MARGARITA SHRIMP COCKTAIL RECIPE - (4.3/5)
Provided by รก-174535
Number Of Ingredients 19
Steps:
- Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein. In a 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes. Strain stock through a strainer into a large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm. Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. Shrimp can be refrigerated in ice water for several hours. In medium bowl, mix all sauce ingredients. (Don't use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. Serve cold.
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Nansubuga Shamim
[email protected]I'll definitely be making this recipe again.
Omar Ramadhan
[email protected]This is a great recipe for a quick and easy meal.
Charlotte Mcguire
[email protected]I love the combination of the shrimp and the sauce.
Noobling
[email protected]These shrimp are the perfect appetizer for any party.
jahide Hasan
[email protected]I would have liked the sauce to be a little spicier.
Muhammad Abbas
[email protected]The shrimp were a little overcooked, but the sauce was delicious.
Joel Awuku manu
[email protected]I've never made shrimp cocktail before, but this recipe made it easy. I'll definitely be making it again.
Ayesha Zohab
[email protected]This recipe is perfect for a party. It's easy to make ahead of time and it's always a hit.
jasmin marin
[email protected]I'm not a big fan of shrimp, but I really enjoyed these. The sauce is amazing.
Moses Benard
[email protected]These shrimp are so good, I could eat them every day.
ItzZia
[email protected]I didn't have any cocktail sauce on hand, so I used a store-bought tartar sauce instead. It worked just fine.
AMIRHOSEIN
[email protected]The sauce is a bit too sweet for my taste. I'll try using less sugar next time.
Kassim Seif
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the flavor.
Leonard Kurehwatira
[email protected]This is my go-to recipe for shrimp cocktail. It's simple, quick, and always turns out great.
PYRI
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The shrimp are always cooked perfectly and the sauce is delicious.
Wyatt Beegle
[email protected]These shrimp were a hit at my party! They were so easy to make and everyone loved them.