Mexican Seafood Cocktail
10m
Prep Time
15m
Cook Time
4
Servings
A light and refreshing dish that makes the perfect appetizer. It’s a perfect combo of plump shrimp, juicy tomatoes, creamy avocados, and Mama Selita’s Jalapeno Ketchup gives it a nice extra kick! @cookwithskye @thefeedfeed
A light and refreshing dish that makes the perfect appetizer. It’s a perfect combo of plump shrimp, juicy tomatoes, creamy avocados, and Mama Selita’s Jalapeno Ketchup gives it a nice extra kick! @cookwithskye @thefeedfeed
Ingredients
COPY INGREDIENTS
2 medium poblano peppers1 can Red Gold® Diced Tomatoes 14.5 oz1-2 jalapenos, finely chopped (stems, ribs & seeds removed)1/4 cup Red Gold® Fresh Squeezed Tomato Juice 46 oz1/4 cup Worcestershire sauce1/4 cup plus 2 tablespoons Red Gold® Mama Selita's Jalapeno Ketchup 20 oz3 tablespoons celery, finely chopped2 tablespoons fresh cilantro, roughly chopped2 tablespoons white onion, finely chopped1 1/2 teaspoon fresh oregano, finely chopped1/2 teaspoon garlic powder3 tablespoons fresh lime juice3 tablespoons olive oil1/4 teaspoon kosher salt, plus more to taste1/2 pound medium wild shrimp, peeled, deveined, tails removed1 avocado, pitted and cubed3-4 fresh bay leaves, for garnish, optionaltortilla chips, for serving
Instructions
- Broil or roast poblano peppers for 5-10 minutes until skin is blackened all over.
- Transfer to a large bowl. Cover with plastic wrap and let steam for 15 minutes. Peel, halve, discard seeds and chop into small pieces.
- Preheat an air fryer to 400°F. Air fry shrimp for 8 minutes, set aside to cool.
- Combine poblano peppers, tomatoes, jalapenos, tomato juice, Worcestershire, Mama Selita's Jalapeno Ketchup, celery, cilantro, onion, oregano, garlic power, lime juice, oil and kosher salt in a large bowl. Carefully fold in shrimp followed by avocado.
- Transfer to small glasses or a large serving bowl. Garnish with bay leaves if desired. Serve with tortilla chips.
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