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
29g
Carbs
69g
Calories
480kcal
Fat
13g
Ingredients
Saltine Crackers, Juice, Tomato, Clamato, Cucumber, Bay Leaf, Cholula Sauce, Carrots, Red Onion, Plum Tomato, Celery, Shrimp, Black Pepper, Onion, Kosher Salt, Jalapeno Peppers, Lime Juice, Ketchup, Thyme, Orange Juice, Avocado
Contains shellfish, clams, wheat, soybeans.
Reviews
4.5
Based on 262 reviews
Rosemary · 07/04/25
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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 Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela 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 Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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