Mexican Shrimp Cocktail

01Method

1. 1

   If starting with raw shrimp, peel and devein them. For extra flavor, simmer the shells in salted water, strain out the shells, and poach the shrimp in that broth for 2–3 minutes until just cooked through. Otherwise, bring a pot of salted water to a boil and cook the shrimp for 2–3 minutes. Reserve a cup of the cooking liquid and refrigerate it to cool.

2. 2

   Cut half of the cooked shrimp into bite-sized pieces, keeping the remaining shrimp whole for presentation.

3. 3

   Combine the chopped shrimp in a bowl with the onion, cucumber, celery, jalapeño, tomatoes, ketchup, cilantro, lime juice, and hot sauce. Stir gently to mix, then refrigerate.

4. 4

   Once the reserved cooking liquid has cooled to room temperature, stir it into the cocktail a little at a time until you reach the desired consistency. If starting with pre-cooked shrimp, use lightly salted water or clam stock instead.

5. 5

   Before serving, season with salt and additional hot sauce to taste, then gently fold in the avocado chunks. Drape the whole shrimp over the edge of the bowl or glass. Serve in parfait glasses or small bowls alongside tortilla chips.