Friday, October 7, 2016

Mexican-Style Shrimp Cocktail – The New Taco?

One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much bigger deal, but happily, you can now get tacos and burritos in just about every corner of the country these days.

However, one item that hasn’t swept the nation like the others, is the Mexican-style shrimp cocktail. Which is a shame, since it’s every bit as good, if not better, than the more common version. Who knows? Maybe if this video goes viral, one day “Taco Tuesday,” will be joined by “Mexican Shrimp Cocktail Monday.”

Please just use the ingredients and amounts below as a rough guide, and adapt as you see fit. The spiciness, tanginess, and salt level are all very subjective things, and you’ll almost certainly need to adjust. I really hope you give this a try soon. Enjoy!

Ingredients for 4 servings:
1 cup clam juice
1 pound raw large shrimp, peeled and deveined
1/4 teaspoon dried oregano
1 cup diced English cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
2 tablespoons jalapeno peppers, seeded, finely diced
1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes
1/2 cup ketchup
2 freshly squeezed limes or to taste
freshly chopped cilantro to taste
Mexican hot sauce to taste
1 large Hass avocado, cubed


T.R. Smith said...

Hi Chef! Do you think Clamato could work as the cooking liquid?

Alex Weber said...

Sprig placement was money indeed. Doing this tomorrow. So happy I got family members to bring "rhymes-with-hallelujah" hotsauce from San Francisco to Beijing! Though on second thought, I might opt for the "rhymes-with-patas-frio" one

jen123 said...

This looks delicious! I can't wait to try it. Also I love your videos and I'm a huge fan.

Jason Smith said...

This was simply gorgeous, CJ! Kudos!

Daryl said...

We made this yesterday evening as written and it was very good. A couple of changes we will make next time are to mix in less clam juice, more lime juice, and add a handful of red or black sliced seedless grapes.

migp said...

Fantastic! I added a few drops of salsa inglesa (aka Worcestershire Sauce) as as well.

GailS said...

AWESOME>.. Ive been waiting for this one...Chef, if you page back a year or maybe two ago in your WISHES emails...there's mine just beggin for your version of this!
Thanks for years of great meals..and teaching both of our kids how to cook. I feel confident both will leave the nest with a better knowledge and appreciation for good food, thanks to your making it fun and easy and not so scary! CUDOS and I can't wait to try this!!!

Michael said...

Wow. This looks like this would taste great, but I'm not wild about chunks of crisp vegetables in stuff like this. Would it adversely affect the flavor if I were to blend it up a little bit like gazpacho prior to adding the shrimp?

Bill Morash said...

Would using Clamato juice to cook the shrimp help blend the flavour of the shrimp with the rest of the dish?

Dolly Sundstrom said...

When national leaders are out there acting like they're on the Jerry Springer show, it's so lovely to learn how to make such a civilized, delightful aperitif!

Dolly Sundstrom said...

(...I meant 'appetizer')

Rachel Aaron said...

I can't eat ketchup due to the sugar, so I subbed a mix of tomato paste/white vinegar/Splenda/few drops of Worcestershire sauce and it worked great. Just throw them into a bowl and adjust w salt and pepper until the mixture tastes vaguely ketchup-esque. Wouldn't want to dip fries in it or anything, but as a recipe/lower carb replacement it works fine!

Hawkdoc said...

I've had shrimp cocktails before, and this looks particularly good. I've always wondered: why is it called a cocktail? Is it ever served with alcohol mixed in? I suppose if you added vodka, it would taste kind of like a bloody Mary. With shrimp.

Steve Kennedy said...

This is very sweet. If I try it again, I will use tomatoe paste. I assume all that sugary flavor came from the Ketchup.