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
12 medium shrimp, peeled and deveined
1 Tbs crab boil
In a medium saucepan, add crab boil to water and bring to a boil over high heat. Add the peeled and deveined shrimp and remove from the heat. Cover and set aside for 10 minutes, then drain the shrimp and place in ice water to chill and stop cooking. Add the chilled shrimp to the cocktail sauce. Layer the shrimp and cocktail sauce with the avocado cream and serve with diced avocado.
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
12 medium shrimp, peeled and deveined
1 Tbs crab boil
In a medium saucepan, add crab boil to water and bring to a boil over high heat. Add the peeled and deveined shrimp and remove from the heat. Cover and set aside for 10 minutes, then drain the shrimp and place in ice water to chill and stop cooking. Add the chilled shrimp to the cocktail sauce. Layer the shrimp and cocktail sauce with the avocado cream and serve with diced avocado.
