Cook the Book: Mexican-Style Shrimp Cocktail

Name: Cook the Book: Mexican-Style Shrimp Cocktail
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 ripe avocado, pitted, flesh scooped from the skin and sliced crosswise; 177 milliliters clam juice, shellfish stock, or water; 24 crackers (standard issue saltines or artisanal crackers) or 8 to 12 ounces of tortilla chips; 118 milliliters (loosely packed) chopped fresh cilantro (thick bottom stems cut off); 59 milliliters Mexican hot sauce (such as Valentina or Tamazula); 177 milliliters ketchup; 2 Tbsps fresh lime juice; 2 limes, cut into wedges; 4 servings Salt; 1 small white onion, cut into 1/4-inch pieces

You can never have too many hor d'oeuvre recipes, so give Cook the Book: Mexican-Style Shrimp Cocktail a try. This recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 259 calories, 4g of protein, and 12g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up lime juice, ketchup, salt, and a few other things to make it today.

Instructions

Serve the cocktail in small bowls topped with slices of avocado, accompanied by saltine crackers (for a very authentic touch) or tortilla chips and lime wedges for your guests to squeeze on.

Ingredients you will need

Saltine Crackers

Tortilla Chips

Lime Wedge

Cocktail

Avocado

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

ripe avocado, pitted, flesh scooped from the skin and sliced crosswise 177milliliters

clam juice, shellfish stock, or water 24

crackers (standard issue saltines or artisanal crackers) or 8 to 12 ounces of tortilla chips 118milliliters

(loosely packed) chopped fresh cilantro (thick bottom stems cut off)59milliliters

Mexican hot sauce (such as Valentina or Tamazula)177milliliters

ketchup 2Tbsps

fresh lime juice 2

limes, cut into wedges 4servings

Salt 1small

white onion, cut into 1/4-inch pieces

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.