Youtor
Shrimp Cocktail with Cocktail Sauce
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=W2kUmljAKDA
Mexican Shrimp Cocktail is all things beautiful, delicious, and lucky for us hostesses, make-ahead. Meaning you can get the dish done up to 24-hours in advance, so there’s no last-minute scramble just before your guests arrive. • Just like your standard shrimp cocktail, this appetizer is served chilled, making it absolutely perfect for warm weather entertaining, but it can certainly be devoured any time of year. • Today I’m going to show you how you can really stretch your dollar and get your money’s worth out of that shrimp, we’re going to elevate that Mexican shrimp cocktail sauce into a full-on flavor explosion — it’s just two extra ingredients. But first, let me show you what all of those other Mexican shrimp cocktail recipes are getting wrong... • The shrimp is clearly the star of the show in this appetizer, and until now, it really hasn’t gotten the attention it deserves. So instead of sitting around waiting on water to boil, we’re going to pack the shrimp with flavorful spices and pan-sear it. • 🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️ • You can print out the recipe here: • https://www.theanthonykitchen.com/mex... • Here's how you make it! • Ingredients • 6 Roma tomatoes, seeded and diced • 3/4 cup diced avocado • 3/4 cup diced English cucumber, peeled • 1/3 cup finely dice celery • 1/3 cup finely diced red onion • 1/2 cup finely diced jalapeno • 2 tablespoons chopped cilantro • For the Shrimp (or Use Store-Bought, Cooked Shrimp): • 1 pound 15/20 wild-caught shrimp • 1/4 cup canola or avocado oil, separated • 1/2 teaspoon Kosher salt • 1/2 teaspoon chili powder • 1/4 teaspoon smoked paprika • 1/4 teaspoon black pepper • 1/4 teaspoon garlic powder • For the Sauce: • 1 cup Clamato juice • 1/4 cup ketchup • 1/4 cup prepared horseradish • 1/4 cup chili sauce • 1 tablespoon hot sauce • 3 tablespoons freshly squeezed lime juice • 1 teaspoon Kosher salt • Instructions • To Cook the Shrimp: • Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat. • Place a large sauté pan over medium-high heat. Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minute, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp. • Once the shrimp is cool enough to handle, chop into 1/2 pieces, and set aside. • For the Shrimp Cocktail: • In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight. See notes if chilling overnight. • ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ • Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come! • 🔔 SUBSCRIBE 🔔: https://www.youtube.com/theanthonykit... • 👀 Like what you see? There's SO MUCH more! 👀 • ⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️ • If #comfortfood soothes your soul and entertaining is your happy place, this is your channel! • The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly! • You can find all TAK recipes here! https://www.theanthonykitchen.com/
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