It’s incredibly delicious.
It’s spicy shrimp and avocado.
It’s exceptional – trust me.
No more need be said. 😉
Battle on – The Generalissimo
For Poaching the Shrimp:
48 fresh, large shrimp with shells on
water to cover shrimp (about 6 to 8 cups, depending on the size of the shrimp)
1 stick celery with leaves on
1 clove garlic
1 Roma tomato
1 white onion, peeled
1 carrot, washed but unpeeled
1 serrano chili, split from tip nearly to stem
5 stems of cilantro
For Making the Cocktail Sauce:
Broth left over from poaching the shrimp
1 cup ketchup
¼ cup Clamato juice
¼ cup Cholula hot sauce
4 tablespoons minced Roma tomato, de-seeded
2 tablespoons minced cucumber, de-seeded
4 tablespoons minced white onion
½ cup diced avocado cubes
Lime juice to taste
1 tablespoon minced jalapeño, de-seeded and de-ribbed
4 stems cilantro, roughly chopped
4 thick slices of lime
In large, straight-sided pan, put enough water to cover the shrimp, about 6 to 8 cups depending on how big the shrimp are. Bring water to a boil, add poaching ingredients, reduce heat to medium low, and simmer for 10 minutes.
Add raw shrimp and simmer for another 5 minutes or so, until shrimp are still pink but very tender. Immediately remove the shrimp with a slotted spoon and immerse them in ice water to stop them from overcooking, which makes them tough.
Discard the vegetables but keep the poaching liquid and chill it. Note that it is the briny taste the shrimp adds to the broth that makes this dish special.
Shell and devein the shrimp, and chill them some more if necessary.
To serve, mix the catsup and Clamato with reserved poaching liquid to taste, Cholula, and a squeeze of fresh lime juice.
Divide the onion, avocado, tomato, and cucumber between 4 serving glasses and do the same with the jalapeño and cilantro.
Put 12 shrimp in each glass and pour the sauce over the top to cover everything.
Garnish each glass with a lime wedge and serve.