Mexican Shrimp Cocktail

By Hester

South of the border shrimp cocktail is an incredible flavor experience. Blending spicy ingredients with subtle flavored fresh ones, this is a harmonious tasting appetizer which everyone will love.

Ingredients

• For Poaching the Shrimp:
• 48 fresh, large shrimp with shells on
• 1 stick celery with leaves on
• 1 clove garlic
• 1 Roma tomato
• 1 white onion, peeled
• 1 carrot, washed but unpeeled
• 1 serrano chili, split from tip nearly to stem
• 5 stems of cilantro
• For Making the Cocktail Sauce:
• Broth left over from poaching the shrimp
• 1 1/2 cups tomato catsup
• Sea salt to taste
• 4 tablespoons minced Roma tomato
• 4 tablespoons minced cucumber
• 4 tablespoons minced white onion
• Limejuice
• 1/2 teaspoon minced serrano chili
• 4 stems cilantro, roughly chopped
• To Garnish:
• 1/2 cup guacamole
• 4 thick slices of lime

Preparation

Step 1

1.Poach the shrimp in simmering water with all the other poaching ingredients until the shrimp are pink but still very tender.

2.Discard the vegetables but keep the poaching liquid.

3.Shell the shrimp and chill them.

4.To serve, mix the catsup with the reserved poaching liquid, the sea salt, and a squeeze of fresh lime juice.

5.Divide the onion, tomato, and cucumber between 4 serving glasses and do the same with the serrano chili and cilantro.

6.Put 12 shrimp in each glass and pour the sauce over the top to cover everything.

7.Garnish each glass with a lime wedge and add a dollop of guacamole on top of the shrimp cocktail.