- Recipes Home
- Interest Groups
Classic Shrimp Cocktail with Vegetables Recipe Video
1 lb bag of large 26-30 or extra large 16-20 shrimp or more depending on size of serving glasses and the amount of shrimp you will want to put on rim of each glass.
6 tomatoes peeled and chopped.
1 brown or white onion peeled and finely chopped/diced.
1 cucumber peeled, seeded and chopped fine.
4 jalapeno peppers seeded/not seeded and chopped fine. You can add more if you really want to bring the heat! You can also use any chili pepper that you want. In the video I used chopped Hatch green chilies from New Mexico, they have an excellent taste!
2 celery stalks finely diced.
2 Tbsp. fine chopped cilantro.
2 clove garlic minced. (I usually use 1 clove garlic for every two people.)
1/4 cup red wine vinegar or white vinegar. Red leans toward the Spanish recipes and white leans toward the Mexican recipe. I am using red wine vinegar for this recipe.
1/4 cup olive oil.
2 to 4 fresh squeezed limes. (Have some extra limes on hand for people to add more lime juice if they like.)
1 Tsp. oregano bulb crushed.
2 Tsp. sugar.
4 cups tomato juice.
Combine all of the ingredients in a glass mixing bowl. Don’t use plastic or some kind of reactive metal bowl as this will effect the taste of the mix. Let this mixture sit in the fridge for a minimum of two hours before serving. Let stand in refrigerator overnight the flavors to maximally marry. Then serve in a large cocktail glass or wine glass. Put some of the mixture in the glass and then add chopped avocado and then add more of the mixture and then more avocado in layers then put shrimp around the rim of the glasses and serve. Enjoy!