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I've spent a lot of time in Juarez & Nuevo Laredo & one of the things I've always loved to eat there are the shrimp cocktails,they're not like ours with our ketchup-based sauce & only 4-5 shrimp.So I decided to find a recipe for New Years & turns out they're suprisingly easy to make if you don't mind the prep work:
One 64 oz bottle of Clamato
1 bunch of cilantro,chopped small
1 cucumber,peeled,seeded & minced
1 red onion,minced
Jalapeños or serranos,as many as you like depending on how hot you like it,minced
Steam your unpeeled shrimp (I use the easy-peel,I had 5 lbs,could've used another lb or 2) & here's the trick to keep your shrimp tender: as soon as they turn pink dump 'em into a bowl of ice water to stop 'em from cooking more.
Then peel the shrimp,removing even the tail,fill a fountain glass about 2/3 with shrimp & pour the sauce over 'em.Put some sliced avocado on top & serve with crackers or tortillas & lime chunks.It doesn't have to be cold,in fact room temp is actually better,brings out the flavor.
I put some Cholula in the steaming water for extra flavor but it's not necessary.
Like I said,I used 5 lbs of shrimp & could've used another lb or 2,but you can scale it down to just a lb,just cut back on everything else,your proportions don't have to be exact,fiddle with it 'til you like it.
You can put the shrimp in the sauce & refridgerate it,the shrimp'll turn bright red but has no effect on the flavor & it'll last several days.Dunno about freezing,if I did that I'd freeze the sauce & cooked shrimp seperately,but it goes so fast none of it made it into the freezer
One 64 oz bottle of Clamato
1 bunch of cilantro,chopped small
1 cucumber,peeled,seeded & minced
1 red onion,minced
Jalapeños or serranos,as many as you like depending on how hot you like it,minced
Steam your unpeeled shrimp (I use the easy-peel,I had 5 lbs,could've used another lb or 2) & here's the trick to keep your shrimp tender: as soon as they turn pink dump 'em into a bowl of ice water to stop 'em from cooking more.
Then peel the shrimp,removing even the tail,fill a fountain glass about 2/3 with shrimp & pour the sauce over 'em.Put some sliced avocado on top & serve with crackers or tortillas & lime chunks.It doesn't have to be cold,in fact room temp is actually better,brings out the flavor.
I put some Cholula in the steaming water for extra flavor but it's not necessary.
Like I said,I used 5 lbs of shrimp & could've used another lb or 2,but you can scale it down to just a lb,just cut back on everything else,your proportions don't have to be exact,fiddle with it 'til you like it.
You can put the shrimp in the sauce & refridgerate it,the shrimp'll turn bright red but has no effect on the flavor & it'll last several days.Dunno about freezing,if I did that I'd freeze the sauce & cooked shrimp seperately,but it goes so fast none of it made it into the freezer
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