Sunday, August 2, 2015

It's a #SundaySupper Pool Party...Featuring Zesty Tex-Mex Shrimp Cocktail

Summer is in full swing, so this week the Sunday Supper Movement is hosting a Pool Party! It's really heating up here in central Texas, with afternoon temperatures soaring to near 100 degrees lately. All I can think about is having plenty of icy-c0ld drinks and refreshing dishes on hand to combat the brutal heat. Today, I'm sharing a recipe for Zesty Tex-Mex Shrimp Cocktail. It's super simple to whip up a batch of this appetizer or light lunch/dinner in no time! Because it's served chilled, it's perfect for keeping cool on a hot Summer afternoon. If you've never had Mexican-style shrimp cocktail (aka coctel del camarones), it's quite a bit different from the American-style shrimp cocktail you're used to.

My Zesty Tex-Mex Shrimp Cocktail is my personal spin on a dish that has tons of variations. My homemade cocktail sauce is flavored with ketchup, Worcestershire sauce, lemon juice, and chipotle flavored hot sauce. In addition to chopped boiled shrimp, it contains lots of diced avocado and pico de gallo. The entire dish comes together in about 20 minutes, then it chills in the fridge until you're ready to serve. I love to serve this fun appetizer well chilled in two large margarita glasses, with lots of crispy tortilla chips on the side for dipping. Your pool party guests will absolutely love this appetizer!

Zesty Tex-Mex Shrimp Cocktail
adapted from numerous sources 
Ingredients (serves 4-6 people):
  • 1 lb. shrimp (I use 16-20 count)
  • 1 cup prepared pico de gallo*
  • 3/4 cup ketchup
  • 1 tbs. Worcestershire sauce
  • 1-2 tbs. chipotle flavored hot sauce 
  • 2 tsp. lemon juice [can use lime instead]
  • 1/3 cup reserved shrimp cooking water
  • 1 large Haas avocado
  • Salt and pepper to taste
  • Tortilla chips for serving
Step 1: Boil the shrimp in salted water. Immerse the cooked shrimp in ice water to quick chill and stop the cooking process. Peel and devein the shrimp, reserving two of the prettiest ones for garnish. Chop the remaining shrimp into bite-sized pieces and add to a large bowl. Add the pico de gallo*, ketchup, Worcestershire sauce, cooking water, lemon juice, and hot sauce. 
Step 2: Stir well to evenly combine all the ingredients. Halve the avocado, remove pit, and cut into chunks. Add to the shrimp mixture and carefully fold the avocado into the shrimp mixture, being careful not to break up the avocado. Add salt and pepper to taste.
Step 3: Carefully spoon the shrimp cocktail into two large margarita glasses. Cover with plastic wrap and refrigerate until serving time -- I try to make this no more than 2 hours before serving to ensure the avocado stays nice and green. Just before serving, add one of the reserved boiled shrimp and a piece of lemon (or lime) to the rim of each serving glass. Serve with baskets of sturdy tortilla chips. 
This fun appetizer is a fabulous combination of flavors and textures. The sweet chunks of shrimp are perfectly balanced by the zesty cocktail sauce and creamy avocado. The finely diced pico de gallo adds nice texture and flavor. Add it all up, and you've got a winner of a Summer appetizer for your next pool party! Wait until you see what the rest of this week's pool party participants are sharing:

Refreshing Beverages and Cocktails:
    Appealing Appetizers and Snacks:
    Super Sides and Salads:
    Tempting Desserts and Sweets:
      Sunday Supper MovementBe sure to join in on the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day, and we share recipes from all over the world. Our weekly Twitter chat starts at 7:00 pm ET/6:00 pm CST. Simply follow the #SundaySupper hashtag -- and remember to include it in your tweets -- to join in the chat. To get more great Sunday Supper Recipes, be sure to visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It's easy! You can sign up by clicking here: Sunday Supper Movement.

      *If you can't locate pico de gallo in your store, finely dice the following ingredients and add: 1 seeded Roma tomato, 1/4 of a small purple onion, 1 tbs. chopped cilantro, and 1 seeded jalapeno.

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