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Classic Shrimp Cocktail
Chef Nelson ups the ante on a crowd-pleasing appetizer! Beautifully poached and chilled jumbo shrimp are accompanied by Chef's take on classic cocktail sauce, kicked up with a little hot sauce. Served with a simple cucumber-avocado-cucumber salad and saltine crackers, this is the perfect snack or power lunch!
Nutritional facts
Protein
31g
Carbs
73g
Calories
610
Fat
26g
Ingredients
Saltine Crackers, Juice, Tomato, Clamato, Cucumber, Bay Leaf, Cholula Sauce, Carrots, Red Onion, Plum Tomato, Celery, Shrimp, Black Pepper, Kosher Salt, Jalapeno Peppers, Lime Juice, Ketchup, Thyme, Orange Juice, Avocado
Reviews
4.5
Based on 333 reviews
ANTHONY JUAN · 01/07/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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