Shrimp Cocktail Vincente
- 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
- Cocktail Assembly:
- 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
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Tony Mandola, Tony Mandola's Gulf Coast Kitchen, Houston