Shrimp Cocktail
Shrimp Cocktail is a classic appetizer that's refreshing, tangy, and bursting with flavor. This version incorporates a spicy kick with Valentina sauce and a rich, savory depth from Worcestershire sauce, making it a crowd-pleaser for any occasion.
Yield: 4
Materials
- - 1 lb shrimp with shell
- - Shrimp broth
- - 1 1/4 cup ketchup
- - Dash of Valentina sauce
- - Dash of Worcestershire sauce
- - 1 lime
- - 1 small onion
- - 2 tomatoes
- - 1 Serrano pepper seeds removed if you don’t want it too spicy
- - Cilantro
- - 1 can tomato sauce
- - 1/2 cucumber seeds removed
- - Salt to taste
- - 2 avocados
Instructions
Prepare the Shrimp:
- - Remove the shells from the shrimp and set the shrimp aside.
- - Boil the shrimp shells in water with a little salt to make shrimp broth. Once done, remove and discard the shells.
Make the Base:
- - Add the shrimp broth to a large bowl.
- - Mix in 1 1/4 cup ketchup, 1 can of tomato sauce, a dash of Valentina sauce, a dash of Worcestershire sauce, and the juice of 1 lime.
- - Adjust the consistency by adding more ketchup or broth as needed. The mixture should not be too thick or watery.
Chop the Vegetables:
- - Dice the cucumber, tomatoes, onion, Serrano pepper (remove seeds if less spice is desired), and cilantro.
- - Cube the avocados.
Combine Ingredients:
- - Add the diced vegetables, avocado, and shrimp to the broth mixture.
- - Mix well and taste. Adjust seasoning with salt and additional lime juice, Valentina, or Worcestershire sauce if needed.
Serve:
- - Chill the shrimp cocktail in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- - Serve cold, garnished with additional cilantro and lime wedges if desired.