@chefmikaleon: Cóctel de camarones 🔥 The most delicious shrimp cocktail perfect for this summer heat 😋🍺🍤🥑🌶️ Ingredients Shrimp and Poaching Liquid:
 1 lb. shell-on large shrimp
 6 cups water
 2 tbsp. salt
 Juice of 1 lemon 
 ½ small red onion, finely diced
 1 jalapeño, seeded and finely diced
 1 avocado, diced
 ⅓ cup roughly chopped cilantro
 Juice of 3 limes (plus more to taste)
 ½ cup ketchup
 1 cup Clamato
 2 tbsp. Valentina hot sauce (or to taste)
 2 tsp. Worcestershire sauce
 2 tsp. salt Instructions
In a medium pot, combine the water, salt, and lemon juice. Bring to a boil over high heat. Once the water reaches a rolling boil, remove the pot from the heat and immediately add the shrimp. Let the shrimp poach uncovered for 3 to 3½ minutes, or until just cooked through and pink. Transfer the shrimp to a large bowl filled with ice and water to stop the cooking. Once fully chilled, peel and devein, then chop into bite-size pieces.  In a large bowl, combine the red onion, jalapeño, avocado and cilantro. Add the cooled, chopped shrimp. In a separate bowl, whisk together the lime juice, ketchup, Clamato, Valentina, Worcestershire sauce, and salt. Pour the sauce over the shrimp mixture and toss gently to combine. Taste and adjust the lime or hot sauce as needed. Chill in the fridge for 15 to 20 minutes before serving to let the flavors meld. Serve extra cold with tostones.

Monica “Mika” Leon

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Region: US

Thursday 17 July 2025 16:04:44 GMT