Sinaloan Mexican Shrimp Cocktail |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 46 |
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Shrimp Cocktail from Sinaloa! I have had this in my family's home town in Culiacan, Sinaloa and it is the very best shrimp cocktail in the world! (my opinion of course) It can also be served as a main course and your gonna love it! Read more ! Ingredients:
1 large maui sweet onion peeled, trimmed and diced |
2 large cucumbers peeled, cored and diced |
1 large bunch of cilantro, washed and minced |
4 large limes, juiced (save juice in measuring cup and set aside peels) |
4t catsup (ketchup is fine) |
2t hot sauce (i like cholula but tabasco is fine) |
1 bag of shrimp boil |
1t salt |
1lb large bag of frozen jumbo shrimp, uncooked, peeled |
2 pitchers of cold water |
Directions:
1. Put a 6 qt stock pot 1/2 full of water, (I use my big spaghetti pot) add salt and the lime peels to water. Cover and bring to a boil.
2. In the meantime peel, trim and dice onion, peel, core and dice cucumber adding both to the largest bowl you have.
3. Wash and mince Cilantro, adding to the bowl
4. Add lime juice, catsup and hot sauce to vegetables and mix with a rubber spatula well. Cover and set aside.
5. Once the water comes to a boil, add the shrimp boil packet and wait about a minute before adding frozen shrimp.
6. Bring back to a boil and as soon as the shrimp turn pink, pour the shrimp into a large colander. Pour cold water over the shrimp to stop it from cooking.
7. Cut shrimp in bite sized pieces, inspect for any hidden shells and any tails that need removing. Add all the cleaned shrimp to the bowl of onion, cilantro and cucumber and mix well. Add a touch of seasoned salt to taste and serve in large individual chilled cocktail bowls and you will wow your family and/or guests.
8. Serve with freshly fried corn tortilla triangles and I can guarantee some happiness! You can also serve this up on a nice bed of Boston lettuce and it makes a fabulous salad! Enjoy!
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