From DN Recipes by David Nagy · Food & Beverage

Mexican Shrimp Cocktail

Published

Mexican Shrimp Cocktail
PREP TIME  20 mins  COOK TIME  15 mins  TOTAL TIME  35 mins  SERVINGS 4 to 6 servings
If it's tomato season, use freshly chopped tomatoes with their juices instead of the canned tomatoes.

Ingredients
  • 1 pound medium raw shrimp (preferable wild Argentine, or other wild)
  • 1 cup diced red onion
  • 1 cup peeled, diced cucumber
  • 1/2 cup diced celery
  • 1 jalapeno, seeded and diced
  • 1 15-ounce can high quality diced tomatoes OR 1 1/2 cups chopped fresh Roma tomatoes
  • 1/2 cup ketchup (preferably sugar-free)
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice (preferably fresh squeezed)
  • 1 avocado, cut into chunks
  • 1 to 4 tablespoons hot sauce, such Crystal or Tabasco
  • Kosher salt to taste

Directions
  1. Chop the onions, cucumber, celery, jalapeño, and tomatoes into a large bowl.
  2. Stir the ketchup, cilantro, and lime juice into the veggie bowl and chill it.
  3. Peel and devein the shrimp.
  4. Bring a pot of salted water to a boil (1 tbsp salt for 2 quarts of water), add the shrimp and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.
  5. Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation) and chill.
  6. Toss the shrimp into the veggie a bowl and gently stir to combine.
  7. Add chilled cooking water little at a time to the mixture, until the shrimp cocktail is the consistency you want.
  8. Stir in the avocado, and salt and hot sauce to taste.
  9. Serve in small bowls with tortilla chips on the side.