Cóctel de Camarónes
Poaching the shrimp for this recipe keeps them moist and bouncy; the sauce is spicy and sweet, a perfect cocktail sauce with Mexican flavors.
- 1 Medium White Onion, half of it diced, half of it chopped into large chunks
- 6 Large Cloves Garlic, minced
- 4 tbsp. Kosher Salt (or 2 tbsp. table salt), plus more to taste
- 1 lb. 16/20 Shrimp (16-20 count), peeled and rinsed
- 3/4 cup Ketchup
- 3/4 cup Clam Juice
- 2 tbsp. Lime Juice
- Mexican Hot Sauce, to taste
- 1 Small Jicama, peeled and diced (about 1.5 cups)
- 1/2 Large English cucumber, diced (about 1 cup)
- 1 Fresh Jalapeño, diced fine (optional)
- 2 Medium Avocados, peeled, pitted and diced
- 1 cup chopped Cilantro leaves and stems, loosely packed
- Fresh Cracked Black Pepper, to taste
- Lime wedges, for serving
- Cilantro sprigs, for serving
Peel and rinse the shrimp, devein them if you like, but it's unnecessary.
Fill a medium-sized saucepan 3/4 full with water and add the salt, onion chunks and garlic, bring to a boil.
Add the shrimp and turn off the heat, cover and let shrimp poach for 1-2 minutes, until they are pink and opaque.
Transfer shrimp to a colander and rinse with cold water. Place a few hand fulls of ice on the shrimp and let them cool.
Discard poaching liquid, onions and garlic.
Combine the ketchup, clam juice and hot sauce, stir until smooth and add the lime juice. Stir until smooth. Taste it and add more hot sauce, if you like.
Add the cucumber, jicama, jalapeño, diced onion, cilantro and shrimp to a large mixing bowl. Add the sauce and toss to fully coat the ingredients in the sauce. Taste for seasoning and make adjustments if desired.
Then add the avocado and gently fold in the avocado to combine and coat it in the sauce.
Serve with lime wedges, more cilantro leaves and chips.