Spicy Shrimp Cocktail with Tomato and Cilantro - Toledo News Now, Breaking News, Weather, Sports, Toledo

Spicy Shrimp Cocktail with Tomato and Cilantro

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  • 2 cups tomato juice
  • 1 cup bottled clam juice
  • 1/2 cup Sherry wine vinegar
  • 20 large cilantro sprigs
  • 2 serrano chilies or jalapeño chilies, cut in half
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 pounds uncooked large shrimp, peeled, deveined
  • 1 large tomato, chopped
  • 2 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 teaspoon sugar
  • Lime wedges

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 2/3 cups, about 30 minutes. Strain into medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool. Add rest of ingredients to sauce.  Garnish with lime wedges.

Serves 6-8.