Recipe courtesy of Tony Mandola

Shrimp Cocktail Vincente

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  • Level: Intermediate
  • Total: 2 hr
  • Prep: 45 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.