Captiva Shrimp Cocktail

This light appetizer mixes seafood with colorful vegetables and cilantro. The bright flavors are particularly harmonious alongside drinks made with white spirits, such as vodka, gin, or blanco tequila.

Makes 4-6 servings

Shrimp Cocktail

1 lb. medium (20–25 count) shrimp

½ tsp celery salt

1 cup diced English cucumber

½ cup diced tomato

¼ cup diced yellow onion

1 Tbsp chopped fresh cilantro, plus sprigs for garnish

1¼ cups Captiva Juice Blend

5 Tbsp fresh lime juice

5 Tbsp green Tabasco®

1 avocado, peeled, pitted, and diced

Yellow corn chips, for serving

Captiva Juice Blend (Makes 1 1/2 cups)

1 cup shrimp stock, fish stock, or vegetable stock

2/3 cup ketchup

½ cup Clamato® juice

3 Tbsp fresh lime juice

3 Tbsp green Tabasco®

½ tsp granulated onion

½ tsp granulated garlic

½ tsp freshly ground black pepper

PRINT RECIPE

Instructions

Captiva Juice Blend: In a blender, combine all the ingredients and blend until smooth.

Peel and devein the shrimp, removing the tail segments; reserve the shells and tails to make the shrimp stock. Season the shrimp with the celery salt.

In a steamer over boiling water, cook the shrimp just until they turn opaque, 2½ to 3 minutes. Do not overcook. Remove the shrimp from the steamer and let cool. Do not rinse the shrimp, or the celery salt seasoning will wash off. Cut the shrimp into ½-in. dice.

In a small bowl, mix the cooked shrimp with the cucumber, tomato, onion, chopped cilantro, and juice blend. Season with the lime and Tabasco® and mix again.

To serve, spoon into shrimp cocktail glasses or small bowls. Top each serving with diced avocado and garnish with cilantro sprigs. Serve with corn chips.

From our “The Marlin Bar: Cocktails with Tommy Bahama” book PRINT RECIPE

Captiva Shrimp Cocktail

Makes 4-6 servings

Shrimp Cocktail

1 lb. medium (20–25 count) shrimp

½ tsp celery salt

1 cup diced English cucumber

½ cup diced tomato

¼ cup diced yellow onion

1 Tbsp chopped fresh cilantro, plus sprigs for garnish

1¼ cups Captiva Juice Blend

5 Tbsp fresh lime juice

5 Tbsp green Tabasco®

1 avocado, peeled, pitted, and diced

Yellow corn chips, for serving

Captiva Juice Blend (Makes 1 1/2 cups)

1 cup shrimp stock, fish stock, or vegetable stock

2/3 cup ketchup

½ cup Clamato® juice

3 Tbsp fresh lime juice

3 Tbsp green Tabasco®

½ tsp granulated onion

½ tsp granulated garlic

½ tsp freshly ground black pepper

PRINT RECIPE

Instructions

Captiva Juice Blend: In a blender, combine all the ingredients and blend until smooth.

Peel and devein the shrimp, removing the tail segments; reserve the shells and tails to make the shrimp stock. Season the shrimp with the celery salt.

In a small bowl, mix the cooked shrimp with the cucumber, tomato, onion, chopped cilantro, and juice blend. Season with the lime and Tabasco® and mix again.

To serve, spoon into shrimp cocktail glasses or small bowls. Top each serving with diced avocado and garnish with cilantro sprigs. Serve with corn chips.

From our “The Marlin Bar: Cocktails with Tommy Bahama” book PRINT RECIPE

Captiva Shrimp Cocktail

Shrimp Cocktail

1 lb. medium (20–25 count) shrimp

½ tsp celery salt

1 cup diced English cucumber

½ cup diced tomato

¼ cup diced yellow onion

1 Tbsp chopped fresh cilantro, plus sprigs for garnish

1¼ cups Captiva Juice Blend

5 Tbsp fresh lime juice

5 Tbsp green Tabasco®

1 avocado, peeled, pitted, and diced

Yellow corn chips, for serving

Captiva Juice Blend (Makes 1 1/2 cups)

1 cup shrimp stock, fish stock, or vegetable stock

2/3 cup ketchup

½ cup Clamato® juice

3 Tbsp fresh lime juice

3 Tbsp green Tabasco®

½ tsp granulated onion

½ tsp granulated garlic

½ tsp freshly ground black pepper

PRINT RECIPE

Instructions

Captiva Juice Blend: In a blender, combine all the ingredients and blend until smooth.

Peel and devein the shrimp, removing the tail segments; reserve the shells and tails to make the shrimp stock. Season the shrimp with the celery salt.

In a small bowl, mix the cooked shrimp with the cucumber, tomato, onion, chopped cilantro, and juice blend. Season with the lime and Tabasco® and mix again.

To serve, spoon into shrimp cocktail glasses or small bowls. Top each serving with diced avocado and garnish with cilantro sprigs. Serve with corn chips.

From our “The Marlin Bar: Cocktails with Tommy Bahama” book PRINT RECIPE

Captiva Shrimp Cocktail

Captiva Shrimp Cocktail

Captiva Shrimp Cocktail

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Captiva Shrimp Cocktail

Captiva Shrimp Cocktail

Captiva Shrimp Cocktail

Hello,Friend

Create a New Account

Hello,
Friend