Mexican Shrimp Cocktail
- 2 pounds Uncooked Shrimp in Shell (large 13-15/lb)
- 2 Garlic cloves
- 10 Peppercorns
- 1 Lime
- 1 Yellow Onion (divided)
- 4 1/2 cups Water
- 2 Avocados (cubed)
- 2 Roma Tomatoes (diced with juice)
- 1 Cucumber (peeled, deseeded, and finely chopped)
- 2 Celery Stalks (finely chopped)
- 1/2 Jalapeño (seeded and finely chopped)
- 1 Cilantro bunch (stems removed and finely chop)
- 1 cup Fresh Lime Juice
- 4 ounces Ketchup
- 8 ounces Clamato
- 8 ounces El Pato Mexican Hot Style Tomato Sauce
- Tortilla Chips
You'll want to prep the shrimp and shrimp stock ahead of time.
Allow it plenty of time to cool.
Add Water, 1/4 Onion, Squeezed Lime rind, Garlic, Peppercorns and 1 tsp salt to 4-quart pot.
Bring to a low boil.
Add Shrimp to pot and cook for 3-4 minutes until done.
Remove Shrimp and place in an ice bath to stop it from cooking.
Once shrimp is cool enough to handle, peel shrimp placing meat into a bowl and shells back into the boiling pot.
Place Shrimp meat in fridge to chill.
Boil Shrimp Shells to create stock. (approx 20 mins)
Strain shrimp stock into jars and place in fridge to cool.
In a mixing bowl, combine 3/4 onion (finely chopped), cilantro, jalapeno, and lime juice.
Mix well and place in fridge to chill 10 mins.
In another large mixing bowl, combine ketchup, clamato, and tomato sauce. Mix well.
Add tomatoes, cucumber, and celery to tomato sauce. Mix well.
Add onion and cilantro mixture. Mix well.
Chop shrimp into bite size pieces. Leave a few uncut for presentation.
Place each serving of shrimp in a bowl or large schooner glass.
Pour in shrimp stock to submerge shrimp.
Pour in cocktail sauce to taste.
Add 1/2 avocado to each serving.
Serve with tortilla chips and top with hot sauce to taste.