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mexican shrimp cocktail recipe

b
Bandini Jul 15, 2006 09:25 PM

anyone know a good mexican shrimp cocktail recipe?

the kind you get at your local mariscos resteraunt.

  1. bryan Jul 16, 2006 11:30 PM

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

    1. h
      h2o Jul 16, 2006 02:52 PM

      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. j
        JJC Jul 16, 2006 02:09 PM

        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. aureliano buendia Jul 15, 2006 10:14 PM

          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)

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