Mexican Shrimp Cocktail
“Cóctel de Camarones” is a coastal favorite among most Mexican resorts. This seafood classic is a mix of cooked prawns (along with the shrimp stock), and all the ingredients that make up a fresh pico de gallo. You also add some crisp cucumbers, tomato juice, lime juice and hot sauce. The best part is the presentation… they’re typically served in a Schooner beer glass with shrimps placed along rim.
- 1 LB Large White Shrimp, peeled and deveined
- 5 cups Water, for boiling the shrimp
- 2 Roma Tomatoes, chopped
- 1/3 cup Red Onion, finely chopped
- 2 cups Cucumber, diced
- 1 large Avocado, diced
- 1 Jalapeno or Serrano Pepper, minced
- 1 1/2 cup Clamato Juice
- 1 cup Ketchup
- Juice of 2-3 Limes
- 1/3 cup Cilantro, chopped
- Hot Sauce (Tapatio or Valentina), to taste
- Salt and Pepper to taste
- Saltine Crackers or Tostadas (on the side)
- In a pot of boiling water, cook the unpeeled shrimp for 2 minutes, until they turn a reddish color. Remove them, and set aside reserving the shrimp stock.
- Pour the shrimp stock in a large bowl and combine all the ingredients in the order they're listed. Mix well, cover and chill for 10 mins.
- Serve with saltine crackers or tostadas.