Appetizers & Starters |
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Mexican Shrimp Martini – 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
Cocktail Sauce
Martini
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.
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.
