mixed Seafood cocktail

I rarely make a dish identically twice. There usually are at least small differences.

a. mixed seafood cocktail #1

2017-01-22

This is very similar to the campechana recipe, but this is mixed seafood served with Pico de Gallo instead of shrimp in a tomato vegetable stew. Try them both, see which you like best. :-)

INGREDIENTS

This is what you need for 4 servings:

  •  1 lb. jumbo shrimp
  • 1 lb. seafood mix with clams, mussels, squid, octopus
  • 2 cups pureed tomatoes
  • up to 2 cups seafood stock
    e.g. oyster juice or crab stock. shrimp bouillon
  • 1 cup Pico de Gallo
  • S&P, seasoning
  • ketchup
Pic4: seafood cocktail #1

Directions

 

Pic5: pico de gallo
Pic6: sauce
Pic7: add seafood

 

Pic8: seafood, pico de gallo, ketchup
Pic9: add broth
Pic10:  mix gently

b. mixed seafood cocktail #2

2020-09-14

Very similar to, but not the same as the above recipe.

I had to use raw shrimp this time. The store was out of stock of the cooked ones.

Just like my other seafood cocktail recipes, this is not mostly ketchup.
Ketchup is served as a condiment, to be used (or not) as desired, but this is not a sweet dish at all.

As  always, we serve this warm, not chilled.
This looks so much better in these large glasses than in stoneware bowls.

INGREDIENTS

This is what you need for 4 servings:

  • 2 lbs. small shrimp, raw
  • 1 lb. colossal shrimp for garnish
  • 1 lb. 'paella seafood mix'
  • 1 can seafood mix
  • 1 can clams
  • S&P

vegetables: chopped small

  • 1 lb. tomatoes
  • 1/4 head celery
  • 1 medium onion
  • hot pepper(s)
  • cilantro

optional condiments:

  • hot sauce
  • ketchup
Pic11: mixed seafood cocktail #2

Directions

2020-09-14

Pic12-14: cook seafood

 

Pic15-17: vegetables in seafood broth

 

Pic18-20: then do this

Meanwhile,

 

Pic21-23: reheat & serve

 

Pic24-26: condiments

 

Pic27-29: seconds, leftovers