Time 20m Number Of Ingredients 10 Steps:
- Gently mix first six ingredients together in a large glass container.
- Add the V-8 juice and lime juice. Stir gently until thoroughly combined. Cover tightly with plastic wrap and refrigerate for at least 1 hour.
- Serve in chilled margarita glasses or other attractive glass containers.
- Garnish each glass with a lime wedge and add extra Tabasco sauce as desired.
Time 10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Mix all sauce ingredients together and chill until ready to serve. Arrange shrimp and avocado cubes in cocktail glasses. Pour sauce over each cocktail when ready to serve.
Yield 4 Number Of Ingredients 9 Steps:
In large saucepan, boil 2 quarts water. Add 1 tablespoon kosher salt or 1/2 tablespoon fine salt. Cook shrimp until white in center, about 4 minutes. Drain shrimp, transfer to bowl, and let stand until cool. Cover bowl with plastic wrap and chill shrimp chill in refrigerator for 1 hour. In medium bowl, stir together clam juice, ketchup, cilantro, lime juice, and onion. Add chilled shrimp, then gently stir in avocado. Spoon mixture into 4 cocktail glasses and serve.
Time 15m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Halve avocados, remove pits, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, Worcestershire, salt and pepper; fold in shrimp. Spoon into avocados; sprinkle with paprika and chill. Garnish with cucumber and lemon slices. Serve chilled on bed of lettuce.
Time 3h15m Yield 6 Number Of Ingredients 11 Steps:
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Yield Makes 8 first-course servings Number Of Ingredients 13 Steps:
Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander. Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days. Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce. When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
More about “shrimp and avocado cocktail recipes”
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
