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Cinco De Mayo Favorites – Spicy Datil Pepper Mexican Shrimp Cocktail and 7 Layer Dip (or however many layers you want to make it!)

Cinco De Mayo, May 5th, is fast approaching, and I’m serving up some fun and easy appetizers to help you create a festive mood.  The Piñata is optional.

Who doesn’t love a Fiesta?  All you need is a few friends, some amazing food, and lots of cold beverages  Don’t know where to start?  Here are 2 recipes to get your Cinco De Mayo Party rockin’!

First, a Spicy Mexican Shrimp Cocktail, made with Old St Augustine Gourmet Datil Garlic Seasoning Blend and one of our amazing Datil Pepper Hot Sauces.  Next, my take on a simple layered dip, made with Old St Augustine Gourmet Datil Chipotle Steak Blend and Old St Augustine Gourmet Datil Garlic Seasoning Blend.  I left out the shredded cheddar cheese and lettuce normally in a 7 layer dip, but you can mix and match ingredients to suit your taste.  Serve in pretty little individual clear glass bowls, so everyone feels special.  (Double dipping is definitely encouraged!)

Layered Mexican Dip made with Old St Augustine Gourmet Datil Chipotle Steak Seasoning and Old St Augustine Gourmet Datil Garlic Seasoning Blend

If you prefer tacos, my Cinco De Mayo post from 2018: Cinco de Mayo Tequila-Lime Marinated Chicken Tacos might be just what you’re looking for.  You can marinate skirt steak as well for a beefy version.  But I’m on a definite seafood kick right now.  Living in St. Augustine, Florida has distinct advantages.  I can get fresh fish and shrimp, literally right off the boat.  If you live in an area where fresh seafood is not available, buy the best quality flash frozen you can get.  If your fish market sells “previously frozen” shrimp, cook and eat them as soon as possible.  Refreezing is not recommended.

I’ve said it before, but I can’t tell you enough, SMELL the shrimp or fish if you can.  My local fish market sees me coming and gets prepared to let me smell test whatever I’m thinking about buying.  If something smells really “fishy,” it is not fresh.  You want a nice salty, beachy fragrance – like fresh salt air.
Spicy Shrimp Cocktail made with Old St Augustine Gourmet Datil Garlic Seasoning Blend and Snake Bite Datil Pepper Hot Sauce.
Mexican style shrimp cocktail is refreshing and filling, spicy and tangy.  And it’s full of plump, juicy shrimp.  It’s like gazpacho, only better.  This recipe makes 12 generous servings, enough to serve a crowd at your next party.  Low in calories, and it can be made vegan by leaving out the shrimp.  Serve in chilled wine glasses or pretty parfait glasses for maximum wow effect.  Your guests will love that you took the initiative to make something special, something unique and different.  They don’t need to know that other than cooking the shrimp –  and you can buy those pre-cooked if you wish – there is little work involved, other than some chopping.

You can even use the food processor for all the chopping.  I love the feel of a well balanced knife in my hands, and the satisfaction of all those little pieces being fairly uniform in size.  Sure it takes a few minutes, but it is therapeutic, as long as you keep the knife away from your fingers!
Spicy Shrimp Cocktail made with Old St Augustine Gourmet Datil Garlic Seasoning Blend and Venom Datil Pepper Hot Sauce
The key to making this Mexican shrimp cocktail, is to have all the ingredients chilled ahead of time.  It comes together quickly, but does need to hang  out in the refrigerator for at least an hour to meld the flavors and thicken up a bit.  This is a remarkably fresh and flavorful combination of vegetables and the shrimp are the icing on the cocktail, so to speak.
Spicy Shrimp Cocktail made with Old St Augustine Gourmet Datil Garlic Seasoning Blend and Stinging Lizard Scorpion Pepper and Datil Pepper Hot Sauce

Mexican Shrimp Cocktail

Prep Time: 20 minutes

Cook Time: (for shrimp) approximately 10 minutes to boil the water and then cook the shrimp

Chill Time: 1 hour (at least)

Serves: 12

Ingredients:

Utensils:  Large cook pot with about 2-3 quarts of water,  slotted spoon,  large bowl of ice water to cool shrimp, large glass bowl to mix shrimp cocktail.  Wine glasses or parfait glasses, chilled, for serving.

Instructions:

  1. Peel, devein and remove the tails from the shrimp.
  2. Bring a large pot of water to a boil, and drop in the shrimp.
  3. Cook just until shrimp turn pink, about 3 minutes.
  4. Immediately remove shrimp with a slotted spoon to a bowl of ice water to stop the cooking process.
  5. Drain the water from the shrimp and pat dry.
  6. In a large glass bowl, whisk together the chilled V8 or Clamato juice with the ketchup.
  7. Add the diced onion and lime juice, cooked shrimp, tomatoes, cucumber, celery, jalapeno, the Old St Augustine Gourmet Gourmet Datil Garlic Blend, the Old St Augustine Gourmet Snake Bite Datil Pepper Hot Sauce, (or your choice of Venom Datil Pepper Hot Sauceor Stinging LIzard Scorpion Pepper and Datil Pepper Hot Sauce)
  8. Stir in the chopped cilantro leaves.
  9. Gently add in the avocado, stirring just until combined.  Cover the bowl with plastic wrap.
  10. Chill in refrigerator for at least one hour before serving.
  11. Ladle servings (about 2/3 cup) into chilled wine glasses or parfait glasses.
  12. Garnish with slices of lime and reserved shrimp, if desired.

Mexican Layered Dip made with Old St Augustine Gourmet Datil Chipotle Steak Blend

Spicy Mexican Layered Dip

Prep Time: 15-20 minutes

Serves 12

Ingredients:

Instructions:

  1. In a small bowl, mix the refried beans with the Old St Augustine Gourmet Datil Chipotle Steak Blend.
  2. Spread about 2 Tablespoons of the bean mixture in each of 12 small bowls or small clear glasses.
  3. Combine the sour cream Old St Augustine Gourmet Datil Garlic Seasoning Blend. and chopped green chilies.
  4. Spread a small amount in each of the bowls, on top of the bean mixture, making sure to take sour cream to the edges of the bowl.  (You want to see the layers.)
  5. Divide the guacamole among the bowls, again, making sure to push some to the edge for a pretty presentation.
  6. Top with salsa and sliced black olives.
  7. You can add shredded cheese and lettuce at this point if you wish.
  8. Serve with tortilla chips.

Mexican Shrimp Cocktail

Nutrition Facts

Serving Size 3/4 cup
Serves 12
AMOUNT PER SERVING
Calories103
% Daily Value*
Total Fat 2.8g4%
Saturated Fat 0.3g
Trans Fat 0g
Polyunsaturated Fat 0.4g
Cholesterol 61.2mg20%
Sodium 513.3mg21%
Total Carbohydrate 12.5g4%
Dietary Fiber 0.5g2%
Sugars 9.6g
Protein 8.3g17%
  • Vitamin A3%
  • Vitamin C55%
  • Calcium3%
  • Iron3%
  • Vitamin D0%
  • Vitamin E1%
  • Vitamin K20%

 

Mexican Dip (without cheese and lettuce)

Nutrition Facts

Serves 12
AMOUNT PER SERVING
Calories109
% Daily Value*
Total Fat 7.3g11%
Saturated Fat 2.4g
Trans Fat 0g
Polyunsaturated Fat 0.4g
Cholesterol 7.2mg2%
Sodium 533.3mg22%
Total Carbohydrate 8g3%
Dietary Fiber 2.1g9%
Sugars 1.2g
Protein 3.3g7%
  • Vitamin A2%
  • Vitamin C1%
  • Calcium9%
  • Iron2%
  • Vitamin D1%
  • Vitamin E1%
  • Vitamin K2%
  • *Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.
    *The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Mexican Layered Dip made with Old St Augustine Gourmet Datil Garlic Seasoning Blend

Stay Spicy!

Angela

Prep Time: 20 minutes

Cook Time: (for shrimp) approximately 10 minutes to boil the water and then cook the shrimp

Serves: 12

Products Used

gourmet garlic blend 3 point 7 oz
$7.99$19.99
datil chipotle steak blend 3 oz
$7.99$19.99
snake bit datil pepper hot sauce
$6.99
venom datil pepper hot sauce 5 oz
$7.49

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