Shrimp And Roasted Tomato Cocktail

Posted by Jane Ruggiero on 1st May 2013

 Are you looking to add some extra flair to a classic appetizer recipe? If so, try adding a touch of Mexican flair by making this yummy recipe and serving it up in a way that will impress all your guests and clients. Want to know the best way to serve this delicious recipe. Use Bamboo Coupelle dishes, Only .49. They are perfect for serving Shrimp and Roasted Tomato Cocktail recipes. Now, get the recipe and don’t forget to get the coupelle dishes, too.

Paul Elledge
Paul Elledge

Here are the ingredients that you will need:

Sauce ingredients:

2 lbs. Of tomatoes or you can substitute 3 cans of fire-roasted tomatoes in place of raw tomatoes.

 2 small onions slice about ¼ inch thick

 6 peeled cloves of garlic, peeled and cut into halves

 2 Tbsp. of garlic or vegetable oil

 4 Tbsp. of balsamic or sweet sherry vinegar

 4 Tbsp. Of brown sugar

 ½ cup of hot sauce (preferably Tamazula, but any mexican hot sauce will do just fine.)



 The rest of ingredients you will need are:

  24 ounces of medium sized shrimp, cooked, peeled and deveined

 2 small avocado (pitted, scoop flesh out from the skin and cut it into about ½ inch cubes)

 6 Tbsp. Of cilantro, chopped.



Put tomatoes on a thin sized baking sheet, place the tomatoes under a broiler (about four inches from the broiler itself), then roast until the tomatoes are soft, blackened and contain blisters. Remove from broiler and set them aside to cool down. While you wait for the tomatoes to cool, preheat your oven to 425 degrees F. and put onion and garlic on another baking sheet, drizzling them with oil. Toss the onions and garlic with the oil until well coated. Now, roast the onion and garlic until they are nicely browned. Stirring them several times during roasting them. This should take about 15 minutes. Now, tomatoes should be cool enough so take off the skin on each tomato.


Put your tomatoes into a food processor, pulse them until they are chopped into small pieces. Place them into a large bowl. Don’t wash the food processor and put the garlic and onions in it, then pulse them until chopped coarsely. Now, add the onions and garlic to the tomatoes, stir in vinegar, brown sugar and hot sauce. It is now time to taste, add salt if needed.

If you like your shrimp cold simply put it in the refrigerator to cool, then add shrimp, avocado and cilantro together with sauce.  Now, serve up your recipe in fabulous Bamboo Coupelle dishes and enjoy. Special thanks to Delish, specifically Rick Bayless for sharing this recipe.