El Torito�s Ensenada Shrimp Cocktail
Executive Chef Pepe Lopez, El Torito Restaurant
42 uncooked shrimp
2 cloves garlic, crushed
1 teaspoon salt
4 cups water
3⁄4 cup diced tomatoes
3⁄4 cup peeled diced cucumbers
1⁄2 cup diced red onions
1⁄3 cup chopped cilantro
1⁄4 cup Bloody Mary mix
1⁄4 cup ketchup
6-8 drops Worcestershire sauce
31⁄2 cups shrimp broth (water from the cooked shrimp)
12 avocado slices
6 cilantro sprigs
Lime juice, to taste
Cholula hot sauce, to taste
Note: Cholula Mexican hot sauce is available at most supermarkets.
Place shrimp, garlic and salt in 4 cups of water, leaving shell and
tails on, and bring to a boil. As soon as shrimp boils, remove from
water and allow to cool. Set 31⁄2 cups of the boiled water aside and
allow to cool (this is your shrimp broth). When cool, peel and
devein 36 of the shrimp of chop into small (1⁄4-inch to1⁄2-inch)
pieces. Peel and devein 6 of the shrimp (leaving whole with tail
on).
Mix the chopped shrimp, tomatoes, cucumbers, onions, cilantro,
bloody mary mix, ketchup, Worcestershire sauce and shrimp broth in a
bowl. Spoon into 6 glasses. Garnish each glass with one whole
shrimp, two avocado slices and one cilantro sprig.
Squeeze fresh lime juice to taste over each serving and serve with
Cholula or other bottled Mexican hot sauce on the side to spice up
the taste.
Serves 6 |