Shrimp and Calamari Ring Cocktail

Ingredients

• 1 kg Shrimp (Peeled and cleaned; the source does not specify whether they are purchased with the shells on.)
• 500 g Calamari (Cut into rings.)
• 1 Red onion (The description indicates one onion; chop it to mix in.)
• 3 Sweet peppers (Included in the description; the transcript calls them bell peppers.)
• 8 Small pickles (Chopped.)
• Salt (To taste; the transcript also indicates adding salt when mixing.)
• Ground cumin (Quantity not specified; the description recommends La Comadre cumin.)
• Garlic powder (Quantity not specified; the description recommends La Comadre garlic powder.)
• Black pepper (Quantity not specified; the description recommends La Comadre black pepper. It is mentioned both for cooking and mixing.)
• 2 Limes (Use the juice.)
• 1 manojo Cilantro (The description says “1 large bunch”; chop it to mix in.)
• Mayonnaise (Quantity not specified; mentioned only in the transcript.)
• Tomato sauce (Quantity not specified; mentioned only in the transcript.)
• Worcestershire sauce (A splash; quantity not specified. Mentioned only in the transcript.)
• Water (For boiling the seafood and for the cold-water bath; quantity not specified.)
• Plantain chips (For serving; quantity not specified.)

Steps

1. 1

   Bring water to a boil in a pot. Add salt to taste, cumin, garlic powder, and black pepper.

2. 2

   Add the shrimp and cook them over high heat for a few minutes, until fully cooked.

3. 3

   Remove the shrimp and immediately transfer them to a bowl of very cold water to stop the cooking process.

4. 4

   In the same pot, add the calamari rings and cook them for a few minutes, until tender.

5. 5

   Remove the calamari rings and transfer them to very cold water as well, repeating the process used with the shrimp.

6. 6

   In a bowl, combine the shrimp and calamari rings with the red onion, cilantro, sweet peppers, and pickles. The description indicates that the onion, peppers, and pickles should be chopped; the transcript calls the peppers bell peppers.

7. 7

   Add the lime juice, black pepper, salt, mayonnaise, and tomato sauce. Mix well to combine the flavors.

8. 8

   Add a splash of Worcestershire sauce and mix again.

9. 9

   Serve the cocktail with plantain chips.

Notes

The transcript adds mayonnaise, tomato sauce, and Worcestershire sauce, which are absent from the written list, but does not provide quantities. It also does not specify the exact cooking time for the seafood or the quantities of the seasonings. The description does not clarify whether the shrimp are purchased with the shells on or whether the plantains are chips or prepared in another way.

Nutrition per serving

• seafood
• appetizer
• cold
• gluten-free
• cocktail
• served with plantain chips