Mexican Shrimp Cocktail Recipe
Ingredients
| Large shrimp | 1/2 pound, deveined | |
| Ketchup | 1/2 Cup (16 tbs) | |
| Bell pepper | 1/4 Cup (16 tbs), finely chopped | |
| Orange juice | 2 Tablespoon | |
| Wine vinegar | 1 Teaspoon | |
| 1 teaspoon ancho chile powder or other chili powder | ||
| Hot pepper sauce | 1 To taste | |
| 2 stalks celery, cut into 16 thin sticks | ||
| 2 carrots, and cut into 16 thin sticks | ||
Directions
Bring a medium pot of lightly salted water to a boil.
Add the shrimp and cook until they are just opaque in the center, about 3 minutes.
Drain, cool under cold running water, and pat dry with paper towels.
Meanwhile, combine the ketchup, bell pepper, orange juice, vinegar, and chile powder in a medium bowl.
Season to taste with the pepper sauce.
Divide among 4 small sundae dishes or martini glasses.
Place the shrimp on the rim of each dish; serve with celery and carrot sticks.
Add the shrimp and cook until they are just opaque in the center, about 3 minutes.
Drain, cool under cold running water, and pat dry with paper towels.
Meanwhile, combine the ketchup, bell pepper, orange juice, vinegar, and chile powder in a medium bowl.
Season to taste with the pepper sauce.
Divide among 4 small sundae dishes or martini glasses.
Place the shrimp on the rim of each dish; serve with celery and carrot sticks.
Chef
