Ingredients
- Cocktail Assembly:
- 16 oz. v-8 juice
- 1-2 Tbsp. finely chopped onions
- 1-2 tbsp. finely chopped cucumbers
- 1-2 tbsp. finely chopped garlic
- 1-2 tbsp. chopped tomato
- 1-2 tbsp. thinly sliced carrots
- Shrimp
- 1 lb. fresh shrimp, 50 to 60 per pound size, unpeeled
- 2 tsp. vegetable oil
- 3/4 cup chopped plum tomato
- 1/4 cup chopped onion
- 1 clove garlic, sliced
- 1/4 bunch cilantro, chopped
- 1 jalapeno, chopped
- 1/2 lime, juiced
- 1 tsp. salt
- 1 tsp. pepper
- 1 quart water
- 1 cup pico de gallo, see Cooks note*
- 1 cup reserved shrimp stock
- 1 cup prepared cocktail sauce
- 1 large ripe avocado, peeled and diced
- Lettuce leave, for garnish
- lime slices, for garnish
- Tortilla chips, for garnish
Preparation
Step 1
For the shrimp: Peel the shrimp and save the shells for stock. In a 4 qt. pot over med. heat, add oil. Add the tomato, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 min. Add the salt and pepper, lime juice and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 min. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables, and shells and reheat the stock. Add the shrimp separately until chilled, about an hour.
In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place lettuce leaf in a pretty bowl or a martini glass. Spoon in shrimp mixture allowing about 9 or 10 shrimp. Garnish ea. shrimp cocktail with a lime wedge and and a few tortilla chips.
*Cook's Note: Pico de gallo is a very simple fresh salsa made by finely chopping fresh tomato, onion, cilantro, and jalapeno pepper. Season the mixture with some fresh lime juice and salt, to taste. Any recipe or a commercial fresh salsa is fine.