Mexican Shrimp Cocktail (Cóctel de Camarón)

Instructions

1. Prepare the Shrimp: Peel the shrimp, remove the tails, and reserve all of the shells. Make a shallow cut along the back of each shrimp and remove the dark vein when present. Keep the prepared shrimp refrigerated while making the broth.2 pounds raw shell-on shrimp
2. Build the Shrimp Broth: Add the reserved shrimp shells, water, white onion, garlic, bay leaf, and fine sea salt to a medium saucepan.reserved shrimp shells, 4 cups cold water, ¼ white onion, 2 garlic cloves, 1 bay leaf, 1 tsp fine sea salt
3. Simmer the Broth: Bring the liquid just to a boil over medium-high heat. Immediately reduce the heat and simmer gently for 15 minutes, occasionally pressing the shells beneath the liquid with a spoon. Avoid a hard boil, which can make the broth cloudy and harsh.shrimp broth ingredients
4. Strain the Broth: Pour the broth through a fine-mesh strainer into a heatproof bowl, pressing lightly on the shells. Discard the shells, onion, garlic, and bay leaf.strained shrimp broth
5. Poach the Shrimp: Return the strained broth to the saucepan and bring it to a very gentle simmer. Add the shrimp and cook for approximately 2–3 minutes, stirring once or twice, until the flesh is pearly, opaque, and just firm.prepared raw shrimp, strained broth
6. Chill the Shrimp: Use a slotted spoon to transfer the shrimp immediately to a bowl of ice water. Let them cool for 2 minutes, then drain them in a colander.poached shrimp, ice water
7. Reserve and Cool the Broth: Measure ¾ cup of the shrimp cooking broth into a shallow bowl. Set the bowl over ice or refrigerate it until completely cold. Reserve any remaining broth for another use.¾ cup shrimp broth
8. Dry the Shrimp: Spread the cooled shrimp across clean kitchen towels or paper towels and pat them thoroughly dry. Leave medium shrimp whole. Cut unusually large shrimp into bite-size pieces.cooled poached shrimp
9. Mellow the Onion: Add the finely diced white onion and 2 tablespoons of the lime juice to a large mixing bowl. Stir and let stand for 10 minutes.½ cup white onion, 2 tbsp lime juice
10. Build the Cocktail Sauce: In a separate bowl, whisk together the chilled shrimp broth, tomato purée, ketchup, remaining 2 tablespoons lime juice, orange juice, hot sauce, Worcestershire sauce, olive oil, fine sea salt, and black pepper until smooth.¾ cup shrimp broth, ¾ cup tomato purée, ½ cup ketchup, remaining 2 tbsp lime juice, 2 tbsp orange juice, 1 tbsp hot sauce, 1 tbsp Worcestershire sauce, 1 tbsp olive oil, ¼ tsp fine sea salt, ¼ tsp black pepper
11. Combine the Cocktail: Add the dried shrimp, cucumber, serrano, and cilantro to the bowl containing the onion and lime juice. Pour the cocktail sauce over everything and fold gently until evenly combined.poached shrimp, ¾ cup cucumber, 1 serrano, ½ cup cilantro, prepared cocktail sauce
12. Chill: Cover the bowl and refrigerate for 30–60 minutes so the sauce becomes thoroughly cold and the flavors settle.assembled shrimp cocktail
13. Adjust the Balance: Stir the chilled cocktail and taste it with a saltine or tostada. Add more lime juice, fine sea salt, hot sauce, or chilled shrimp broth as needed.lime juice, fine sea salt, hot sauce, or shrimp broth as needed
14. Add the Avocado: Immediately before serving, gently fold in approximately three-quarters of the diced avocado. Reserve the remaining avocado for the tops of the individual servings.2 medium avocados
15. Serve: Spoon the cocktail into chilled glasses or small bowls, making sure each serving receives plenty of shrimp and sauce. Finish with the reserved avocado and serve with lime wedges, hot sauce, saltine crackers, tostadas, or tortilla chips.lime wedges, hot sauce, saltines, tostadas, or tortilla chips