• Jennifer Coatanroch

Mexican Shrimp Cocktail

Recipe by: Cook's Illustrated


I get so excited when I get a new Cook's Illustrated magazine. Of course, I love all of the recipe ideas, but I also love all of the realistic tips and advice. Such a great way to learn!


I was flipping through putting sticky tabs on all of the recipes I wanted to try (almost every page, haha). But the shrimp was the first one that I thought- we are TOTALLY having this for lunch today! I had shrimp in the freezer, and all the other fixings in my kitchen. And being a HUGE fan of gazpacho, they had my heart when they said it resembled gazpacho with shrimp. Win, Win!


The only change I made, was I reduced the ketchup by just a little as it was just a tad too sweet for me. But the recipe is very easy to adjust as you go. So start out with a little less, and add more if desired. I liked this with tortilla chips, and then the next day I loved it over a big bed of romaine lettuce. So delicious.


Let me know if you give it a shot! This is such a beautiful dish!

Mexican Shrimp Cocktail

(Recipe from Cook's Illustrated)


Dairy free, Gluten free, Nut free, Soy free

______________________________________

Time: 45 minutes

Yield: 4-6 servings _________________________________________


Ingredients:

  • 1 ¼ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed

  • ¼ teaspoon table salt, plus salt for cooking shrimp

  • 1 cup V8 juice, chilled

  • ½ cup ketchup

  • 3 tablespoons lime juice (2 limes), plus lime wedges for serving

  • 2 teaspoons hot sauce, plus extra for serving

  • ½ English cucumber, cut into ½-inch pieces

  • 1 cup finely chopped red onion

  • 1 avocado, halved, pitted, and cut into ½-inch pieces

  • ¼ cup chopped fresh cilantro

  • Saltines or tortilla chips

From the Cook's Illustrated page:

BEFORE YOU BEGIN We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate, do not add the salt in step 1. The balanced flavor of Valencia, Cholula, or Tapatío hot sauce works best here. If using a spicier, vinegary hot sauce such as Tabasco, start with half the amount called for and adjust to your taste after mixing. Saltines are a traditional accompaniment, but tortilla chips or thick-cut potato chips are also good. Serve this dish as an appetizer or light meal.

INSTRUCTIONS Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Fill large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool for 3 to 5 minutes. Once cool, cut each shrimp crosswise into 3 pieces. Combine V8 juice, ketchup, lime juice, hot sauce, and salt in medium bowl. Add cucumber, onion, and shrimp and stir until evenly coated. Stir in avocado and cilantro. Portion cocktail into individual bowls or glasses and serve immediately, passing saltines, lime wedges, and extra hot sauce separately.


Bon Appétit!



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