Mexican Shrimp Cocktail (Print Version)
# Ingredients:
→ For the Poached Shrimp
01 -
1 pound medium shrimp, shell on
02 -
1 lemon, cut into wedges
03 -
1 teaspoon black peppercorns
04 -
1 tablespoon kosher salt
05 -
Cilantro stems (reserved from chopped cilantro)
→ For the Cocktail Mixture
06 -
2 medium tomatoes, cored and diced
07 -
1 small cucumber, peeled and diced
08 -
1/2 small red onion, finely chopped
09 -
2 tablespoons fresh cilantro leaves, finely chopped
10 -
1 cup vegetable juice (such as V8)
11 -
1/3 cup ketchup
12 -
1 teaspoon Worcestershire sauce
13 -
1 tablespoon lemon juice
14 -
1 1/2 tablespoons fresh lime juice, plus extra lime wedges for serving
15 -
1/4 cup water
16 -
2 1/2 teaspoons hot sauce (such as Cholula)
17 -
1 small avocado, halved, pitted and diced
18 -
Salt and freshly ground black pepper to taste
→ For Serving
19 -
Tortilla chips
20 -
Lime wedges
# Instructions:
01 -
Using kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose the veins. Remove veins with the tip of a paring knife. Prepare an ice bath in a medium bowl for later use.
02 -
In a medium pot, combine 2 quarts water, lemon wedges (squeeze juice into pot first, then add wedges), peppercorns, kosher salt, and reserved cilantro stems. Bring to a boil over medium-high heat. Add shrimp and cover pot. Immediately remove from heat and let stand for 3 minutes until shrimp are just cooked through.
03 -
Using a slotted spoon, transfer cooked shrimp to the ice bath. Let them chill for 3 minutes, then remove and peel off shells and tails. Set shrimp aside.
04 -
In a medium bowl, combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water, and hot sauce. Mix well to combine all ingredients.
05 -
Add the cooked, peeled shrimp to the cocktail base and stir gently to coat. Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors meld.
06 -
When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Gently stir in diced avocado and chopped cilantro. Season with salt and pepper to taste. Serve in individual cocktail glasses or goblets with tortilla chips and lime wedges on the side.
# Notes:
01 -
This Mexican-style shrimp cocktail (Coctel de Camarones) is lighter and more refreshing than the American version, with a tomato-based sauce instead of cocktail sauce.
02 -
For best flavor, allow the mixture to chill for at least 30 minutes before serving, but add the avocado just before serving to prevent browning.
03 -
The level of spiciness can be adjusted by adding more or less hot sauce to suit your taste.
04 -
This dish makes an elegant appetizer for entertaining but is also substantial enough to serve as a light meal on hot summer days.