Mexican Shrimp Cocktails

So fun and delicious!

Well, hey, hey everybody. Welcome in the kitchen with Tally Fay. How y’all doing today? Everybody feeling good, feeling happy, and blessed. I know I am. It’s a beautiful, beautiful morning here in Iola, Texas. I am going to get in here this morning. I’ve got my shrimp out. Y’all, have y’all ever ate those Mexican shrimp cocktails you see all the time? I see them when we go eat Mexican food and everything. I just think they look so good. But my biggest problem is is I’m I’m weird about tomatoes and tomato juice and all that stuff, but I use I use a lot of it. But I am weird about it, y’all. So, um, but Buzz loves anything tomato and I thought today for lunch I would get in here and make that. So, I’m going to try it out. Right now, I’ve got my shrimp, thawing in the sink. So, see, I’ve just got me a pile of them in a bowl, and they’re already cleaned and devained and everything. I love that, y’all. That is my favorite shrimp to get from uh HB. It comes in a big fiveb bag, frozen already like that and everything. And oh, I can just use it for so much. I mean, now we’ll buy the other ones from the off the, you know, at the little market thingy in there if I’m doing something special, but these are just amazing to have shrimp ready and on hand and however much I want. But anyway, I need about a pound for this recipe and I got to get these cooked. Now listen, you can use um the frozen salad shrimps in this apparently from what I seen on the on the videos and and recipes and stuff I’ve been looking at. So if you want to, you can already have the the ones that are already cooked and ready for this. But I got to cook these. So I’m going to put them in a pot here. I’m going to let them thaw out. Put them in a pot of water and put a little seasoning in there. Whatever I want. Don’t matter, you know. Just sprinkle you something in there and let them boil just till they get that pinkish color to them. You know, you don’t want to overcook them. And then you got to get them out and let them uh drain and cool. And while that’s going on, that’s when you mix up all your goodies to go in your in your cocktail thingy. So, that’s what I’m going to do. Okay. I’m going to try it today, y’all. I ain’t going to be scared. And I will taste of it. So, they just look delicious and I got to be a weirdo and you know about tomato juice or whatever, but I know they’re good. I know that’s just me. So, you know, sometimes you got to make things that maybe you don’t like them, but somebody in your family loves them. And so, it’s fun to make them and uh watch them enjoy it, right? So, we going to do these uh Mexican shrimp cocktails today. Okay. I’m gonna get all my stuff together, get my shrimp cooked, and uh we’ll stir it all up, y’all, and and see. Okay, I’m excited about it. It’s going to be fun. I hope y’all will follow along with me and enjoy it. It’s a great day, y’all. A blessed day. Okay, so I got all my stuff together. I got the shrimp cooked, y’all. And I got it I chilled it on some ice, so it’s ready. Look at that, man. That makes me just want to get me some red sauce and go to town. Now I can eat that. I can eat that, y’all. But anyway, my shrimps are ready. Okay, matter of fact. Well, no, I got to stir them in. So, okay, this is fun. I’m excited about this. It just looks so good in the glass. And I know Buzz is going to love it. I just know he is. Y’all look at all this freshness I got going here. Okay, it calls for Let me get my little Maybe this will work. This one’s all warped from the dishwasher, but they’re so handy. All right, now I got to follow this recipe. It calls for half a cup of chopped tomato. Now, I I peeled one. I did. I peeled it. And this is like a mediumsized one or whatever. Here, I’m just going and it says chop. And yeah, it just says chopped. It don’t say nothing about the size or nothing. So, I’m going to This is probably end up being a little more than half a cup, but I’m going to go ahead and use it. Y’all know how I am about that. And Buzz will love the tomato bites anyway. So, half a cup. Is that Yeah, I’m going to do it. Okay. Got me a bowl here. There’s half a cup of chopped tomato. Now, I need me some cilantro. It says a quarter of a cup on it. Y’all, when do I do a quarter of a cup of any kind of spice stuff? I mean, herb stuff. I’ll just take it and do it like this, though. I’m going to eyeball that. 1/4 of a cup of cilantro. Take my little herb scissors and do that. How can this not be a wonderful summertime dish, y’all? I mean, just got to be so refreshing. I wish I like tomato stuff better. I mean, I like some of it and some of it I don’t. And you know, like I said, I’m a weirdo about it. It really makes me angry with myself that I But my whole my daddy and my brother and myself are like that about tomatoes. I’ve grown to be able to eat them more. Like we’re going to eat BLT sandwiches tonight. I love that when them uh tomatoes come in. M. Okay, there’s our cilantro. Now, we need half a cup of lime juice. Now, that thing said on there half a cup. It said around four limes. So, I got four limes out. Well, I went ahead and juiced them in my little juicer. But, let me see here. Let’s see what those two limes gave me. Where’s my I can’t see nothing, y’all. What did I say on the lime juice? Half a cup. Okay. Oh, okay. I do need to do me one more. Have to juice me one more lime over here real quick with my fancy little juicer. Oh, I just love it. I’ve got to I just use it so much, y’all. [Music] And it does it so fast, you know, and good, too. I mean, It gets every bit of that juice out of there that you can get. Look at that. Got me a little hole. Wouldn’t it be fun to make something and serve it in these? You know where you like lime and you dip it out of there a little with a little Am I crazy? Y’all know I am. But that’s all right. All right. Where’s my cup? here. There we go. Yep. All right. There’s our lime juice. Voila. Now, it calls for one cup of tomato juice, y’all. Right. One cup of tomato juice. Now, in the rest, now look, let me shake it. This is Buzz’s homemade tomato juice, y’all. Look at that. Ain’t that gorgeous? We’ll put this jar in the refrigerator and he’ll get it out and just drinking glasses of it. You know, he loves to do that and stuff, but it’s great for what I’m fixing to do, right? I need tomato juice. And this is homemade on top of that. So, it’s really, really good to use for stuff like this. I know they enjoy it, y’all. So, half a cup, no, one cup of tomato juice. One cup. There we go. A cup of tomato juice. All right, we got half a cup chopped tomato, 1/4 cup chopped cilantro, one cup tomato juice, and half a cup of lime juice so far. Now, the next thing I need is half a cup of finely chopped onion. Half a cup of that. And it says finely chopped. So, you know what I’m going to do? I’m going to get my little chopper hopper. Oh, I can use this one. I should have done had this out, y’all. Let me get it. I’m going to get my little one. Okay. So, I’ve got it out here. Move these over here. Half a cup. Let’s see. I’m going to take this one. This half of it and put it in here. Just a regular onion. Okay. These are sweet onions that we get from the store here now from HB. We’ll pick up the bags of them. And they’re the sweet onion. it says and they are good. Okay, now it took me longer to get it out of the cabinet than it did for me to chop it. That’s how awesome these little things are. These little things are awesome, y’all. Look at that. Beautiful. Okay. All right. I’m just going to just to make sure. Ah, close enough. There we go. Half a cup. Finally chopped onion going in there. Okay, there’s our onion. The next thing it calls for is half a cup of chopped cucumbers. Fresh cucumber. Now I got to do the little end thing on it. Off the belly button end. I call it. Wait a minute. Which one? Which end is this? Lyn blossom. Okay. So it’s the blossom end, not the belly button. My bad. Okay. Just take a little old slab of it there off the end and do your little circles. Rub it good and get that bitter out of it. See all that white on there? That’s what it creates when you do your little rubbing thingy. Apparently, it pulls the bitterness out of it. So, we’re going to take this and we’re going we’re going to uh peel these real quickly. Now, I can’t peel them as pretty as Buzz can cuz I ain’t got the patience, but I’m just getting it done. Right. Get her done. That’s what I’mma doing. So, we’re going to need half a cup. Oh, and also it says you want to take the seed stuff out of the middle of it. You don’t want all that all that in there at all. So, we’ll have to uh cut it open. Oh, it smells wonderful. I’m going to cut it like that and just go down through there and take them guts out of it real quick. Easy peasy. This is very easy, y’all. When I got all the stuff out, I was like, “Oh my goodness, it’s going to be easy to make to be so beautiful looking and everything there, you know.” All right. Now it says cut them up. I’m gonna go down through there. I like that. Make a little bit smaller bites. Not bitty bitty, but you know, cuz it doesn’t say nothing about fine chopped or nothing like that. It just says chopped. See if that’s going to make half a cup for us. Have y’all ever eaten these? I want to know that. Y’all have to tell me cuz like I say, I’ve always seen them in the restaurants and just thought they look so delicious. And then I all the time seeing recipes of them online and stuff. You’re just like, “Oh my goodness, it just has to be good.” Let’s see what that did. Oh yeah, we got us half a cup. Okay, done deal on that. So, that was only one kind of small medium type uh cucumber. All right, put that in there. There’s our cucumber. Next thing we need is one avocado diced, but that’s not going to go in there yet. Let me see here. One avocado. Okay, one jalapeno finally chopped. All right, back to the little chopper hopper thingamajiggy. Now, I took them and deseeded them. They were little, so I’m going to say that that h I don’t know. I’ll get them get it too hot if I put too much in there. Okay, I’m going to just satisfy myself and put that in there. One jalapeno finally chopped. We can do that. [Music] They’re sliding under a little bit. Okay, there we go. We got it now. All right, one jalapeno finally chopped. Put that in there. From the smell of these, baby, I might be glad. or you might be glad I didn’t put every one of them in there that I had ready. Okay, there’s our jalapeno. Okay, now it calls for the Mexican hot sauces, y’all. And see this is this is my favorite. This Valentina, is that how you say that? See, it says on there Mexican hot sauce. But the other one it suggested was either this one or that I can’t think of the name of it y’all, but it’s the little bottle. It’s got the little round wooden ball lid on the top of it. I know y’all know which one I’m talking about and I cannot think of it right now what the name of that is, but I decided on this one because we eat I know we eat this one. So, it calls for a teaspoon of it. One teaspoon. That’s easy enough. That don’t sound like a lot to me, but I guarantee you them jalapenos in there. Shake it up good. [Music] All right, there’s just a teaspoon of our Mexican hot sauce going in there. Now, we got to salt and pepper it to taste. Remember, I’m adding shrimp and avocado to this, right? So, there we go. There’s just some salt and pepper. Now, our uh Now, let’s see. It says, “Stir this up. Get it blended well. I don’t think mine going to look as pretty as theirs do in the glasses, y’all. I don’t know. What’s new about that? Huh? Okay. Now, avocado. What’s it say about the cut on it? Diced. That’s what it says. Diced. That part didn’t want to come out. It’s all right. Maybe if I slice them a little thinner, it’ll come off of there. Voila. Yeah, that one end is staying stuck to it, but that’s okay. There’s that. It’s another pretty avocado. We had some pretty ones last night for Buzz to eat with his uh taqua. I’m on a Mexican food kick all of a sudden, I guess, cuz I got all these limes and avocados and stuff the other day. Okay, now we’re going to dice this. Okay, put it in our bowl. And now our shrimp. Put them in there. Voila. There is our ingredients, y’all, for our Mexican shrimp cocktail. Now, what I got to do is put this in the refriger. Oh, it’s looking pretty now. Y’all look at it up close. Oh, now I’m getting excited again. I was wondering about myself. Okay, we got to put this in the refrigerator. Toss this around gently so you don’t tear up your smoosh your avocados. Okay, but uh for 30 minutes. Do that for 30 minutes. That’ll give me time to clean up my mess. All right, clean up my mess and get everything ready to put it in the little glass and see what it’s going to look like. All right, it’s Mexican shrimp cocktails, y’all. All righty. So, I’ve had it in the refrigerator for about half an hour. I stirred it once just to try to stir the flavors around and all that good stuff. Y’all, let me get over here and y’all look at it in the bowl. Do I have that right? Wait a minute. There we go. Talif videoing. Right. Look at that. What do y’all think? It smells wonderful. I know that. I can’t wait for Buzz to try it. So, I’m just going to take it and just take me some up like this. All right. Now, I want some of this juice in there. Right. Okay, there it is in the glass. All right, I’m going to take it and do it like this. Isn’t this fun? Okay, put it like on a little plate like this. And it says serve it with either tortilla chips, which I don’t have right now, and that would be probably be my choice for it just because of the flavors. But either that or saltine crackers, it said. So, let me get these tubed. I’m just going to take and put Buzz some uhoh some crackers around here like like this. Do it kind of like that. And then it says, “Sprinkle a little bit of cilantro on top.” And get you a little slice of lime. Let’s do a little slice of lime here. Now, I don’t want to overpower the lime for Bus. So, I’m not going to I’ll squeeze just a little pinch of it. But it says like, you know, just like do a little pinch of lime like that kind of sort of. That’s all I’m going to do with it right there on that. But for prettiness, right? Do us a little lime on there. Y’all look looking how fun and easy. So easy. Look at it up close, y’all. Baby, are you ready to try this? I reckon. Oo, listen to that thunder. You reckon you are? I reckon. Okay, come over here and try this for him. You can get over here. I’ll move my stuff. out of the way. I don’t know how you I really don’t. I got a fork. Well, that’s what I’m going to do. I’m going to fork some out on this cracker. Okay. Well, a little bit of Right. A little bit of avocado on there. Shrimp. That’s good, babe. Is it? Absolutely. Oh my goodness. I got to try some. Okay, I’m going to try it, y’all. It just looks so good. All right, I’m going to get me a little hunk of I want a I want all of it on there. There’s a There’s a avocado bite. I didn’t put me no tomato bite on it. So, all right. Here I go. Okay. I like it. I I can eat that all day. Look at it. That’s awesome, y’all. Thank you, baby, for trying it. He going to have to eat it now. Yay. I think people would really enjoy this. I really do. Look at that. The shrimp’s all in there. little bit of everything. It was fun making it. I hope y’all had fun watching me with it and joining in with me. Maybe you wrote it down. Maybe you want to try it. And you may be like me and not crazy about tomato juice and stuff or whatever. But I really didn’t even taste that with all the flavors going on in there. The cucumber makes it fresh and the cilantro, right? And then you got your tomato and onion in there. All of it. and the spices. It’s good stuff, y’all. There’s our Mexican shrimp cocktail made in the kitchen at Tally Faze today. I love y’all. I hope you have a wonderful, wonderful, blessed day. And uh just keep lifting everybody up in your prayers and all that and just give it to the good Lord, right? I love y’all. Listen, y’all. Stay blessed, eat well, and I’ll see you next time in the kitchen with Talif Fay.