Coctel De Camaron (Mexican Shrimp Cocktail)

Name: Coctel De Camaron (Mexican Shrimp Cocktail)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 pound raw medium or large shrimp (500g) about 30 large shrimps (see note #1) (with shells); 4 cups water (1 liter); ¼ large white or yellow onion; 1 medium carrot (peeled and sliced in half (lenghtwise)); 1 large fresh garlic clove (sliced half way to release from flavor); 2 bay leaves; 1 teaspoon kosher salt; A bowl with ice and water to cool the shrimps; 8 oz Clamato juice; ¼ cup ketchup; ⅓ cup lime juice (about 3 or 4 juicy limes) (freshly squeezed); 1 teaspoon Maggi seasoning; 2 Tablespoons Your favorite hot sauce such as huichol (my favorite), cholula, valentina, etc.; 2 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.); 2 large cucumbers (peeled, seeds removed and finely chopped. ); 1 small onion (finely chopped); 2 medium tomatoes (finely chopped); 2 large jalapeños or 1 serrano pepper (finely chopped); ½ cup chopped cilantro (finely chopped); 1 teaspoon kosher or sea salt to taste; black pepper to taste; 1 large avocado or 2 medium ones (or more according to taste); Fresh limes, tostadas, tortilla chips or saltine crackers for serving.

Prep 20 min Cook 30 min Serves 6 Source

Ingredients

1 pound raw medium or large shrimp (500g) about 30 large shrimps (see note #1) (with shells)
4 cups water (1 liter)
¼ large white or yellow onion
1 medium carrot (peeled and sliced in half (lenghtwise))
1 large fresh garlic clove (sliced half way to release from flavor)
2 bay leaves
1 teaspoon kosher salt
A bowl with ice and water to cool the shrimps
8 oz Clamato juice
¼ cup ketchup
⅓ cup lime juice (about 3 or 4 juicy limes) (freshly squeezed)
1 teaspoon Maggi seasoning
2 Tablespoons Your favorite hot sauce such as huichol (my favorite), cholula, valentina, etc.
2 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.)
2 large cucumbers (peeled, seeds removed and finely chopped. )
1 small onion (finely chopped)
2 medium tomatoes (finely chopped)
2 large jalapeños or 1 serrano pepper (finely chopped)
½ cup chopped cilantro (finely chopped)
1 teaspoon kosher or sea salt to taste
black pepper to taste
1 large avocado or 2 medium ones (or more according to taste)
Fresh limes, tostadas, tortilla chips or saltine crackers for serving.

Steps

1
Peel and deveined the shrimp. Reserve the shells.
2
Make the broth: In a medium pot, add the water, onion, garlic, bay leaf and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.
3
Remove the shrimp shells from the broth and discard.
4
Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).
5
Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
6
In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
7
In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño (or serrano), cilantro, salt & pepper. Add the broth & clamato mixture and mix to integrate. Add the chopped avocado and mix gently to integrate.
8
Chill coctel for at least 30 minutes in refrigerator. Serve in bowls or large seafood cups with tostadas, saltines or tortilla chips on the side. A slice of lime is always a must too.