Cinco de Mayo is this Monday. It’s not too early to plan your menu.
Coctel De Camaron (Mexican Shrimp Cocktail)
To cook the shrimp and make the broth
2 pounds raw medium or large shrimp in the shell
8 cups water1 medium yellow onion
1 small lemon, sliced
2 medium carrots, peeled and sliced in half (lengthwise)
2 large fresh garlic cloves, peeled and sliced in half
4 bay leaves
2 teaspoons kosher salt
A bowl with ice and water to stop the cooking process
For the Coctel
16 oz Clamato juice
1/2 cup ketchup
3 or 4 juicy limes, freshly squeezed
2 teaspoons Maggi seasoning
4 Tablespoons Your favorite hot sauce. I like Tapatio
4 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.)
4 large cucumbers peeled, seeds removed and finely chopped.
2 small onions, finely chopped
4 Roma tomatoes, finely chopped
4 large jalapeños, finely chopped
1 cup chopped cilantro, finely chopped
Kosher salt and fresh-ground pepper, to taste
2 large avocados, diced
Fresh limes, tostadas or tortilla chips, for serving.
Prepare and cook the shrimp:
Peel and de-vein (if needed) the shrimp. Reserve the shells.
Make the broth: In a medium pot, add the water, onion, garlic, bay leaf, lemon slices and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.
Remove the shrimp shells from the broth and discard.
Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
Make the shrimp cocktail:
In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño, cilantro, salt & pepper. Add the broth & clamato mixture and mix. Add the diced avocado and mix gently.
Chill the Coctel for at least 30 minutes in. Serve in bowls or large glasses with tostadas or tortilla chips on the side. A wedge of lime, for squeezing is always a must too.