Traditional Mexican Shrimp Cocktail
Nothing traditional about this shrimp cocktail recipe. If you live in SoCal you know the hot weather is a topic at work lately. Three weeks ago I made Fish Shrimp Habanero Soup for the cold weather. Today, I’m making our Traditional Mexican Shrimp Cocktail because it’s hot! A nice way to cool down and enjoy the heat. Most of the recipes I’ve seen for a shrimp cocktail add clamato and V8 vegetable juice. It’s quick, it’s easy and they taste fantastic, however, our recipe is a bit from scratch. Meaning instead of just adding the juices together, I made my own shrimp broth. I saved the shrimp shells added garlic and onions to a boiling pot and made shrimp broth. Oh! And for my shrimp, I made sure they were juicy, tender with a touch of habanero spice. Hope you enjoy our version of a Traditional Mexican Shrimp Cocktail.
1 ½ pounds of medium or large shrimp (serves about 5 cocktail glass bowls)
Juice of 10 Green Limes
2 habanero peppers
5 roma tomatoes
5 hass avocados. (I love Hass)
1 cup of the original Clamato juice
1 white onion
2 garlic cloves
Salt to taste
Cilantro and green onion for garnish
Directions for the Shrimp Broth
- Peel and devein shrimp. (I recently bought a shrimp cleaner that saves you time!) Save the shrimp shells in a bowl.
- Add 5 cups of water, 1 teaspoon of salt, ¼ of a white onion and 2 garlic cloves to a pot.
- Add about half of the shrimp shells to the pot and boil for about 10 minutes.
- After 10 minutes remove the onion, garlic cloves and shrimp shells, discard. Set broth aside.
- Boil 3 roma tomatoes in a separate pot until they are tender and the skins of the tomatoes start to peel off. (About 10 minutes). Drain and set aside.
- In a blender, blend your boiled roma tomatoes and your shrimp broth at high speeds for about 1 minute. Set aside to allow them to cool.
- In a bowl, mix your shrimp broth and add 1 cup of Clamato juice. Pour your Clamato in parts as it is very sweet and can overcome the taste of your shrimp broth. I typically use 4 parts shrimp broth to 1 part Clamato juice. Add 1 teaspoon of salt and mix.
- Set the mixer in the refrigerator for at least an hour.
Directions for the Shrimp
- In a pot, add about 3 cups of water with 1 tablespoon of salt.
- In a large bowl, add water with ice and stir to make the water really cold. This is a very important step.
- Add a handful of shrimp to the boiling water and stir for about 10 to 15 seconds. Remove them immediately after and place them in your bowl of ice water. It is important you remove the shrimp and place them in ice water immediately to avoid over cooking. Trust me you will thank me later on this one. Over cooking will give you that rubbery shrimp.
- Repeat the process with the remainder of the batch and work in small amounts. Make sure before boiling a new batch of shrimp your removed the previous batch from the ice water.
- Once you’re done with the batch add salt to the shrimp.
- To a blender, add 2 habanero peppers and the juice of 10 green limes. Blend at high speeds for about 1 minutes.
- Pour the juice over the shrimp and allow them to marinate for at least 1 hour. I like to marinate them overnight. It really soaks up the lime juice and gives you a nice tender, juicy shrimp.
- Dice 2 roma tomatoes, add more if desired
- Dice the remainder of the white onion or add more if desired.
- Peel and diced 1 cucumber, add more if desired
- Add all the ingredients mentioned into a bowl.
One hour before serving you will need to drain the lime juice from the shrimp. I like to save the lime juice and add some when I am eating this delicious cocktail shrimp. It makes it spicy! Anyway, back to the instructions. Mix your broth, veggies and shrimp all in one bowl. Add avocado and garnish with cilantro/green onions. Ketchup is optional. Serve with saltine crackers or tostadas. Enjoy!
For other great shrimp recipes check out our Tasty Habanero Shrimp Ceviche