Mexican shrimp cocktail

Mexican shrimp cocktail

Hello weekend! Sacramento can’t dec >

I love this model of shrimp cocktail, it’s kind of like a virgin Bloody Mary with cucumber, celery, red onions, avocados and lots of shrimp.

Ideal for dipping, or eating with a spoon. Or picking out the shrimp pieces with a fork, then the avocado pieces, and then eating the rest with a spoon as if it had been gazpacho. Enjoy!

Mexican Shrimp Cocktail Recipe

  • Prep time: twenty minutes
  • Cook time: 15 minutes
  • Yield: Serves four-six

If it really is tomato season, use freshly chopped tomatoes with their juices, instead of the canned tomatoes.

Ingredients

  • one pound medium shrimp, raw or cooked
  • Salt
  • 1 cup chopped red onion
  • 1 cup peeled, diced cucumber
  • 1/2 cup chopped celery
  • one jalapeno, minced
  • 1 15-ounce can whole peeled tomatoes, chopped OR 1 1/two cups of freshly chopped tomatoes with their juices
  • 1/two cup ketchup
  • one/four cup chopped cilantro
  • Juice of a lime, about two Tbsp
  • Scorching sauce (like Crystal or Tabasco) to taste (about one Tbsp to 1/four cup of Crystal)
  • 1 avocado, minimize into chunks

1 Peel, devein, and cook raw shrimp (if using): If you have pre-cooked, peeled and deveined shrimp you can skip to the next stage. If you are working with raw shrimp, peel and devein them.

If you have a small additional time and want your shrimp to be added great, place the shells in 6 cups of awesome salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid.

If you want to skip that step, just carry a medium pot salted water to a boil (a Tbsp salt for two quarts of water), include the shrimp, and cook for two-3 minutes, until just cooked via. Reserve a cup of the cooking water and chill it.

2 Minimize half of the cooked shrimp into chunks: Reduce half of the shrimp into big chunks, leaving the other half whole (for a much more appealing presentation).

three Toss with other ingredients, chill: Place the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeo, tomatoes, ketchup, cilantro, lime juice and hot sauce. Gently stir to combine, and chill.

four Include some cooled shrimp cooking water: When the cooking water has cooled at least to area temperature, include a small at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (use clam stock or lightly salted water—a third of a teaspoon of salt dissolved into a cup of water—if you are commencing with already cooked and peeled shrimp).

five Stir in salt, scorching sauce, avocado: To serve, include salt and a lot more hot sauce to taste and gently combine in the chopped avocados. Dip the entire shrimp in the cocktail and arrange them on leading.

Serve in parfait glasses or in small bowls with tortilla chips on the side.

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