We used to go to a Mexican restaurant called Don Tequila’s when we lived in Ohio. We enjoyed their Mexican Shrimp Cocktail so much that one of the servers gave me the ingredients list once. Not the amount of each ingredient, just the ingredient.
I never made it until yesterday, and what I came up with was as delicious as theirs. I’ll be making it from now on for a light lunch, served with crackers or tortilla chips. I added a little something of my own in the end to make it a bit more soupy as mine came out thick, and it didn’t change the taste of the original recipe at all.
Hope you like it as much as we did.
(These are approximate measurements of ingredients, you can tweek as you go…)
1 pound – medium sized shrimp (minus the tails.) Cooked or raw (I cooked mine in boiling water until curled into a “C”.) I would buy mine already cooked next time to save time because this is a cold appetizer not a warm one.
1/2- of a large white sweet onion, diced
6- large tomatoes diced with their juice
1/2 cup – ketchup
1/2 cup- orange juice
2 – avocados, pitted and diced
Large bunch of Fresh Cilantro- cut up into thin strips
Mrs. T- Bloody Mary Mix (this is the ingredient I grabbed to thin mine out and it was perfect. If you don’t have that, you could use V8 or even more ketchup and maybe a little more OJ or water.)
Your choice of hot sauce- (I added some only to my husband’s serving) you could also use a jalapeno here if you want instead.
Salt to taste
Add your ketchup and orange juice to a bowl and whisk together.
Add your cut up tomatoes, onion, your cooked shrimp, and cilantro
If this is too thick, add some Bloody Mary Mix (and hot sauce, if using) to thin or more orange juice and ketchup until it’s a bit thinned out like a soup.
Add your avocados last (this I learned too late), as mixing these will cause the recipe to thicken more and become cloudy. The recipe calls for a thin, red broth-y base, not a thick, cloudy paste. As you can see… mine came out a bit thick and dense. Next time, I’ll know to gently incorporate, don’t mash or keep mixing.
Ladle into a deep parfait glass and serve with crackers or tortilla chips.
Now that we live in Florida, this is the perfect little appetizer/lunch to have by the pool with a margarita. YUM!