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 El Torito’s Ensenada Shrimp Cocktail Recipe
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El Torito’s Ensenada Shrimp Cocktail
Executive Chef Pepe Lopez, El Torito Restaurant

42 uncooked shrimp
2 cloves garlic, crushed
1 teaspoon salt
4 cups water
3⁄4 cup diced tomatoes
3⁄4 cup peeled diced cucumbers
1⁄2 cup diced red onions
1⁄3 cup chopped cilantro
1⁄4 cup Bloody Mary mix
1⁄4 cup ketchup
6-8 drops Worcestershire sauce
31⁄2 cups shrimp broth (water from the cooked shrimp)
12 avocado slices
6 cilantro sprigs
Lime juice, to taste
Cholula hot sauce, to taste

Note: Cholula Mexican hot sauce is available at most supermarkets.

Place shrimp, garlic and salt in 4 cups of water, leaving shell and tails on, and bring to a boil. As soon as shrimp boils, remove from water and allow to cool. Set 31⁄2 cups of the boiled water aside and allow to cool (this is your shrimp broth). When cool, peel and devein 36 of the shrimp of chop into small (1⁄4-inch to1⁄2-inch) pieces. Peel and devein 6 of the shrimp (leaving whole with tail on).

Mix the chopped shrimp, tomatoes, cucumbers, onions, cilantro, bloody mary mix, ketchup, Worcestershire sauce and shrimp broth in a bowl. Spoon into 6 glasses. Garnish each glass with one whole shrimp, two avocado slices and one cilantro sprig.

Squeeze fresh lime juice to taste over each serving and serve with Cholula or other bottled Mexican hot sauce on the side to spice up the taste.

Serves 6

    
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