Before I begin extolling the virtues of this fabulous shrimp cocktail, I need to get something off my chest.
I am absolutely sick of reading recipes that force me to scroll through pictures of bras, panties or everything else I don’t want. I am so disgusted by all these ads that I feel like I am giving you a gift by simply sending you a recipe. Not simply a recipe, a well tested and delicious recipe. Plus, you don’t need to read all the unnecessary verbiage about the recipe. Yikes. I know Google means well, but a few too many rules means overkill in my book. That being said, I hope you appreciate me.
Shrimp cocktail is one of the most beloved pre-dinner dishes. Although I am the first to admit there is nothing better than a large shrimp dipped into a tangy cocktail sauce, I find it fun to experiment with ways to vary it. I created this version to go with a Mexican meal.
To answer your question, (which I am sure you are asking if you’ve read the recipe), is it really necessary to cook the shrimp instead of purchasing it already cooked? My answer is, only if you want it to be cooked perfectly. You will really be able to tell the difference if you cook it yourself and don’t overcook it. It will be juicier and absorb more of the sauce.
I brought this cocktail to my creative writing class last month. We had another meeting last night and one of the members told me that this shrimp cocktail was the most fabulous dish he’s ever eaten. No exaggeration. He said that. He begged me to make it again and even offered to pay me.
Need I say more about this recipe.
MEXICAN SHRIMP COCKTAIL (Cóctel De Camarón)
1 1/4 pounds large shrimp (31 to 40 per pound)
1 scant cup V8 juice
½ cup ketchup
3 tablespoons lime juice, (2 limes), plus lime wedges for serving
2 teaspoons hot sauce, such as Valencia, Cholula or Tapitio OR 1 teaspoon Tabasco, to taste
1/2 English cucumber or 4 mini (Persian) cucumbers, cut into ½ inch pieces
1 cup finely chopped red onion
1 avocado, halved, pitted and cut into ½-inch pieces
1/4 cup chopped fresh cilantro
1. To cook shrimp: Bring 3 cups water to a boil in a large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through standing time.
2. Fill large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Drain and blot dry on paper towels. Once cool cut each shrimp crosswise into 3 pieces.
To prepare ahead: Cooked shrimp may be refrigerated overnight.
3. To make sauce: In a medium bowl, combine V8 juice, ketchup, lime juice, hot sauce and 1/4 teaspoon salt. Adjust to your taste, making it as spicy as you like.
To Prepare Ahead: Sauce may be refrigerated for several days.
4. Before serving: Stir cucumber, onion and shrimp into sauce until evenly coated. Stir in avocado and cilantro. Portion into individual bowls or glasses and serve immediately, passing lime wedges and extra hot sauce, if desired.
Makes 4 to 6 servings.
