Only on special occasions would my family prepare coctel de camarones(shrimp cocktail). Growning up in a family with roots form Northern Mexico, it was alot of beans, rice, egss, meat and potatoes. The shrimp was a delicious change of pace!
1poundlarge uncooked shrimpcleaned and peeled
1 1/4cupsketchupI used a spicy ketchup
1 1/4cupsClamato juice
1 to 2serranosminced
2roma tomatoesseeded, diced
1/3cupwhite onionfinely diced
1/3cupcilantrochopped, plus more for garnish
Juice of 3 to 4 key limes
Salt and pepper to taste
Valentina or Tapatio hot sauce to taste
Saltine crackers or tostadas
Poach the shrimp in boiling, salted water for just 2 minutes or until they turn pink. Drain and transfer shrimp to a bowl of ice water, set aside.
In a large bowl, combine all of the ingredients in the order listed. Taste for salt, pepper and hot sauce. Drain the chilled shrimp and add to the sauce mixture. Cover and chill for 1 hour before serving. Serve with saltine crackers, garnish with more cilantro.
During the summer, I like to add a few fresh fruits to mt coctel de camarones. Mango, peaches and jicama are a tasty addition to garnisg you Mexican shrimp cocktail!