Saturday, June 7, 2008

Shrimp Cocktail Vincente

Oh I love this one. I first tried this @ La Villa for only $8. It tastes good and you'll surely like it. Below is the recipe i found @ Filipino Network's site.

Recipe courtesy Tony Mandola, Tony Mandola's Gulf Coast Kitchen, Houston and Food Network.
Show:
Food Network Specials
Episode:
Rachael Ray's Ballpark Cafe

Shrimp:
1 pound fresh shrimp, 50 to 60 per pound size, unpeeled
2 teaspoons vegetable oil
3/4 cup chopped plum tomato
1/4 cup chopped yellow onion
1 clove garlic, sliced
1/4 bunch cilantro, chopped
1 jalapeno, chopped
1/2 lime, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 quart water


Cocktail Assembly:
1 cup pico de gallo, see Cook's Note*
1 cup reserved shrimp stock
1 cup prepared cocktail sauce
1 large ripe avocado, peeled and diced
Lettuce leaves, for garnish
Lime slices, for garnish
Tortilla chips, for garnish


For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour.
In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.

*Cook's Note: Pico de gallo is a very simple fresh salsa made by finely chopping fresh tomato, onion, cilantro, and jalapeno. Season the mixture with some fresh lime juice and salt, to taste. Any recipe or a commercial fresh salsa is fine.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2 comments:

hazelicious929 said...

hello dai Fel, kalami baya sa shrimp oi, hehehe

felicityme said...

lami jud oi, naglaway ko apil hehe