How To Make Roasted Tomato Shrimp Cocktail
Create a Mexican-themed seafood appetizer with this shrimp cocktail recipe. It has creamy avocados, roasted tomatoes, hot sauce, and cilantro.
Serves:
Ingredients
For Sauce:
- 1lbtomatoes,(or 1½ cups), canned fire roasted, diced tomatoes
- 1smallred onion
- 3clovegarlic
- 1tbspolive,or vegetable oil
- 2tbspbalsamic,or sweet sherry vinegar
- 2tbspbrown sugar
- ¼cuptamazula hot sauce,or another favorite mexican offering
- salt
For Finishing:
- 12ozshrimp,cooked, peeled, deveined, medium size
- 1smallavocado
- 3tbspcilantro,chopped
Instructions
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Roast tomatoes on a rimmed baking sheet about 4 inches below a preheated broiler for 5 or 6 minutes per side, until soft, blackened, and blistered. Remove and let cool.
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Meanwhile, turn oven to 425 degrees F. On another baking sheet, drizzle onion and garlic with oil and toss to combine.
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Roast, stirring a few times, until richly browned. This will take about 15 minutes total. When tomatoes are cool, pull off blackened skins.
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Scoop tomatoes into a food processor and pulse several times to chop into small pieces. Scrape into a large bowl.
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Without washing food processor, scoop in onion and garlic, then pulse until coarsely chopped. Scrape in with tomato and stir in vinegar, brown sugar, and hot sauce.
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Taste and season highly with salt.
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Add shrimp, avocado, and cilantro to sauce and stir to combine.
Nutrition
- Calories: 89.92kcal
- Fat: 3.46g
- Saturated Fat: 0.55g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.03g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 8.50g
- Fiber: 2.18g
- Sugar: 4.89g
- Protein: 6.91g
- Cholesterol: 53.58mg
- Sodium: 441.16mg
- Calcium: 39.64mg
- Potassium: 310.79mg
- Iron: 0.50mg
- Vitamin A: 50.13µg
- Vitamin C: 16.03mg
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