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Lima marinated shrimp & crab cocktail recipe

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Ingredients

Adjust Servings:
1 pound large Shrimp , peeled, deveined, and butterflied
1 pound lump Crab Meat
½ Red Onion , cut in half and sliced very thinly
4 plum Tomatoes , seeded and chopped
1 Cucumber , peeled, seeded, and chopped
2 Jalapeno Pepper , stemmed, seeded (if desired), and finely chopped
2 cups lightly packed Cilantro leaves and tender stems, chopped
1 cup Lime Juice (from about 12 limes)
½ cup Red Wine Vinegar
1 cup Ketchup
1 tablespoon Salt
Sprigs of Cilantro , for garnish
Tortilla Chips , for serving

Lima marinated shrimp & crab cocktail recipe

  • Serves 10
  • Medium

Ingredients

Directions

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Also known as vuelve a la vida (which literally translates as “come back to life”), this marisco is a popular spicy tomato-based seafood cocktail served in Mexican beach towns. Commonly eaten the morning after a night of revelry, it is thought to be restorative. This recipe borrows the spicy and tangy flavors of a bloody Mary and pairs them with the sweet meat of shrimp and crab. It’s a great dish with which to start (or end) any party.

Steps

1
Done

Blanch the Shrimp

Bring a pot of salted water to a boil. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water.

2
Done

Add the shrimp to the boiling water and allow to cook for 1 minute. Remove the shrimp from the pot with a slotted spoon and immediately plunge into the ice bath. Allow the shrimp to cool thoroughly in the ice water, then drain and place on paper towels to absorb some of the water. Transfer the shrimp to a bowl.

3
Done

Prepare the Crab

Drain the crab of liquid and pick through it to remove any cartilage. Lightly break up some of the larger lumps of crab, leaving a few chunks intact. Mix the crab with the shrimp.

4
Done

Add the red onion, tomatoes, cucumber, jalapeños, and half the cilantro to the shellfish and mix until well incorporated.

5
Done

In a small bowl, combine the lime juice, vinegar, ketchup, and salt and stir until well blended. Add this sauce to the shellfish and vegetables and gently toss until well combined.

6
Done

Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

7
Done

Garnish and Serve

Toss the remaining cilantro into the salad and place on a serving dish. Garnish with sprigs of cilantro and serve with tortilla chips.

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