Cóctel de Camarones
COCTEL DE CAMARONES
Shrimp Cocktail
Servings 10-12
INGREDIENTS
- 2 lbs. bag of cooked shrimp, peeled, deveined and defrosted
- 1 small red bell pepper, chopped
- ½ cup red onion, chopped
- 2 medium Persian cucumbers, chopped
- 2 plum tomatoes, chopped
- 1 cup fresh cilantro, chopped
- 4 limes
- 3 tbsp extra virgin olive oil
- 2 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo
- 1/3 cup Pisqueya Spicy Sweet with Passion Fruit hot sauce
- sea salt and black pepper, to taste
- 10-12 tostones cups, for serving
Video
METHOD
1) Soak the cooked shrimp in a large bowl with fresh water to defrost for about 30 minutes stirring the
shrimp once in a while.
2) Add the defrosted cooked shrimp, chopped bell pepper, onion, cucumber, tomato and cilantro into a wooden or glass bowl.
3) In a small bowl, combine the lime juice, olive oil, Pisqueya Sazón, Pisqueya Adobo, and Pisqueya Spicy Sweet with Passion Fruit hot sauce.
4) Taste the sauce, and add sea salt and black pepper to taste.
5) Pour the sauce over the shrimp and veggies, and mix everything well.
6) Enjoy this cocktail cold or at room temperature.
7) Serve on tostones cup or in 9 oz cups with more Pisqueya Spicy Sweet with Passion Fruit hot sauce on top.
TIP: Prep the cocktail the night before without the dressing. The next day, add the dressing to the shrimp mixture and refrigerate for an hour before serving.
¡Buen provecho!
COCTEL DE CAMARONES
Servings 5-6
Shrimp Cocktail
INGREDIENTS
- 2 lbs. bag of cooked shrimp, peeled, deveined and defrosted
- 1 small red bell pepper, chopped
- ½ cup red onion, chopped
- 2 medium Persian cucumbers, chopped
- 2 plum tomatoes, chopped
- 1 cup fresh cilantro, chopped
- 4 limes
- 3 tbsp extra virgin olive oil
- 2 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo
- 1/3 cup Pisqueya Spicy Sweet with Passion Fruit hot sauce
- sea salt and black pepper, to taste
- 10-12 tostones cups, for serving
METHOD
1) Soak the cooked shrimp in a large bowl with fresh water to defrost for about 30 minutes stirring the
shrimp once in a while.
2) Add the defrosted cooked shrimp, chopped bell pepper, onion, cucumber, tomato and cilantro into a wooden or glass bowl.
3) In a small bowl, combine the lime juice, olive oil, Pisqueya Sazón, Pisqueya Adobo, and Pisqueya Spicy Sweet with Passion Fruit hot sauce.
4) Taste the sauce, and add sea salt and black pepper to taste.
5) Pour the sauce over the shrimp and veggies, and mix everything well.
6) Enjoy this cocktail cold or at room temperature.
7) Serve on tostones cup or in 9 oz cups with more Pisqueya Spicy Sweet with Passion Fruit hot sauce on top.
TIP: Prep the cocktail the night before without the dressing. The next day, add the dressing to the shrimp mixture and refrigerate for an hour before serving.
¡Buen provecho!