1. Process Clamato juice, ketchup, onion, lime juice, garlic, horseradish and hot sauce in a blender until smooth, about 30 seconds. Add cilantro, and pulse until combined, 2 to 3 pulses.

1 lb cooked shrimp, peeled and deveined; 1 cup tomato juice (or Clamato for added zest) 1/4 cup ketchup; 1/4 cup fresh lime juice; 1 tbsp hot sauce (optional, for a spicier kick) ...

Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The ...

I’m a big fan of Mexican-style shrimp cocktail. Spicy flavors akin to that of pico de gallo transform this quaint appetizer into one full of swagger. The addition of diced avocado and large ...

Add 1 pound raw large shrimp to the boiling water. Boil until the shrimp are pink and just cooked through, about 2 minutes ...

Cook’s notes: To seed tomato, cut in half crosswise (through the “waistline”). Gently squeeze to remove seeds. Use caution when handling chilies, taking care not to touch face or eyes and ...

Holiday party season is in full swing! Chef Mali Wilson shared a Shrimp and Avocado Mango Cocktail, perfect for entertaining. Get the recipe below and toast with a Modelo Cantarito Style Cerveza ...

Makes six appetizer servings. 1 cup cooked rock shrimp or chopped large cooked shrimp 2 tablespoons diced red onion 2 fresh plum… This “cocktail” combines an appetizer and a kick of tequila.

1 teaspoon Morton kosher salt, or to taste. In a medium bowl, combine pineapple, tomato, onion, cilantro, serrano pepper, lime juice and salt. Stir to combine, taste and add more lime juice or ...

1. Add the tomato juice, 1 tsp. kosher salt, ketchup, lime juice, orange soda, cucumbers, jalapenos, minced onion, and cilantro to a mixing bowl. Stir to combine. Cover and place in the fridge at ...