Shrimp is slowly poached in water seasoned with our zesty and flavorful Slow Burn Seasoning before getting chilled and tossed in a bright tomato mixture, creating layers of flavors.
Mexican Shrimp Cocktail
Mexican Shrimp Cocktail
Fiona Kennedy
8 (as an appetizer)
20 minutes
1 hours
appetizer
Ingredients
- 2 lb. raw peeled and deveined shrimp
- 1/2 tsp. baking soda
- 1 small white onion, peeled and diced into 1/4-in dice (about 1 cup)
- 1/4 cup plus 1 tsp. Slow Burn Seasoning (7102), divided
- 1 3/4 cup Clamato
- 1/3 cup ketchup
- 1/3 cup crushed fire-roasted tomatoes
- 1/4 cup lime juice
- 1/4 cup chopped cilantro leaves
- 1 Tbs. hot sauce
- 1/2 hothouse cucumber, peeled and cut into 1/4-in. dice (about 1 cup)
- 2 small avocados, peeled and pit removed, cut into 1/2-in. dice (about 1 cup)
Directions
- Toss shrimp with baking soda in mixing bowl and refrigerate for 30 minutes. Placed diced onion in small bowl and cover with cold water. Let sit for 30 minutes, then drain and rinse. Set aside.
- Prepare ice bath. Place shrimp in medium pot and cover with cold water to cover by 1 inch. Add 1/4 cup Slow Burn Seasoning and place over medium-high heat, stirring occasionally. Measure water temperature with an instant read thermometer and remove pot from heat when the temperature reaches 170F. Pour shrimp mixture into a colander in the sink and transfer drained shrimp to ice bath. When shrimp are chilled, transfer them to a paper towel lined sheet pan and pat dry.
- Stir together Clamato, ketchup, fire roasted tomatoes, lime juice, cilantro, hot sauce, and the remaining Slow Burn Seasoning in a large mixing bowl. Stir in shrimp, onion, and cucumber and gently fold in avocado. Serve with saltine crackers or tortilla chips.