cheers. [coctel de camarones – shrimp cocktail]
I hope everyone had a wonderful Christmas or Hanukkah with family and friends. The past few days here have consisted of relaxing, cooking, eating, drinking, watching movies, etc.–exactly how I wanted to spend my time off work.
Yesterday, our friend Estela and her daughter, Amy, came over to teach my mom and I how to cook some of their authentic Mexican dishes. I’m featuring Estella’s shrimp cocktail today, and will post her chicken verde later this week. Unless you’re planning on bringing this as an appetizer to a party, I suggest cutting the recipe in half. You’ll notice in the photos below that it makes a lot.
The preparation is time intensive, specifically de-shelling and deveining the shrimp (it took four of us 45 minutes); however, the end product overshadowed the time spent preparing.
- 5 lbs. (80 oz.) Palamar frozen raw shrimp, or less
- 10-15 Roma tomatoes, finely diced
- 1 bunch of cilantro, chopped
- 1 white onion, finely diced
- 5 jalapeños, seeded and diced
- 3 avocados, diced
- 5 jars (80 oz.) Clamato Tomato Cocktail
- 1⅓ bottles (32 oz.) Superior ketchup, or to taste
- Slightly thaw shrimp in cool water then remove shells, tails and devein.
- Bring a large pot of water to a boil, then add shrimp. Cook for 3 minutes then turn heat off. Leave shrimp in the water until ready to use.
- In a large bowl, add diced tomato, cilantro, onion, jalapeño, avocado and shrimp. Pour Clamato into bowl then add ketchup until reach desired consistency and taste. Stir ingredients together, then transfer shrimp cocktail to martini glasses. Garnish with cilantro and whole shrimp. Serve with saltine crackers.