Step-by-Step Guide to Prepare Any-night-of-the-week Brad's crab and shrimp cocktail

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We hope you got benefit from reading it, now let’s go back to brad's crab and shrimp cocktail recipe. To make brad's crab and shrimp cocktail you only need 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Brad's crab and shrimp cocktail:

  1. Prepare 2 of dungeness crab, deshelled.
  2. You need 1 lb of 21-25ct wild prawns, deshelled.
  3. You need 1 (8 oz) of can tomato sauce.
  4. Use 1 tbs of lime juice.
  5. Take 2 tbs of worchestershire sauce.
  6. Prepare 1 tsp of minced garlic.
  7. Use 1 tsp of tobasco sauce.
  8. Provide 2 tsp of horseradish.
  9. You need 1 tbs of red wine vinegar.
  10. Get 2 cups of clamato juice.
  11. Get 1/2 cup of chopped cilantro.
  12. Take of Garnish.
  13. You need slices of Lemon.
  14. Use of Pickled asparagus spears.

Steps to make Brad's crab and shrimp cocktail:

  1. Deshell the crab and reserve in the fridge..
  2. Deshell and devein shrimp. Melt 1 tbs butter in a hot frying pan. Add shrimp. Sprinkle with sea salt, white pepper, and garlic powder. Saute until just done. Reserve in the fridge..
  3. Combine rest of ingredients except garnish into a bowl. Refrigerate for a half hour..
  4. Prepare 4 margarita glasses. Split the crab into 4 equal servings. Place in glasses. Pour clamato mixture over the top. Arrange prawns around the edge..
  5. If you like it a little spicier, add more tobasco sauce. Garnish with lemon slices and asparagus. Serve immediately. Enjoy..

In this Mexican Shrimp & Crab Cocktail recipe I changed it up from the traditional Mexican shrimp cocktail sauce by adding tomato paste to help cut down the sweetness. If you are not a cilantro lover add just a few tablespoons of fresh cut cilantro instead. Mix all ingredients and chill before serving. If using shrimp, saute in garlic and olive oil and then cut into thirds. This campechana recipe is the perfect marriage of plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado.

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