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Mexican-Style Shrimp Cocktail – How to Make a Mexican-Style Seafood Cocktail ctm magazine



Learn how to make a Mexican-Style Shrimp Cocktail! Visit http://foodwishes.blogspot.com/2016/10/mexican-style-shrimp-cocktail-new-taco.html or the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Mexican-Style Shrimp Cocktail Recipe!

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37 Comments

  • Smackedown on October 8, 2016

    I love you Chef John!

  • r harris on October 8, 2016

    excellent usage of the word concasse, chef john

  • SIMPLE FOOD SIMPLE LIFE on October 8, 2016

    So beautiful Chef! You are an inspiration of creativity. I have been a fan for years.

  • tulostintin666 on October 8, 2016

    Wait a second, there's no alcohol in shrimp cocktails? Ewww

  • adorkablefatty Piedra on October 8, 2016

    I was freaking out when there was no avocado. then you redeemed yourself. Lol. looks yum

  • WW Suwannee on October 8, 2016

    Superb….thanks Chef 🙂

  • N. Sal on October 8, 2016

    I've never made mexican shrimp cocktail like this. I shall have to give it a try.

  • OldManCooking on October 8, 2016

    OMG… Chef!! That looks Awesome… Yum! 🙂

  • Giuliano Machado on October 8, 2016

    any substitutes for the clam juice? maybe lager?

  • James Mulvale on October 8, 2016

    5:32 fingers crossed John says "Tequila"… bahhh pickle juice.

  • Hippy One on October 8, 2016

    I LOVE THAT SPOON !!!!

  • Dragon on October 8, 2016

    It looks disgusting to me for some reason =

  • Jon Snow on October 8, 2016

    Mexican approved !

  • K Lab on October 8, 2016

    So…… good! And truly authentic.

  • GummyTumor on October 8, 2016

    I've never had it with cucumber and celery before, but I bet it adds a nice crunch to the cocktail. I'm gonna have to make this later on today, this video got me craving it really bad.

  • miyubail on October 8, 2016

    seviche!

  • Karsten Von Fjellheim on October 8, 2016

    Aren't all those droplets on the inside of the bowl, on the clingfilm after chilling, bacteria filled?

  • 1-800- GRAMPS on October 8, 2016

    wow, that wooden spoon is very tiny

  • Karen Lara on October 8, 2016

    It also has orange juice and English sauce

  • German Del Villar Jr on October 8, 2016

    Why do you add cayenne to every recipe?

  • 700 700 on October 8, 2016

    Where can I get that strainer?

  • Shanthan Challa on October 8, 2016

    That's a gorgeous avocado!

  • Sami on October 8, 2016

    Usually in Colombia we mix the ketchup with some mayonnaise resulting in that tasty pink-ish sauce that goes well with the color of the shrimps as well. We don't tend to use jalapeños but this recipe looks great!

  • R3dp055um on October 8, 2016

    Ugh, clam juice. I stopped watching right there. I'm not saying it's wrong or bad, just that I personally loathe & detest clams. Thanks anyhow, great videos, I love most of them.

  • 69adrummer on October 8, 2016

    Needs more bacon.

  • Luis A Lugo on October 8, 2016

    My mom makes it with V8 juice. no ketchup or clamato.

  • Cristina Saito on October 8, 2016

    Im mexican. In Yucatan people usually add orange soda to that sauce. Its great!

  • rochellerochelleremy on October 8, 2016

    Hi Chef John, can I do this a few days ahead and leave the shrimp marinating? Or would that ruin the texture?

  • Gjyste Bici on October 8, 2016

    Wow so good

  • rjc862003 on October 8, 2016

    nice I adapted this for a party dip I followed the directions with two exceptions
    1. I gave the cocktail mixture a good blast with the stick blender
    2. after cooking the shrimp for two min I gave them a quick sear with a little bit of butter
    and served the shrimp with the cocktail sauce on the side
    it went over like a fireball at a wizzarding convention

  • windowlicker1 on October 8, 2016

    i love your channel and i am definitely trying THIS out. thankfully my avocado tree is producing alot of fruit this year.

  • Kay Cupcakes on October 8, 2016

    Perfect making this for Canadian thanksgiving this weekend!

  • djlive408 on October 8, 2016

    Another secret ingredient my father used to add is the juice from the jalpeño can. It's vinegary and spicy and gives it that extra kick if you like spicy.

  • Fabíola Cardoso on October 8, 2016

    HUUUMMM!Q DELÍCIA!AMEI.

  • Karina on October 8, 2016

    might try clam juice never heard of that my family uses clamato and v8

  • Ingeborg Anne Rakvåg on October 8, 2016

    Ohhhh. Clever avocado technique!

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