Mexican Shrimp Cocktail

 

Court Bouillon (Poaching liquid for shrimp)

10 cups cold water

2 medium carrots, quartered

2 stalks celery, quartered

1 large onion, quartered

1 head garlic, halved

1 lemon, halved

1/2 bunch parsley

5 sprigs fresh thyme

2 bay leaves

 

2-pounds medium shrimp, de-veined and shell on

Fresh cilantro leaves, for garnish

6 Roma tomatoes, diced

2 small cucumbers peeled and diced

1 small red onion finely chopped

2 cups V8 vegetable juice

2 teaspoons Worcestershire sauce

2 tablespoons fresh lemon juice

1/2 cup chili sauce

1/2 cup ketchup

4 tablespoons fresh lime juice, plus lime wedges for serving

6 teaspoons hot sauce

2 small avocados halved, pitted and diced

Kosher salt and fresh-ground pepper, to taste

Tortilla chips, for serving

 

In a medium bowl, prepare an ice bath for shrimp.

To a medium pot add the Court Bouillon; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.

Meanwhile in a medium bowl combine tomato, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes.

When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges.