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Category
Seafood
Servings
8-10
Rocky Point Shrimp Cocktail is a Signature seafood dish at our house. The refreshing taste transports us to the beach!
Be sure to chop and assemble all ingredients ahead and this dish comes together in a snap. It needs plenty of time to chill, make it a day ahead if you can.
Serve with tortilla chips and or saltines. For a fun presentation, serve in a stemless martini glass with a dollop of guacamole. Enjoy!
1.5 pounds cooked jumbo shrimp, peeled
3 Roma tomatoes, seeded and diced
1 cucumber, peeled, seeded and diced
1 cup diced red onion
1 avocado, diced
1 tablespoon Green Chile Charmer
1/2 cup ketchup (corn syrup-free)
1 1/2 cups Clamato juice
3 tablespoons shrimp stock, optional
2-3 teaspoons Valentina hot sauce
2 tablespoons fresh lime juice
Salt to taste
Cut each cooked shrimp into four pieces and set aside.
Cut tomatoes, cucumber, red onion and avocado and set aside.
In a large mixing bowl, combine ketchup and Clamato juice, stir in shrimp stock, hot sauce and lime juice.
Add tomatoes, cucumber, onion, avocado and Green Chile Charmer. Mix well and add shrimp pieces. Season with salt to taste.
Cover tightly and refrigerate. this is best when made a day ahead.
Serve with tortilla chips and or saltines.
EXPERT LEVEL - add cooked octopus and or scallops.
Wild-caught Sea of Cortez blue shrimp is best for this dish. Wild-caught Gulf of Mexico shrimp works well, also.
