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    MEXICAN SHRIMP COCKTAIL


    Source of Recipe


    Aunt Saunny

    Cocktail Sauce
    1 lb. plum tomatoes, cored and each tomato quartered
    1 red bell pepper, chopped
    3/4 C. white vinegar
    3/4 C. chopped white onion
    1/2 C. granulated sugar
    5 cloves garlic, smashed
    1 chipotle chile in adobo sauce, coarsely chopped
    2 T. chopped fresh cilantro
    1 tsp. salt

    Shrimp
    1 1/2 lb. large cooked, peeled shrimp, chopped
    1 ripe avocado, diced
    1 fresh serrano chile, stemmed, seeded, chopped
    2 T. chopped fresh cilantro
    1 tsp. fresh lime juice

    Sauce: In pan, bring tomatoes, pepper, vinegar, onion, sugar, garlic, chipotle, cilantro, salt to a boil. Simmer 30 minutes, until vegetables very tender. Refrigerate until cool, 1 hour.

    Shrimp: In blender, puree sauce. Transfer to bowl. Add remaining ingredients (can be made day ahead; refrigerate).

    Serve in 8 martini glasses.
 

 

 

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