Hold your horses! Hide the children! What you are about to see is food rated “R” at its best! My Mexican Shrimp Cocktail is to die for. Fresh, delicious, and savory; it’s the perfect simple light meal for a hot summer afternoon. This juicy cold and light savory cocktail is a meal in itself. What makes it Mexican style? Well the whole combination of vegetables, accoutrement, and the cold broth. It’s a savory broth made with shrimp shells and seasoned with fresh orange and lime juice, ketchup, and some dashes of hot sauce. The result is this light fresh savory broth that goes incredibly well with the shrimp. In my opinion there’s no need to buy those bottled clam juices when you can get the most natural flavor out of your shrimp!
This Mexican Shrimp Cocktail is an entrée rather than an appetizer with a dipping sauce as served in the States. In Mexico, this cocktail is typically served on the coastal cities as an iconic refreshing staple and a must have if you are spending your day on the beach. In the city, shrimp cocktail is widely known as the number one ‘hangover elixir.’
There are many variations in which more than one shellfish is added to this concoction. Common ingredients include octopus, clams, oysters, baby scallops. It is called “Vuelve a la vida” which translates to “come back to life” because its invigorating attributes. That, I can not guarantee, however I assure you that it will refresh and invigorate you on a summer afternoon. In my case, I just love the simplicity of flavors and the way the shrimp skins cooked as a base produce a magic broth with depth and character!

Prepare this dreamy cocktail for yourself ! You can make it in advance, since it is served cold on chilled glasses. For parties you can serve it with all the vegetable accoutrement on the side which allows your guests to customize their own. Keep it ice-cold at all times. It is truly a great summer crowd pleaser. Enjoy!

I can assure you this recipe will be part of your repertoire for many years to come.
Happy Summer, Enjoy!

Mexican Shrimp Cocktail

Serrves 2 sailors 4 mermaids

This cocktail is light and refreshing, it can serve two as a meal or four to six as an appetizer. This recipe can easily be doubled or tripled upon family size, or a friendly party crowd.

1 – ½ lbs. Jumbo or medium large shrimp, peeled save the skins and deveined.

For the shrimp stock:
The reserved skins from the shrimp.
2 celery stalks
¼ wedge of a white onion.
2-3 sprigs of fresh thyme
1/2 teaspoon Sea salt
¼ teaspoon black pepper

Seasonings for the cold cocktail broth:
The juice of one small Valencia orange
3 large limes + 1 or 2 more to garnish.
¼-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Prepare cocktail with:
2 roma tomatoes, small diced
1 small white or purple onion, small diced
1 medium cucumber seedless such as jade or English cucumber, small diced. 
¼ cup finely chopped cilantro
1 chile Serrano or Jalapeno with seeds.
1 small Hass avocado

Serve with:
Saltine crackers or Tostadas
Plantain Chips
And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Preparation Method:

1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)
2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.
3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.

4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.
5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).
7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.
9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

10. Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!

You know you want it!

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Mexican Shrimp Cocktail

www.yes-moreplease.com

Refreshing, light this Mexican cocktail its perfect for a pool party or a weekend of leisure at home. remember to have a very very cold beer, Ceveza bien fria! Enjoy!

Course Brunch, Lunch, Main Course

Cuisine Mexican

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Servings 4 sailors or 4 mermaids

Ingredients

• 1-1/2 ibs. Jumbo Shrimp, peeled, save the peels and deveined

For the shrimp stock:

• 2 celery stalks
• 2-3 sprigs fresh thyme
• 1/4 wedge of a white onion.
• 1/4 teaspoon black pepper
• 1/2 teaspoon sea salt

Seasonings for the cocktail broth:

• 1 the juice of one small Valencia orange
• 3 large limes, plus 1 or 2 more to garnish.
• 1/4-1/2 cup ketchup sauce
• A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Garnish with:

• 2 roma tomatoes small diced
• 1 small white or red onion, small diced
• 1 medium cucumber, such as jade or English cucumber. small diced
• 1/4 cup Cilantro, finely chopped
• 1-2 Chiles Serranos or jalapeño, finely chopped
• 1 small Hass avocado

Serve with:

• Saltine crackers or Tostadas
• Plantain Chips
• And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Instructions

1. 1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)

   2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.

   3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.
   

   4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.

   5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

   6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).

   7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

   8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.

   9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

   Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!

   Happy Cooking!

Music Pairing: Vereda Tropical-Esquivel