Re-Calculate: Ingredients
- Avocado Shrimp Cocktail (recipe follows)
- 24 24 24each fresh cilantro sprigs
- 12 12 12each lime wedges
- 36 36 36each crispy fried tortilla strips
- 12 12 12each 16-20 count cooked chilled cocktail shrimp, tail on
- 4 4 4cups CUP_USVolumetomato juice, canned, chilled
- 1 1 1each plus 1 tsp. sauce Chipotle pepper in adobo sauce
- 14 14 14oz. OUNCE_USVolumetomatoes, canned diced in juice
- 4 4 4oz. OUNCE_USVolumebell pepper, green ¼” dice
- 4 4 4oz. OUNCE_USVolumeonion, white, ¼” dice
- 6 6 6oz. OUNCE_USVolumehot house cucumber, peeled, seeded, ¼” dice
- 2 2 2Tbsp. TABLESPOON_USVolumeWorcestershire sauce
- 1 1/2 1.5 1.5tsp. TEASPOON_USVolumesalt
- 1 1 1tsp. TEASPOON_USVolumegarlic, dry, granulated
- 3 3 3Tbsp. TABLESPOON_USVolumeextra virgin olive oil
- 1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumeTabasco sauce
- 5 5 5each large Fresh Hass Avocado, peeled, seeded and large dice *
- 2 2 2lbs. POUNDWeighthigh quality bay shrimp, very well drained
- Ladle 1 heaping cup of Avocado Shrimp Cocktail into a large martini glass. Garnish with 1 cooked chilled cocktail shrimp and lime wedge on the rim.
- Add the cilantro sprigs and fried tortilla strips as garnish.
- In a food processer whirl together the tomato juice and chipotle peppers in adobo sauce to puree.
- Add in the canned diced tomatoes in juice and coarsely chop. Pour into a mixing bowl.
- Add the bell pepper, onion, cucumber, Worcestershire sauce, salt, garlic, olive oil and Tabasco. Refrigerate.
- Close to time of service add the Fresh Hass Avocado and shrimp.
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