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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 375.5
  • Total Fat: 16.9 g
  • Cholesterol: 221.0 mg
  • Sodium: 268.6 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 10.5 g
  • Protein: 28.2 g

View full nutritional breakdown of Fire Mouth Coctel Mexicana calories by ingredient
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Fire Mouth Coctel Mexicana

Submitted by: ILLUMINATI85

Introduction

As many veggies as you can get in a cocktail, but not for the faint of taste bud....This protein rich "soup"packs a hot punch! An original from Mexico where Seafood is a diet staple...learned this from my Mother in Law! As many veggies as you can get in a cocktail, but not for the faint of taste bud....This protein rich "soup"packs a hot punch! An original from Mexico where Seafood is a diet staple...learned this from my Mother in Law!
Number of Servings: 8

Ingredients

    1 Large Bottle Clamato Cocktail Juice (the biggest one the store offers should be 64 oz)

    2 16oz bags of shrimp (your preference on type)

    4 Avocados, halved and peeled

    1 Large Onion

    1 Whole slalk of celery, chopped

    3 Large red ripe Tomatoes

    1 Bunch fresh Cilanto

    3 Fresh limes

    2 Jalapeno Peppers, fresh and De-seeded

    1 Whole bottle Salsa Valentina, Zapatio Sauce or other preffered hot sauce

    1 Box of Nabisco Saltines to serve on the side of each dish

    1 Bowl of Pico de Gallo Salsa (homemade..it's simply some onion, tomato, jalapeno, cilantro and lime chopped small and mixed together left to chill in the fridge)




Directions

Makes Roughly 8 Servings of 3 cups (bowl full)
Great thing: There is NO cooking time!! No hot stove!!

Utensils:
LARGE bowl w/ Cover
Stirring Spoon
Knife

Pour entire jug of Clamato into the bowl.
Add the entire bottle of hot sauce.
Set Aside.

Defrost and peel pre-cooked shrimp. Make sure they are de-veined and soak in brine (salted water) for about 10 minutes.

Chop avocado into square pieces at about 15-20 pieces per avocado

Chop tomatoes into medium-small size pieces

Chop entire celery into small pieces

Chop jalapeno into very small pieces, being sure no seeds are added

Chop onion into small pieces. Should be same size/smaller than celery.

Rinse Shrimp, add to Clamato in bowl.
Add all chopped veggies.

Loosley dice the entire bundle of fresh cilantro.
Add cilantro to bowl.

Cut 3 limes in half. Squeeze juice from the limes directly into the bowl

Stire well, taste and season to your discretion.
Mexican cooking is all about the taste you prefer!

Refridgerate for 30 mintues to let the flavors saturate.

(Tip**--If you're a seafood lover or adventerous, many people serve this coctail with oysters, squid and vodka as ingredients as well!!!**)

Serve in chilled bowls or large wine glasses with crackers. If you made the extra pico de gallo, put a few spoonfulls in the middle of each bowl before serving!

SALUD!!





Number of Servings: 8

Recipe submitted by SparkPeople user ILLUMINATI85.






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