Shrimp Cocktail (Coctel De Camaron)

Summer is right around the corner and we all want something refreshing when it comes to food. Shrimp Cocktail is one of the main dishes we tend to make for the hot days coming up. So lets just get started on the how-tos for this dish.

Remember: I don’t do measurements. Everything is eyeballing. Trust me when i say, everyone can do this without measuring spoons and measuring cups. By all means, if you like lots of tomatoes than add more tomatoes, if you like less onion then add only a little bit of them. We will always taste test everything we cook so our seasoning will always be perfect.

I love my cocktail with octopus. I buy them cooked. That way I avoid the cooking time for that one. But that’s my preference.  If you like it as well and you want to incorporated in this recipe just make sure you chop it up and add it when you add everything else.

You will need:

  1. Medium raw Shrimp (cleaned and deveined)
  2. Tomatoes (chopped)
  3. Cucumber (chopped)
  4. Onion (chopped)
  5. Cilantro (finely chopped)
  6. Avocados (cubed)
  7. Celery (chopped)
  8. Ketchup (depends on the thickness you want, Always keep more than bottle)
  9. Clamato
  10. Limones (limes)
  11. Tapatio Sauce
  12. Salt
  13. Saltine Crackers

1. Put a large pot with water to boil with a bit of salt, while we wait for this to boil we will be peeling and deveining the shrimp. The water should be done boiling when we are done cleaning the shrimp.

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2. Add the shrimp to the water and turn off the heat. (This is the time you will add the octopus if you are adding it to this cocktail).  But for this complete recipe I didn’t use Octopus.

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And since we are going to be doing lots of chopping, I like to put my shrimp in the freezer to speed up the cooling.

3. Now time for all the chopping. We will chop onions, tomatoes, cucumbers, celery, and the cilantro. When we are all done with this step, we will take out our pot from the freezer and add the ingredients and some lemon juice.

 

4. Add one bottle of ketchup, half the bottle of the clamato, some tapatio sauce and some avocado.

 

5. Mix everything real well and do a taste test. If you feel that the water is to thin for your liking than you may add more ketchup and more clamato. Squeeze a few more lemons if needed and keep tasting. If you want more spice to it then add some tapatio sauce. Always remember, that every time we add something new or a few more drops of something, we need to taste it! Never serve something if you haven’t done the taste test.

6. For this recipe I used imitation crab meat (Jaiva). I added this at the end. Finally, you will serve chilled and with some crackers, more avocado, some Tapatio sauce and slices of limes. That’s it!

 

 

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