Spanish-inspired Shrimp Cocktail
Prep Time
Cooking Mode
8 plum tomatoes, divided
½ cup jarred roasted red pepper, rinsed then peeled
¼ cup Compliments Tomato Ketchup
3 tbsp lime juice
3 tbsp water
¼ tsp sea salt
¼ tsp smoked paprika
¼ tsp Compliments Garlic Powder
¼ tsp Compliments Onion Powder
1 pkg Compliments Frozen Cooked, Peeled, Tail-Off Pacific White Shrimp, thawed
1 large avocado, chopped and pitted
½ cup chopped cilantro
¼ cup finely chopped red onion
8 plum tomatoes, divided
½ cup jarred roasted red pepper, rinsed then peeled
¼ cup Compliments Tomato Ketchup
3 tbsp lime juice
3 tbsp water
¼ tsp sea salt
¼ tsp smoked paprika
¼ tsp Compliments Garlic Powder
¼ tsp Compliments Onion Powder
1 pkg Compliments Frozen Cooked, Peeled, Tail-Off Pacific White Shrimp, thawed
1 large avocado, chopped and pitted
½ cup chopped cilantro
¼ cup finely chopped red onion
Directions
1Boil a kettle of water. Cut an ‘X’ in the bottom of each tomato, then remove cores with a paring knife. Pour just-boiled water over tomatoes in a large bowl. Soak until skins start to split, about 1 min. Remove tomatoes to a cutting board. Let cool slightly, then peel and discard skins. Cut tomatoes into quarters and discard seeds.
2Combine 4 tomatoes with roasted pepper, ketchup, lime juice, water, salt, smoked paprika, garlic powder and onion powder in a blender. Blend until smooth. Scrape into a large bowl. Refrigerate until ready to serve.
3Chop remaining 4 tomatoes. Rinse thawed shrimp under cold running water, then dry thoroughly with paper towels. Reserve a few pieces of shrimp, avocado and cilantro for garnish.
4Add tomatoes, shrimp, avocado, cilantro and red onion to bowl. Stir to combine. Divide amongst 4 serving glasses. Top with reserved garnish before serving.
Disclaimer
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Personal Note
Personal Note
