Ingredients
- 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
- ***
- To Garnish:
- 4 thick slices of lime
Instructions
- In a 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.
