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mexican shrimp cocktail recipe

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anyone know a good mexican shrimp cocktail recipe?

the kind you get at your local mariscos resteraunt.

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  1. If you are cooking the shrimp, use a little of the liquid with a combination of Clamato, lime juice, hot sauce (Tabasco, Tapatio, Picopica, etc) and Ketchup. Use diced cucumber and/or onion.
    Have fun experimenting! (if you use beer, it's a Chavela)

    1. Shrimp:
      1 pound fresh shrimp, 50 to 60 per pound size, unpeeled
      2 teaspoons vegetable oil
      3/4 cup chopped plum tomato
      1/4 cup chopped yellow onion
      1 clove garlic, sliced
      1/4 bunch cilantro, chopped
      1 jalapeno, chopped
      1/2 lime, juiced
      1 teaspoon salt
      1 teaspoon freshly ground black pepper
      1 quart water
      Cocktail Assembly:
      1 cup pico de gallo
      1 cup reserved shrimp stock
      1 cup prepared cocktail sauce
      1 large ripe avocado, peeled and diced
      Lettuce leaves, for garnish
      Lime slices, for garnish
      Tortilla chips, for garnish

      For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour.
      In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.

      The shrimp stock is the key to this recipe, it adds a wonderful flavor. If the shrimp are large you can cut them in half before cooking. When mixing together add enough of the stock to get the consistency that you desire. I also like to simmer the shrimp shells longer than 10 minutes to get a deeper flavor.

      1. This recipe always gets rave reviews when I make it in the summer, with or without the addition of crab.

        From epicurious....

        http://www.epicurious.com/recipes/rec...

        1. Thanks for posting that h2o. It looks really good and considering the heat wave, I think I know what's for dinner now.