What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Mexican Shrimp Cocktail! One bite, one little taste, will leave you wondering how you didn’t know about this version of an old classic. So what’s the difference, you ask. Actually, quite a bit. But I’m not gonna lie to you. If you’ve been following my blog, you can often see there’s a method to my madness. One recipe can be a critical ingredient to another dish. Like today. Recently I featured Jalisco Pico de Gallo. I’m gonna tell you it is a key ingredient in my Mexican Shrimp Cocktail, slightly tweaked. On the upside, it makes preparation a snap. Read on and you’ll see what I mean.
MEXICAN SHRIMP COCKTAIL
1 1/2 cups Jalisco Pico de Gallo*
1/2 cup Clamato Tomato Cocktail**
1/2 cup ketchup
1 pound jumbo shrimp, precooked but chilled
1 avocado, cut into medium chunks
Fresh cilantro, for garnish
Instructions:
In a bowl, combine Jalisco Pico de Gallo, Clamato Tomato Cocktail, and ketchup. Mix well. Take at least half the shrimp, discard tails, and cut into chunks. Add the shrimp chunks to the sauce mixture. The remaining whole shrimp will be used for dipping. Gently fold in avocado chunks. To serve, divide shrimp cocktail into parfait glasses. Arrange whole shrimp on the edge of the glass. Garnish with fresh cilantro.
*Follow the link for recipe.
http://Snapshotsincursive.com/2019/11/15
**I receive no recompense for mentioning this product.
Our favourite one! 😍😍
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Thanks for the vote of confidence. 😋🌿
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GREAT POST GAIL, IT LOOKS VERY NICE BUT WITH IT BEING MEXICAN IN IS H.O.T.
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Not necessarily. You choose the amount of heat. 🍃🌶
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Reblogged this on LIVING THE DREAM.
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Thanks for the shout-out! 🌿🍤
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I love pico, I love shrimp, I love avocado. That’s my food love triangle.
You gone and done it, again.
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Thanks, Marco. Honestly, I’m just trying to liven up the mundane. 🍃🍤🍃🌶
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You bring partay to the taste buds.
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Did you know hot peppers are good for your health?! Truth.
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Then I am the healthiest person I know.
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That makes two of us. I think I go through a jar of red pepper flakes like crazy. 🍃🌶
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Me too! I am always stocked with various peppers, which helps when the pantry thins out.
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Lately I put the “shaker” next to my dinner plate since my husband says I tend to go a little overboard when adding hot peppers to a recipe. I can’t help myself. It really doesn’t bother my stomach at all. lol
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I have to watch my intake since gall bladder surgery a couple years ago, but I still partake a couple times a week.
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Good to know. Take care.
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Oh wow, Clamato products are something I wish I could get in Australia.
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I only discovered recently that Clamato in the US is made with high fructose corn syrup. That’s a no-no in my household. However, countries outside the US (like Canada and Mexico) use real cane sugar. Check the label. I first discovered Clamato in Canada. They make an incredible Caesar Cocktail, which is their version of a Bloody Mary. 🍃🍅
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Virtually no products made in Australia use high fructose corn syrup. For that I am thankful.
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Then keep your eyes open. It may pop up on the supermarket shelves. 👁👁🍃
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Most unlikely. Sugar cane is a big crop here, while corn isn’t. But I am wary of food products made in the US. I’m a good label reader. I saw a US ranch dressing the other day and checked out of interest. The third ingredient was high fructose corn syrup.
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Oops. No go, for me. 😜
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Wow! The only problem with this scrumptuous dish is that it will make all other shrimp cocktails feel inferior, so don’t let them see!
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Some like it hot…🔥 Actually, I used to make shrimp cocktail with chili sauce and then add horseradish. Both are delish! 😋🌿
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Well, this one looks amazing.
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Thanks very much, Dorothy. Blessings. 🍃🍓
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Beautifully delicious!
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It’s fun to make delicious foods that look great beforehand, isn’t it? 😍
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Definitely! 🙂
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I looked up Jalisco Pico de Gallo.. people should be banned for using those names in cooking and then it tells me 1 large Jicama.. I’m finished.. But the large prawns look really good.. hahaha
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Hmmm. No jicama in my recipe, at the restaurant or at home. Perhaps another recipe might not include it either. 🌿
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I’ll have to find a pico de gallo without Jicama then.. 😉
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Thanks very much. 🙏🏻
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