Easy and Delicious to prepare Mexican Shrimp Ceviche.
|Total Time: 120min||Prep Time: 30min||Cooking time: 30min||Yield: 8 servings|
6 large lemons juiced
1/2 cup chopped fresh cilantro
Tomato and clam juice cocktail
2 white onions chopped
1 1/2 cucumber, peeled and chopped
1 1/2 lbs jumbo shrimp, peeled and devine
3 fresh jalapenos peppers chopped
1 large tomato chopped
Tostadas or tortilla chips
½ avocado peeled and cut into sliced
Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 45 minutes, or until opaque and slightly firm. Add tomatoes, onions, and cucumber; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips or mexican tostada and avocado sliced
Easy and Delicious to prepare Mexican Shrimp Cocktail .
|Total Time: 90min||Prep Time: 30min||Cooking time: 20min||Yield: 4 servings|
4 tomatoes, diced
½ cup ketchup
½ cup tomato and clam juice cocktail
½ cup prepare salsa
1 cup onions diced
4 tablespoons chopped fresh cilantror
2 tablespoons lime juice
2 teaspoons hot sauce
1 lb fresh shrimp cocktail cooked peeled and devined
½ avocado peeled and cut cubed
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, and hot pepper sauce in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
Easy and Fast to prepare Marinated Grilled Shrimps.
|Total Time: 55min||Prep Time: 15min||Cooking time: 6min||Yield: 6 servings|
3 onces olive oil
3 cloves garlic chopped
¼ tomato sauce
¼ teaspoon cayenne pepper
2 lbs fresh shrimp peeled and deveined
2 tablespoons red wine vineger
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 45 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill until opaque.