Ingredients :
- ● For The Seafood
- 1 Bag 40 Count Large Raw Shrimp
- 2 lb Presteamed Imitation Crab Meat
- 1 Bag 40 Count Raw Scallops
- 2 Pounds Crab Legs
- ● For The Broth
- 4 tbsp Tabasco [preferred] Or Tapitio Hot Sauce
- 1/2 Cup Ketchup Or Chilie Sauce
- 1 tbsp Mexican Oregano
- 3 tbsp Orange Juice
- 2 tbsp Horseradish
- 3 Cups Clamato Juice [well shaken]
- 1 tbsp Black Pepper
- 2 small Juiced Limes
- 1/2 tbsp Salt
- ● For The Vegetables
- 2 1/2 Cups Purple [red] Onions [fine diced]
- 1/2 Cup Green Onions [diced]
- 1 LG Cucumber [diced]
- 5 LG Jalapeños [fine diced]
- 5 Roma Tomatoes [diced]
- 1 Bunch Radishes [sliced]
- Avocado [to be added last]
- 1 Bunch Cilantro [leaves only + reserves]
- 2 Celery Stalks [with leaves - diced]
- 2 tbsp Fine Minced Garlic
- ● For The Sides
- Tabasco Hot Sauce
- Tapitio Hot Sauce
- Quality Crackers
- Slices Avacado
- Lime Wedges
Method :
- Here"s what you"ll need.
- Sorry. I couldn"t fit all the ingredients into one photo. ;0)
- If needed, de-thaw, de-vein, shuck, remove tails and rinse your shrimp.
- De-thaw your scallops.
- Feather your immataion crab meat.
- Pull your presteamed crab meat.
- If not pre-steamed - steam crab legs for 7 minutes.
- Create your broth and mix.
- Fine chop and slice all of your chilled vegetables.
- Blanch your shrimp and scallops for 1 minute in boiling water. Drain immediately and place directly into your chilled Clamato broth mixture to stop the cooking process.
- Mix everything together. Pictured is only 1 of 4 vats.
- For best results - allow your shrimp cocktail to chill for at least 2 hours at a minimum.
- Serve with Avocado slices, quality crackers, lime wedges and Tabasco or Tapitio Hot Sauce. Garnish with fresh Cilantro.
- Always add your Avacado just before serving. Otherwise you"ll have a murkey looking cocktail.
- Enjoy!
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