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Spicy Shrimp Cocktail with Tomato & Cilantro

Source of Recipe


Bon Appétit, September 1995






List of Ingredients



• -- Sauce --
  
• 2 cups tomato juice
  
• 1 cup bottled clam juice
  
• 1/2 cup Sherry wine vinegar
  
• 20 large cilantro sprigs
  
• 2 serrano chilies or jalapeño chilies, cut in half
  
• 1 Tbsp Worcestershire sauce
  
• .
  
• -- Shrimp --
  
• 1 Tbsp olive oil
  
• 2 lbs. uncooked large shrimp, peeled, deveined
  
• .
  
• 1 large tomato, chopped
  
• 2 green onions, chopped
  
• 2 Tbsp chopped fresh cilantro
  
• 1 tsp fresh lime juice
  
• 1 tsp sugar
  
• Lime wedges, for garnish
  






Instructions



1. Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1-2/3 cups, about 30 minutes. Strain into medium bowl.
   
   
2. Heat oil in large nonstick skillet over medium-high heat. Add shrimp and saute just until cooked through, about 4 minutes. Cool.
   
   
3. Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.
   
   Serves 12