red Salsa
2 tbspFresh Lime Juice
● For The Liquids [well shaken]
1LG Bottle Chilled Clamato Juice [use as needed]
1Small Can Spicy V8 Juice
2 ShotsJose Cuervo Especial Tequila [or less]
● For The Seaonings
1 tspCrushed Mexican Oregano
1 tspFresh Ground Black Pepper
2 tbspFresh Horseradish [not creamed horseradish]
1 tbspOf Your Favorite Hot Sauce
1 tspRed Pepper Flakes
● For The Sides [as needed]
Avacados [slice as needed when serving]
Hot Sauce
Tortilla Chips
Quality Crackers
SlicesJalapeno
Ice Cold Cocktail Glasses For Serving

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Steps

1

Mince all of your vegetables, fruits and herbs. Add them to a large, nonreactive bowl. Add your seasonings as well. Mix well.
2

Add your frozen presteamed shrimp to bowl.
3

Add enough Clamato and V8 to cover the top of your cocktail mixture. Add your tequila as well. Mix together well.
4

They only brand I use.
5

Leave on counter for one hour. Don't worry. All vegetables and juices are chilled and your shrimp are fully frozen. You're slightly dethawing your shrimp at this point.
6

Following that, seal tightly and refrigerate for a few hours, if not longer. Stir occasionally. If serving the following day, place in the fridge straight away.
7

Serve with the sides and garnishments listed above in chilled cocktail glasses. Or, jazz her up as you'd like! Enjoy!

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MMOBRIEN @cook_2891564

on October 04, 2017 16:19

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!

Keywords

Cocktail Jalapeño White Onion Red Onion Vege Horseradish Cucumber Cilantro Seafood Bell Pepper Red Bell Pepper Shrimp Lime Celery Avocado Radish Sweet Green Pepper Tomato Tortilla Orange Garlic

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Mike's Drunken Shrimp Cocktails

Mike's Drunken Shrimp Cocktails

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