Coctel de Camarón

Shrimp Cocktail (Mexican Beach Style) 

From Margarita’s Kitchen

Calories: About 200 cal.

Serves:  8 portions

Note: Fresh for summer and always good for an appetizer.

You will need to cook the shrimp:

2          Pounds medium large shrimp (41/50), it is better if the shrimp is not clean and deveined, the shrimp will have a better taste

1/2      Onion

2          Garlic cloves

1          Bay leaf

            Sea Salt

Water to cover shrimp

For the Cocktail Sauce

1          Medium white onion minced

2          Well ripened medium beefsteak tomatoes minced

1 1/2   Cups of Ketchup

1          4 ounces tomato paste

3          Deseeded Jalapeno peppers minced (don’t forget to wear gloves)

1/2      Cup of the water used to cook the shrimp

4         Key Lime juice

1/2      Cup of chopped fresh cilantro

3          Avocados

            Salt

            Water crackers

Preparation

1.       Boil water and then place the shrimp with the onion, garlic, laurel leaf, and sea salt (to your taste) for about 3 minutes.

2.       Take the shrimp out and put it in a bowl with ice to stop cooking.

3.       In a different large bowl put the ½ cup of water where you cooked the shrimp, the onion, tomatoes, ketchup, tomato paste jalapenos, lime juice and salt and mix well.

4.       Add the shrimp, mix and put the dish in the refrigerator for a couple of hours.

5.       A few minutes before serving cut the avocados in small cubes and mix them with the cocktail.

6.       Serve with crackers!

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.