Fresh, creamy and thick: the original taste of a great classic always ready to be used. Strained Tomato Sauce is one of the most used ingredients in cooking because it is easy and fast, ideal to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Strained tomatoes are perfect for recipes that call for pureed tomatos! Store up to 5 days in the fridge after opening. How is it made? Tomatoes are washed and crushed. They go through a refinement process that includes sieves to eliminate seeds and peels. The product is then mixed with tomato juice and lightly concentrated. The final product is thermally pasteurized and aseptically filled in our signature carton boxes. Product is exclusively made of Italian tomatoes and does not contain seeds and peels, although we cannot completely exclude possible residue.
|Strained Tomatoes 24.7oz|
|Black pepper||1/4 teaspoon|
|Canola or avocado oil, separated||1/4 cup|
|Chili sauce||1/4 cup|
|Chilli powder||1/2 teaspoon|
|Chopped cilantro||2 tablespoons|
|Clamato Juice||1 cup|
|Diced avacado||3/4 cup|
|Diced English cucumber, peeled||3/4 cup|
|Finely diced celery||1/3 cup|
|Finely diced jalapeno||1/2 cup|
|Finely diced red onion||1/3 cup|
|Freshly squeezed lime juice||3 tablespoons|
|Garlic Powder||1/4 teaspoon|
|Hot sauce||1 tablespoon|
|Kosher salt||1/2 teaspoon|
|Kosher Salt||1 teaspoon|
|Pomi Strained Tomatoes||1/2 cup|
|Prepared horseradish||1/4 cup|
|Smoked paprika||1/4 teaspoon|
|Wild-caught shrimp||1 pound, 15/20|
Mexican Shrimp Cocktail, otherwise known as Cóctel de Camarónes, is not your average shrimp cocktail! Full of crunchy vegetables and shrimp in a spicy, tangy tomato sauce.
To Cook the Shrimp:
Place a large sauté pan over medium-high heat. Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minutes, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp.
Once the shrimp is cool enough to handle, chop into 1/2" pieces, and set aside.
For the Shrimp Cocktail:
In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight. See notes if chilling overnight.
If you plan to make your Mexican shrimp cocktail a day in advance, reserve chopping the avocados and adding them in until just before serving.
1/2 cup of Pomi Strained Tomatoes
3/4 cup diced avocado
3/4 cup diced English cucumber, peeled
1/3 cup finely dice celery
1/3 cup finely diced red onion
1/2 cup finely diced jalapeno
2 tablespoons chopped cilantro
For the Shrimp (or Use Store-Bought, Cooked Shrimp):
1 pound 15/20 wild-caught shrimp
1/4 cup canola or avocado oil, separated
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
For the Sauce:
1 cup Clamato juice
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup chili sauce
1 tablespoon hot sauce
3 tablespoons freshly squeezed lime juice
1 teaspoon Kosher salt