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Appetizers, Fish | |
| 1 pound frozen peeled cooked shrimp (16- to 20-count), defrosted, tails removed, cut into 1/4-inch pieces 3/4 cup bloody Mary mix 1 1/2 teaspoons celery salt Juice of 1 lime 2 tablespoons minced fresh cilantro 2 tablespoons minced red onion 1 avocado, diced Hot sauce, as desired, optional Kosher salt and freshly ground black pepper | |
| Depending on how you are serving you may want to cut the shrimp into bite size pieces. In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours. Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve with an appropriate serving side scoops, plantain chips/pita chips. | |
Unrated | |
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