How To Make Homemade Mexican Shrimp Cocktail
My Homemade Mexican Shrimp Cocktail (Coctel de Camarrones)
Mexican Shrimp Cocktail
As I've mentioned before, I am married to a beautiful Mexican woman. That being said, I have learned, cooked and eaten many Mexican recipes. These recipes were shared with me by her and shared with her by her mother (who is a very accomplished cook indeed). You see, with age comes experience!
I wanted to share with you all another one of our favorites so that you may enjoy it with your family and friends. This recipe is very easy and so very good on a hot summer day!
I have taken the liberty of tweeking this to our liking and so can you. Add or cut back on any of the ingredients to suit you! Nothing is written in stone. Remember to have fun and it will come out great!
Here's the Recipe!
Mexican Shrimp Cocktail
- 2 lbs medium to large raw shrimp, deheaded (leave shells on)
- cajun seasoning or salt to taste
- 1 yellow onion, cut in half
- 1 rib celery, cut in thirds
- 2 lemons, sliced
- 2 cups ketchup
- 1 cup tomato and clam juice cocktail or to taste
- 1 to 2 tbls worchetershire sauce
- 1 tbls tabasco or to taste
- 1 tbls prepared horseradish or to taste
- juice of 1 lemon
- 1 white onion, diced
- 1 tomato, diced small
- 1/2 cup cilantro, chopped
- 1/2 cup pimento stuffed green olives
- 1 avocado, peeled and diced
- 1 fresh jalapeno, diced small
- small limes, cut in half
- saltine crackers
- your favorite bottled hot sauce
- ice cold Mexican beer
Place large pot on stove and fill with enough water to boil the shrimp. Place the 1 yellow onion (cut in half), celery (cut in thirds), cajun seasoning (about 2 to 3 tbls.) and 2 sliced lemons in water. Bring to a full boil and taste water to see if salty enough to your liking. Add more cajun seasoning or salt if needed to make more salty. Add in the 2 lbs. shrimp and allow to come to boil again. Start timer and boil for 3 to 4 minutes. Turn off heat and cover pot with lid. Allow shrimp to sit in water for 30 minutes to suck up the flavor.
Pour shrimp in colander in sink to drain. Discard lemon, celery and onions. Peel and devein shrimp. Place peeled shrimp in bowl, cover and refrigerate to get cold.
Begin making cocktail sauce by placing the ketchup, tomato/clam juice cocktail, worchestershire sauce, tabasco, horseradish and lemon juice in a large glass bowl. Stir ingredients together to mix well. Should be pourable but still a little thick. Place in refrigerator to get cold.
When ready to serve place cold shrimp in chilled cocktail glasses or bowls. Pour on as much of the prepared cocktail sauce as you like and top with chopped white onion, tomato, cilantro, green olives, diced avocado and jalapeno. Serve each with limes for squeezing over the top, your favorite bottled hot sauce and saltine crackers. All else that is needed is ice cold Mexican beer, a sunset and great company! Enjoy!
My wife and I absolutely love this dish and we have eaten it many times!
I know that you, your family and friends will enjoy this recipe for years to come! As always, let me know what you think!
Long live the farmer! Long live the chef! Long live the stove!