Mexican Shrimp Cocktail (Print Version)
# Ingredients:
→ For the Prawns
01 -
Clean peeled shrimp (2 pounds, sized 31-35 count)
02 -
Sea salt (¼ cup)
03 -
White sugar (¼ cup)
→ For the Sauce Mix
04 -
Cold tomato juice (2 cups)
05 -
Chilled Clamato (1 cup)
06 -
Tomato ketchup (1 cup)
07 -
Squeezed lime (½ cup)
08 -
Dash of Worcestershire (1 tablespoon)
09 -
Spicy sauce (2 tablespoons)
10 -
Peeled, deseeded cucumber, chopped (2 cups)
11 -
Chopped seedless jalapeños (4 tablespoons)
12 -
Diced purple onion (1 cup)
13 -
Ripe avocados, cut into chunks (2-3)
14 -
Snipped fresh cilantro (4 tablespoons)
→ To Serve With
15 -
Slices of lime
16 -
Crunchy tortilla chips
17 -
Additional spicy sauce
# Instructions:
01 -
Get a big bowl and put ice and water in it halfway. Keep it nearby.
02 -
Mix water with salt and sugar, heat till bubbling. Toss in shrimp and cook about 2 minutes until they turn pinkish. Move them to your ice water for 3-5 minutes.
03 -
Dry the shrimp with paper towels and slice into small pieces, 2-3 bites each. Save some whole ones if you want them as toppers.
04 -
Stir together all juices, ketchup, lime, Worcestershire, and spicy sauce. Then add your cut shrimp, cucumber, jalapeño, and purple onion bits.
05 -
Let sit in fridge anywhere from 1 hour to a full day. Just before you dish it up, mix in avocado chunks and cilantro. Scoop into glasses and maybe top with whole shrimp.
# Notes:
01 -
You can make this a day ahead
02 -
Don't mix in avocado until you're ready to eat
03 -
Frank's works better than Tabasco for this dish