Cocktail De Camaron

Ingredients- Mise en Place

White Shrimp 2# (Shell On preferably*)

Avocado Haas 1 small diced

Cucumber (I used Persian) ¼ cup

Jicama Juliene

Jalapeño Juliene

White Onion ½ cup small diced

Cilantro 3 tbsp chopped

Limes 2-3

Ketchup ½ cup

Chile Costeño 4

Tomato Juice 1 cup

Directions:

Bring a pot of seasoned* water to a boil. Add shrimp and remove after 2 mins (reserve this cooking liquid). Shock the shrimp with an ice bath, drain*. Rehydrate the chile costeño with 2oz of your cooking liquid, set aside. Peel shrimp and cut into bite size pieces. Toss shrimp, cucumber, white onion, jicama, avocado, and the juice of a lime together, reserve. Blend the chile costeño/ cooking liquid mix, with tomato juice and ketchup. Season concoction with lime juice, salt and black pepper. Pour the sauce over your reserved shrimp mixture and toss together with your cilantro, adjust seasoning if necessary. Cover and refrigerate for 30mins-1hr. Serve chilled with some tostadas (corn tortillas) or crackers.

Notes:

Seasoned Water-

I used the leftover vegetable scraps from when I’m dicing ex; onion skins, jalapeño membranes. As well as a ¼ lemon, garlic clove, my everyday seasoning, salt, pepper.

Shell on the shrimp-

Keeping the shell on shrimp during the cooking process will cause less shrinkage.

Drain-

Leaving items in the ice bath longer than necessary will cause said items to lose flavor and/or cause textures to change.