Ingredients
- medium white onion
- large garlic cloves roughly chopped
- Two tablespoons of salt plus more to taste
- tablespoon freshly ground black pepper
- pound of large shrimp , peeled, finned, tails removed, except for 6, placed on top as a garnish 16-20 pieces
- Half a cup of ketchup
- ¾ cup grapefruit juice
- to 3 tablespoons of lemon juice or to taste
- Mexican hot sauce to taste
- Small jicama, peeled and diced about 1 cup
- Large English cucumber, diced about 1 cup
- medium avocados peeled, chopped, and chopped
- cup chopped cilantro loosely packed
- Lime wedges for serving
- Sprigs of coriander to serve
- Get the ingredients with the support of chicory
- Instructions :
- Cut the onion in half. Cut two halves and chop the other half into large chunks. Put the chopped onion in a sieve and put it under cold running water. sink.
- Fill a pot with water. Add the onion chunks the garlic cloves, two tablespoons of salt and black pepper. Bring it to a boil. Add shrimp, turn off the heat and leave for a minute or until the shrimp are pink and cooked through. Drain and let the shrimp cool down. Discard onions and garlic.
- Combine ketchup clam juice, lemon juice and hot sauce.
- In another bowl combine chilled shrimp, chopped onion, jicama, cucumber, avocado and coriander.
- Pour the sauce over the vegetable and shrimp mixture and stir.
- Serve in large framed cups with shrimp on top. Decorate with a wedge of lime and coriander springs.
- Enjoy !
Method
- And honestly, how many Mexican shrimp cocktail recipes really need?
- Just a good idea and here it is! A combination of both recipes!