How to make Mexican Shrimp Cocktail
Ingredients
1 pound medium shrimp, raw or cooked
Kosher salt
1 cup chopped red onion
1 cup peeled, diced cucumber
1/2 cup chopped celery
1 jalapeno, minced
1 (15-ounce) can whole peeled tomatoes, chopped OR 1 1/2 cups chopped fresh tomatoes
1/2 cup ketchup
1/4 cup chopped cilantro
2 tablespoons lime juice
1 to 4 tablespoons hot sauce, such Crystal or Tabasco, to taste
1 avocado, cut into chunks
Instructions:
Step 1:
Peel, devein, and cook the raw shrimp (if using):
If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them.
If you have a little extra time and want your shrimp to be extra good, put the shells in 6 cups of cool 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 bring a medium pot salted water to a boil (a Tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.
Step 2:
Cut half of the cooked shrimp into chunks:
Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation).
Step 3:
Toss the shrimp with other ingredients, chill:
Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice, and hot sauce. Gently stir to combine. Chill.
Step 4:
Add some cooled shrimp cooking water:
Once the cooking water has cooled at least to room temperature, add a little 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 starting with already cooked and peeled shrimp).
Step 5:
Stir in the salt, hot sauce, avocado:
To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top.
Serve in parfait glasses or in small bowls with tortilla chips on the side.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 250 kcal | Protein: 20g | Carbohydrates: 20g | Dietary Fiber: 4g | Sugars: 10g | Total Fat: 10g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 800mg
Frequently Asked Questions:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe. Thaw the shrimp according to the package instructions before using. You can either cook them as instructed in the recipe or use pre-cooked thawed shrimp for convenience.
How can I adjust the spiciness level of the cocktail?
The spiciness level can be adjusted by varying the amount of hot sauce and jalapeno used. Start with a smaller amount of hot sauce and jalapeno, and gradually add more to reach your desired level of heat.
Can I make this dish ahead of time?
Yes, you can prepare the shrimp cocktail ahead of time. However, it’s best to add the avocado just before serving to prevent it from browning.
Keep the avocado chunks separate and add them when you’re ready to serve.
What type of hot sauce should I use?
The choice of hot sauce is based on personal preference. Crystal or Tabasco hot sauce works well, but you can use any hot sauce you enjoy.
Start with a smaller amount and adjust to taste.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes instead of canned. If using fresh tomatoes, make sure to chop them finely and adjust the quantities if needed.
The taste and texture might vary slightly, but it should still work well.