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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Nothing makes me think more of being on the Mexican seaside as this chilled cocktail; tomato passata, orange & lime juice, red onion, cucumber and a touch of hot sauce, topped with avocado and cilantro.. salud! Read more ! Note: If you cannot find tomato passata in your grocery store, take plain canned tomatoes (preferably organic) and run them through a sieve or a food mill. Ingredients:
for shrimp |
16 wild gulf shrimp, deveined but keep in shell |
poaching liquid |
water, fresh lime, cilantro, garlic, onion, bay leaf, sea salt and whole black peppercorns |
for sauce |
1 (11oz) jar sir kensignton ketchup (classic or spicy) or other high quality organic ketchup |
1/2 a jar of tomato passata |
juice of one orange |
juice of 2-3 limes |
1 small red onion, finely chopped and rinsed |
1/2 an english cucumber, peeled and diced |
a touch of jalapeno hot sauce |
water, as needed |
1 avocado, cut into cubes |
1/4 cup fresh cilantro, minced (plus extra sprigs for garnish) |
slices of lime, for garnish |
mini saltines to serve on side |
Directions:
1. Poach shrimp until they turn pink, drain and transfer immediately to a bowl of ice water to stop the cooking process and cool them down. Peel the shrimp, saving 1 per person for garnish and coarsley chop the rest.
2. Combine all ingredients for the sauce in a large bowl. Adjust seasonings and citrus to your taste, adding water if needed to thin out the sauce. Add the chopped shrimp and minced cilantro. Chill until ready to serve.
3. Assemble:
4. With 4 cocktail glasses, fill each halfway with shrimp cocktail, some avocado, more shrimp cocktail, then top with avocado and cilantro, and just a little more of the sauce only on top. Garnish each side of the glasses with a whole shrimp. Serve immediately and pretend you are on vacation :-)
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