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Appetizers & Starters

Mexican Shrimp Martini – 2005
​​​​​​​​​​​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
Cocktail Sauce
  • ½ cup  cold water
  • 1 cup  Roma tomatoes -- chopped 1/4 inch
  • 1 cup  yellow onion -- chopped ¼ inch
  • ¼ cup  cilantro -- chopped fine
  • ½ tablespoon  jalapeno -- seeded, fine chopped
  • 6 tablespoons  avocado -- chopped 1/2" chunks
  • ¾ cup  ketchup
  • 2 teaspoons  lime juice -- freshly squeezed!
  • 1 tablespoon  Tabasco sauce, red
  • 1 tablespoon  Tabasco sauce, green
  • ¼ tablespoon  Worcestershire sauce
  • ¼ tablespoon  Cajun Chef Hot Sauce
                         
Martini
  • 15-20 sm/med  shrimp, peeled, boiled and chilled
  • 1 teaspoon  blackening spice -- to taste
  • 1 lime wedge
  • ½ ounce  tequila -- optional
  • 2 sprigs  cilantro -- no stem
  • 6 ounces  cocktail sauce -- see directions

PREPARATION
Mexican Shrimp Martini - Shaken...not stirred!

For cocktail sauce, combine all ingredients in a large bowl. Mix Well. Serve well chilled. Yields approximately 1 quart.

For each martini, place the sauce, shrimp, seasoning, and tequila in a Bartender's metal tumbler. Squeeze the juice from the lime wedge into the tumbler and cover the top with a tight fitting lid or glass. Shake like you're making a real martini. When thoroughly mixed, pour into a serving glass. Place the glass on a plate and arrange the chips around the base of the glass. Garnish with the cilantro sprigs.

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  • Home
    • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking