Mexican Shrimp Cocktail – Coctel de Camaron

Mexican Shrimp Cocktail or Coctel de Camaron is a refreshing dish prepared with fresh vegetables, shrimp, and a combination of hot sauce and ketchup.

Ingredients:
Two 10oz Bags of Large Shrimp Peeled and Deveined
4 Cups Water
2 Garlic Cloves
1/4 White Onion
2 Bay Leaves
3-4 limes
2 Large Cucumbers
2 -3 Large Avocados
1-2 Serrano Peppers (Optional)
1/4 Red Onion
Cilantro (I used half a bundle)
Salt & Pepper
One 32 Oz Bottle of Your Favorite Clamato Tomato Cocktail
1 cup Ketchup
1/4 Cup Chipotle Adobo Sauce

This recipe is very diverse, you can also add fresh tomatoes or more of any of the ingredients I used.

Makes 6 Large Cocktails

COOKWARE USED IN THE VIDEO

KOCH SYSTEME CS Nonstick Set 16Pcs: https://www.amazon.com/dp/B087Q79F4D

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Hello everyone and welcome back to my kitchen for today’s recipe we’re making a delicious cocktail de camaron mexican shrimp cocktail to get started with this recipe add 4 cups of water to a medium saucepan a fourth of an onion two garlic cloves and two bay leaves

Boil on medium high heat for about five to seven minutes or until the water is well infused with the garlic onion and the bay leaves add in the shrimp and boil for two to three minutes or until the shrimp begins to turn a pink salmon color Drain out the hot water and after removing the onion garlic and bay leaves transfer the shrimp into an ice bath or into very cold water placing the shrimp in the ice bath or cold water is gonna stop the cooking process leave it in the cold water or ice bath

Until it’s ready to be used peel and dice two large cucumbers if you prefer to remove the seeds cut them in half first and then scrape out the seeds with the spoon we always leave them in there but you can choose to remove them if you want to

Dice them into small bite-sized pieces once you’re done dicing transfer them to a bowl or container large enough to accommodate the amount of cocktail the camaron that you’re making we’re also gonna need a handful of cilantro a fourth of a red onion And to add some spice i’m gonna add one to two serrano peppers cut it in half and remove the seeds and the vines before mincing it these serrano peppers are optional you can choose to add them or you can leave them out completely if you don’t want it too spicy And lastly we’re going to add two large ripe avocados the best way to pick a firm ripe avocado is by removing the tip if it falls off easily and the tip is not dark that means it’s ripe you want your avocado to be right but you don’t want

It to be overly ripe to where it’s falling apart and it’s mushy you want it to have a nice firmness so it doesn’t fall apart with the cocktail de camaron cut it in half and remove the core from the avocado with a small paring knife make a cut on

The outer skin of the avocado to make it easier to remove the skin dice it into small bite-sized pieces just like the rest of the ingredients and add it to the bowl as well In a separate bowl mix one cup of regular ketchup with a fourth of a cup of chipotle adobo sauce and the juice from three to four limes give it a good mix until all the ingredients are well combined and set it aside drain out the ice water from the shrimp

And add the shrimp to the rest of the ingredients season with salt and pepper to your liking add the sauce from the bowl and lastly we’re going to add 1 32 oz bottle of clamato sauce or you can use your favorite tomato cocktail sauce give it a good mix and enjoy right away

With your favorite saltine crackers enjoy it with your favorite hot sauce in this case we’re going to add a little bit of this trough sauce this drop sauce really brings out the flavor in the cocktail de camaron if you haven’t tried it you should definitely try it because you will not be disappointed

Thank you so much for watching and i’ll see you on our next video with a different recipe You