Name: Shrimp Cocktail Vincente
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 pound fresh shrimp, 50 to 60 per pound size, unpeeled; 2 teaspoons vegetable oil; 3/4 cup chopped plum tomato; 1/4 cup chopped yellow onion; 1 clove garlic, sliced; 1/4 bunch cilantro, chopped; 1 jalapeno, chopped; 1/2 lime, juiced; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 quart water; 1 cup pico de gallo, see Cook's Note*; 1 cup reserved shrimp stock; 1 cup prepared cocktail sauce; 1 large ripe avocado, peeled and diced; Lettuce leaves, for garnish; Lime slices, for garnish; Tortilla chips, for garnish

Directions

For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour.
In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.

Cook’s Note

*Pico de gallo is a very simple fresh salsa made by finely chopping fresh tomato, onion, cilantro, and jalapeno. Season the mixture with some fresh lime juice and salt, to taste. Any recipe or a commercial fresh salsa is fine.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tony Mandola, Tony Mandola's Gulf Coast Kitchen, Houston, TX

Shrimp Cocktail Vincente

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Cook’s Note

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