Spicy Shrimp Cocktail with Tomato and Cilantro - Yummy

Ranked #7,638 in Food & Cooking, #139,279 overall

2 cups tomato juice
1 cup bottled clam juice
½ cup sherry wine vinegar
20 large cilantro sprigs
2 Serrano chiles or Jalapeño chiles, cut in half
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 pounds uncooked large shrimp, peeled, de-veined
1 large tomato, chopped
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 teaspoon sugar
lime wedges and/or avocado

Directions

  • Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and worcestershire sauce in medium saucepan.
  • Boil until sauce is slightly thickened and reduced to 1%u2154 cups, about 30 minutes.
  • Strain into a medium bowl.
  • Heat oil in large non-stick skillet over medium-high heat.
  • Add shrimp and sauté until just cooked through, about 4 minutes.
  • Cool.
  • Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce.
  • Season with salt and pepper.
  • Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  • Garnish with lime wedges and/or avocado.
  • Tumbleweed Pottery Shrimp Server

    V-8 juice add cilantro

    Try this instead,lime juice added to v-8 juice add cilantro and a dash of lemon juice a dash of white pepper burgandy wine and a few drops of olive oil and a drop or 2 of balsmic vinegar soak and chill overnight !

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