Shrimp Martini Recipe

“Rockfish Mexican Shrimp Martini”

Clyde and Mikie’s Favorite Drink, Appetizer, actually!

This Shrimp Martini Recipe is, of course..."Shaken, not stirred!"


  • 1 cup Roma tomatoes, chopped 1/4 inch
  • 1 cup yellow onions, chopped 1/4 inch
  • 1/4 cup cilantro, chopped fine
  • 1/2 tbsp. jalapeno pepper, deseeded and finely chopped
  • 6 tbsp. avocado, chopped into 1/2 inch chunks
  • 3/4 cup Heinz ketchup
  • 2 tsp. lime juice, fresh squeezed
  • 1 tbsp. red Tabasco sauce
  • 1 tbsp. green Tabasco sauce
  • 3/4 tsp. Worcestershire sauce
  • 3/4 tsp. Cajun Chef hot sauce (or whatever hot sauce you have)
  • 1/2 cup cold water

Directions:   Combine all the above ingredients in a large bowl. Mix well and chill. Yields approximately one quart.  

For each serving, use:

  •  6 oz. of cocktail sauce (See recipe above.)
  • 15-20 small/medium shrimp, peeled, boiled, and chilled
  • 1 tsp. blackening spice, add to desired flavor
  • 1 lime wedge
  • 1/2 oz. of tequila (optional)
  • Tortilla chips (red, blue, white corn) for dipping
  • 2 sprigs cilantro, no stems

Place the sauce, shrimp, seasoning, and tequila in a bartender's metal tumbler. Squeeze the juice from the lime wedge into the tumbler and cover the top with a tightly fitting lid or glass. Shake like you're making a real martini. When thoroughly mixed, pour into a serving glass. Place the glass on a plate and arrange chips around the base of the glass. Garnish with cilantro sprigs.

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