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Mexican
Style Shrimp Cocktail
Serves: 6
Mexican style shrimp cocktail |
Ditch the
usual American shrimp cocktail found in the grocer aisle – pre-made and often
with overcooked shrimp that is typically served with horseradish sauce, and
give this one a try. Mexican cuisine has its own rendition, with some
similarities but trades out the horseradish for hot sauce and really amps up
the seafood flavor with clam juice. There is no finer antidote to hot weather
than this Mexican version of the shrimp cocktail. Served in a margarita glass,
pilsner or tall parfait glass, it makes an excellent appetizer, party fare or
light luncheon. In Mexico, it is traditionally served with saltine crackers but
tortilla chips and a wedge of additional lime will also work. This is super
simple and easy to make. The sauce can be made, covered and refrigerated 1-2
days in advance. Cook the shrimp early in the day and assemble the cocktail
within an hour or so of serving.
I first
had to get over the fear of using lots of ketchup. I tried this recipe with a
few versions that started with a different kind of tomato sauce, but nothing
worked quite as well. What is most odd about this recipe is how even one-fourth
of a cup of Mexican hot sauce does not end up tasting all that hot. Sure it is
diluted with clam & tomato juice but I think it’s the sweetness of the
shrimp that really does the trick. If you are nervous, cut back on the hot
sauce but have additional limes and hot sauce available for your guests to
doctor it up as they see fit. Similar dishes, including the famous campechana seafood cocktail and
hang-over restorative, vuelve a la vida
(return to life!), can also be prepared with the same sauce by adding some crab
meat, oysters, squid and/or just about any other type of cut up seafood in
place of some of the shrimp.
Key ingredients....yes, ketchup! |
It is
rare that I buy cooked shrimp. I much prefer cooking my own to assure it is
perfectly done. My preferred method is to roast the shrimp. Yes, roast it! Shrimp is highly perishable. Select firm shrimp
with a mild scent. If there is any hint of the aroma of ammonia, it is a sign
the shrimp is way past its prime. Do not confuse the term "fresh"
with never frozen. Truth be told, you probably will be unable to find
never-frozen shrimp fresh from the ocean these days unless you have a shrimper
friend or net it yourself. This is not necessarily a bad thing. Nowadays,
shrimp is harvested, cleaned, and flash frozen on the boats. This makes for a
fresher product, until it
reaches the market.
Once it reaches the market, you are at the mercy of
the handlers. If it goes right into the freezer, all is well. If you are buying
from the seafood counter, there is no telling how long that shrimp has been
defrosted. You are better off buying frozen shrimp and defrosting it yourself
in the refrigerator. It does not take long to defrost and to roast. But if
you do not have the time, medium cooked shrimp with the tails removed would be
your best substitute. Shrimp
are normally graded by size and count, meaning the average number of shrimp to
make a pound weight. The higher the number, the smaller the shrimp.
- 6 C Clamato juice
- ¾ C ketchup, or slightly more
- 7 Tb fresh lime juice
- 1 ½ small white sweet onion, chopped (Maui or Vidalia)
- ¼ C Mexican hot sauce (Valentine or Tamazula)
- 1 lb. medium shrimp, tails removed (31-35)
- 1 Tb good olive oil
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 3 avocadoes, cut into bite sized pieces
- ¼ C cilantro, torn or chopped into small pieces
- Extra limes for garnish
- Saltine crackers or tortilla chips
Preheat
the oven to 400 degrees F. Peel, devein and remove the tail 1lb medium shrimp (31-35 shrimp). Place
them on a sheet pan with 1 Tb olive oil
and ½ tsp each of kosher salt and freshly ground pepper. Mix and spread
them in one layer. Roast for 8 minutes, just until pink and firm and cooked
through. Set aside to cool. The shrimp can be roasted earlier on the day
of serving.
Roasting the shrimp |
Perfect ! |
For the
sauce, combine 6 C Clamato juice, ¾ C
ketchup, or enough to thicken juice to consistency of thin tomato sauce, 7 Tb lime
juice, 1 ½ chopped sweet onion and ¼ C Mexican hot sauce (Valentine or
Tamazula). Mix thoroughly and chill. This can be made up
to two days before serving.
The sauce containing the fixin's |
When
ready to serve, add cooled shrimp, 3 avocadoes, and ¼ C cilantro. Serve shortly
thereafter in a deep margarita glass, pilsner or parfait glass with lime
wedges, saltine or tortilla chips.
I love
serving this as an easy appetizer. Guests always love the presentation. Wine
pairing can be problematic given the acid in the Clamato juice. You could certainly serve with a beer – an
amber ale or pilsner would be terrific.
However, Champagne remains my favorite or a wonderful cold Sauvignon
Blanc.
Bon
Appetit!
Larue
Loved this recipe of Mexican Style Shrimp Cocktail. Would definitely try it out. I like to cook and try different recipes. At the garden event venue Atlanta there was a fun family party hosted by my sister. So I helped her with the DIY food. I added two new desserts which everyone loved.
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