MEXICAN SHRIMP COCKTAIL
By Ana Larramendi
AKA: Cóctel de Camarónes
Serves 4-6 as a side dish
Served on the coasts of Mexico, Cóctel de Camarónes is a popular, cool, refreshing appetizer often including chilled shrimp, bay scallops and octopus. Unlike American shrimp cocktail, it is more like a mix between Pico de Gallo, Salsa, and Gazpacho. It is a perfect August appetizer since it uses many ingredients that are now just ripe from the garden! This recipe is my own variation based on some of my personal biases. Traditionally, it is made with ketchup and tomato (or Clamato) juice as a base. I have chosen to ditch the Ketchup & Clamato and go for more sophisticated flavors. If you have the time, go to the trouble of cooking the shrimp yourself, the pre-cooked ones are often really insipid and flavorless. Also, my precooking instructions give you the options of adding scallops, squid, or octopus to your seafood mélange--making the dish more exotic and special!
Ingredients:
Shrimp/shellfish prep:
1 ½ lbs. of raw, peeled and deveined medium shrimp, or a combination raw shrimp, bay scallops, cleaned sliced squid. Your choice.
1 8oz bottle clam juice
2 TB fresh squeezed lime juice
2 TB Extra Virgin Olive Oil
2 teas. Fajita seasoning
OR-- 1 ½ lbs. precooked peeled shrimp instead of the preparation above
Cocktail prep:
1 14oz can Muir Glen crushed, fire-roasted tomatoes (or roast your own paste tomatoes)
1-2 Jalapeno finely chopped (to taste)
1 small red onion finely chopped (½ C.)
2 C. Fresh tomatoes, cored and chopped
½ Cucumber, peeled and finely diced
½ C. finely chopped celery (use the heart)
1 C. fresh kernels cut off from 1 ear of fresh corn
1 TB Agave syrup (to taste) 2 lg. clove garlic, minced
2-3 TB fresh squeezed lime juice
1 teas. Salt (to taste)
1 teas. Black Pepper
½ teas. ground cumin
1 TB. Sriracha (to taste)
1 ripe avocado, peeled and diced (LAST)
½ C. chopped fresh cilantro (LAST)
**Clam juice** If using pre-cooked shrimp
Instructions:
Shrimp/shellfish prep:
(If you are not using precooked shrimp)
In a large stainless pan add your 1 ½ # shrimp or mixed shellfish along with all the other ingredients: clam juice, lime juice, olive oil, seasonings…
Heat over a high heat stirring the shellfish and liquid as it comes to a boil. When it reaches a boil, quickly turn the heat down to a simmer and cook till just done, about 2 minutes, tops!Transfer the shellfish AND liquid to a large bowl (so it will cool quickly) and refrigerate for at least 30 minutes….Meanwhile:
Cocktail prep:
In a large bowl mix the can of tomatoes, jalapeños, red onion, tomatoes, cucumber, celery, corn kernels.
Now add your cooled, cooked shellfish--INCLUDING their cooking liquid**-- to the mixture. Now start mixing in the agave syrup, garlic, lime juice, salt, pepper, cumin, and Sriracha. Start with the smaller quantities and add more to your taste. For best results, add the diced avocado and cilantro LAST, right before serving.
**add ½ C. clam juice and thawed, drained, pre-cooked shrimp at this stage**
Notes: This dish tastes best when it is freshly made. Once assembled it will last in the refrigerator about 2-3 days. For advanced preparation, you can make the shellfish and cocktail prep separate, keeping them separate in the refrigerator until service time. Do not add the avocado and cilantro to the cocktail prep at this time. When you are ready to serve, mix them together and then add your avocado and cilantro.
Substitutions: Substitute scallion ½ C. sliced for the red onion. You can also use 1 C. frozen corn kernels instead of cutting the corn off the cob. If you don’t like cilantro, serve it on the side so people can add it in if they like.
To Serve: This preparation is like a giant yummy batch of shrimp salsa. Typically, the Cóctel would be served in Margarita glasses for individual servings with Saltine crackers or good-quality tortilla chips on the side to dip in. However, I also like turning this into a big dinner salad by loading a couple of scoops over a mound of baby greens and sprinkling some Mexican cheese on top.