Margarita Shrimp Cocktail

Name: Margarita Shrimp Cocktail
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 26
Cuisine: Global
Ingredients: 5 black peppercorns; 1 Handful fresh cilantro; 59 milliliters chopped fresh cilantro; 118 milliliters ketchup; 59 milliliters lemon juice; 59 milliliters lime juice; 2 Tbsps lime juice; 118 milliliters orange juice; 0 teaspoons freshly ground pepper; 1 Dash red pepper sauce; 1 teaspoons salt; 2 teaspoons salt; 680 grams shrimp with shells (26 to 30 shrimp); 2 Tbsps tequila, if desired; 2 Tbsps vegetable oil; 946 milliliters water; 355 milliliters dry white wine or nonalcoholic wine

You can never have too many hor d'oeuvre recipes, so give Margarita Shrimp Cocktail a try. One portion of this dish contains around 5g of protein, 1g of fat, and a total of 58 calories. This gluten free, dairy free, and pescatarian recipe serves 26. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. If you have ketchup, water, cilantro, and a few other ingredients on hand, you can make it.

Instructions

Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein.

Ingredients you will need

Pasta Shells

Shrimp

Stock

Equipment you will use

Knife

In 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat.

Ingredients you will need

Pasta Shells

Shrimp

Water

Salt

Equipment you will use

Dutch Oven

Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes.

Ingredients you will need

Peppercorns

Lime Juice

Cilantro

Wine

Strain stock through strainer into large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat.

Ingredients you will need

Peppercorns

Cilantro

Pasta Shells

Stock

Equipment you will use

Sieve

Bowl

Frying Pan

Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. (Strain stock over large bowl if you want to keep for another purpose.) Shrimp can be refrigerated in ice water for several hours.

Ingredients you will need

Water

Shrimp

Stock

Ice

Equipment you will use

Sieve

Bowl

In medium bowl, mix all sauce ingredients. (Dont use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. (After 3 hours the acid in the sauce causes the shrimp to become chewy.)

Ingredients you will need

Shrimp

Sauce

Equipment you will use

Bowl

Serve cold.

Equipment

Ingredients

Servings:

black peppercorns 1Handful

fresh cilantro 59milliliters

chopped fresh cilantro 118milliliters

ketchup 59milliliters

lemon juice 59milliliters

lime juice 2Tbsps

lime juice 118milliliters

orange juice 0teaspoons

freshly ground pepper 1Dash

red pepper sauce 1teaspoons

salt 2teaspoons

salt 680grams

shrimp with shells (26 to 30 shrimp)2Tbsps

tequila, if desired 2Tbsps

vegetable oil 946milliliters

water 355milliliters

dry white wine or nonalcoholic wine

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.