Recipe shared by
BrianGSDTexoma
.
My favorite restaurant Abuelo's in Plano Tx had my favorite shrimp cocktail. That place is amazing from their chips and salsa's to the Sea Bass and oh my the Flan! Everything is so good! During Covid they took it off the menu. The Bartender has worked there over 20 years. He was nice enough to point me to the recipe.
Step 1: Make the Avocado Cream
1 medium avocado
½ cup Ranch dressing
Cholula Hot Sauce, La Tapatía Hot Sauce or Tabasco Sauce – to taste
Salt – to taste
Remove pit from avocado. Using a spoon, scoop avocado from shell. Mash avocado to a pulp and mix with Ranch dressing. Add hot sauce and salt to taste. Place in refrigerator until ready to use.
Step 2: Make the Cocktail Sauce
Ketchup - 1 cup
Tomato juice – ¼ cup
Horseradish (drained) – 1 TBSP.
Fresh Lime Juice – 2 tsp. I use juice from a whole lime. Did not have lemon.
Fresh Lemon Juice 2 tsp.
Cholula Hot Sauce, La Tapatía Hot Sauce or Tabasco Sauce – 1 tsp
Black Pepper – ½ tsp.
Add all ingredients to a mixing bowl and mix well.
Add the following ingredients to 1 cup of the cocktail sauce.
2 TBSP. finely diced white onions
2 TBSP. of chopped cilantro
2 TBSP. seedless diced jalapeños I used serrano pepper
¼ cup of seedless diced Roma tomatoes I used a whole medium fresh tomato.
Mix well. Place in refrigerator until ready to use.
Step 3: The Shrimp
1 lb medium unpeeled shrimp
1/4 cup Zatarains shrimp/crab boil liquid
In a large pot, add about 5 inches of water. Bring the water to a boil over high heat, and then add the 1/4 cup shrimp boil. Be careful as it tends to boil up. Add the shrimp to the boiling water, remove it from the heat, and let it sit for 15-20 minutes. Drain the shrimp and put them in the fridge until they're cool enough to peel.
Step 4: Serve
Peel the shrimp and add them to the cocktail sauce. Layer the shrimp and cocktail sauce with the avocado cream in a glass or bowl and serve with diced avocado.
Click here for instructions on substituting smoked shrimp.
BrianGSDTexoma
.My favorite restaurant Abuelo's in Plano Tx had my favorite shrimp cocktail. That place is amazing from their chips and salsa's to the Sea Bass and oh my the Flan! Everything is so good! During Covid they took it off the menu. The Bartender has worked there over 20 years. He was nice enough to point me to the recipe.
Step 1: Make the Avocado Cream
1 medium avocado
½ cup Ranch dressing
Cholula Hot Sauce, La Tapatía Hot Sauce or Tabasco Sauce – to taste
Salt – to taste
Remove pit from avocado. Using a spoon, scoop avocado from shell. Mash avocado to a pulp and mix with Ranch dressing. Add hot sauce and salt to taste. Place in refrigerator until ready to use.
Step 2: Make the Cocktail Sauce
Ketchup - 1 cup
Tomato juice – ¼ cup
Horseradish (drained) – 1 TBSP.
Fresh Lime Juice – 2 tsp. I use juice from a whole lime. Did not have lemon.
Fresh Lemon Juice 2 tsp.
Cholula Hot Sauce, La Tapatía Hot Sauce or Tabasco Sauce – 1 tsp
Black Pepper – ½ tsp.
Add all ingredients to a mixing bowl and mix well.
Add the following ingredients to 1 cup of the cocktail sauce.
2 TBSP. finely diced white onions
2 TBSP. of chopped cilantro
2 TBSP. seedless diced jalapeños I used serrano pepper
¼ cup of seedless diced Roma tomatoes I used a whole medium fresh tomato.
Mix well. Place in refrigerator until ready to use.
Step 3: The Shrimp
1 lb medium unpeeled shrimp
1/4 cup Zatarains shrimp/crab boil liquid
In a large pot, add about 5 inches of water. Bring the water to a boil over high heat, and then add the 1/4 cup shrimp boil. Be careful as it tends to boil up. Add the shrimp to the boiling water, remove it from the heat, and let it sit for 15-20 minutes. Drain the shrimp and put them in the fridge until they're cool enough to peel.
Step 4: Serve
Peel the shrimp and add them to the cocktail sauce. Layer the shrimp and cocktail sauce with the avocado cream in a glass or bowl and serve with diced avocado.
Click here for instructions on substituting smoked shrimp.
