Acapulco Shrimp Cocktail
Posted: Mon Aug 31, 2009 9:51 am
This is far better than any remoulade or shrimp cocktail I've had. Credit goes to Rick Bayless.
2# peeled, boiled shrimp....I used extra large and seasoned the water w/lemon, celery tops, peppercorns, salt, a bit of scallion and smashed garlic fearing crab boil would interfere with the sauce.
SAUCE
3/4C ketchup (I prefer Heinz lo carb, it is less sweet with a nice tang)
2T chipotle tobasco
1t. worcestershire
1/2C fresh lime juice
1/2 small onion, minced
1/2C (loosely packed) cilantro
Toss cooled shrimp w/sauce
Gently fold in :
1 avacado cut into small cubes
serve in martini glasses
2# peeled, boiled shrimp....I used extra large and seasoned the water w/lemon, celery tops, peppercorns, salt, a bit of scallion and smashed garlic fearing crab boil would interfere with the sauce.
SAUCE
3/4C ketchup (I prefer Heinz lo carb, it is less sweet with a nice tang)
2T chipotle tobasco
1t. worcestershire
1/2C fresh lime juice
1/2 small onion, minced
1/2C (loosely packed) cilantro
Toss cooled shrimp w/sauce
Gently fold in :
1 avacado cut into small cubes
serve in martini glasses