Mexican Shrimp Cocktail
The Mexican shrimp cocktail, otherwise known as Cóctel de Camarónes, doesn't look like an American shrimp cocktail at all. This version is almost like a "salad in a glass!" It's packed with crunchy vegetables and shrimp in a spicy and tangy tomato sauce.
INGREDIENTS
- 1 tsp salt
- 2 roma tomatoes, diced
- 1½ cup clamato juice
- ½-1 tsp sugar
- ½ cup red onion, diced
- 1 jalapeno, seeds & membranes removed, diced
- ½ tsp black pepper
- 1 cucumber, peeled and diced
- 1 lb shrimp, (medium) peeled and deveined
- 2 tbsp lime juice, freshly squeezed
- hot sauce, as desired
INSTRUCTIONS
First, bring a medium saucepan of water to a boil (you can add the herbs as you like: onion, garlic, cilantro, lemon juice, etc.). Add the shrimp and cook 2-3 minutes until the shrimp are pink in color.
Remove the shrimp from the water and place them in an ice bath or rinse with cold water.
Then, in a large glass bowl, combine the diced cucumber, jalapeno, tomatoes, red onion and cilantro. Stir together. Add the shrimp.
Pour the clamato juice and lime juice over the ingredients in the bowl. Add salt and pepper. Taste and adjust if necessary. Add sugar if desired to reduce the acidity. Add hot sauce to taste. Happy Cooking Time.
