Mexican Style Shrimp Cocktail

Just as our Brown Sugar and Citrus Cured Salmon has become a tradition at our winter celebrations, this sweet-and-spicy shrimp cocktail based on an octopus recipe from the Rick Bayless cookbook has proved to be an immensely popular item at our parties during the warmer months. The first time we served this dish, our guests finished the entire bowl before E.S. even got to try one shrimp! Also like the cured salmon, this recipe is very simple.

Unlike your traditional shrimp cocktail arrangement – in which cooked shrimp are hung on the edge of a container of cocktail sauce – this recipe calls for the shrimp to be tossed in the sauce ahead of time, which allows the flavors of the sauce to penetrate the shrimp. Don’t add the shrimp to the sauce more than three hours before serving the cocktail, or the shrimp will start to get soft.

Tomatoes charred under a hot broiler, and a large quantity of hot sauce form the base of the cocktail sauce. I prefer Valencia or Cholula brand hot sauce for this recipe, as both have a subtle horseradish kick that compliments the shrimp nicely. Brown sugar and sherry vinegar provide a sweet contrast that balances the spice in the hot sauce.

Using precooked shrimp purchased from your local fishmonger makes this recipe a breeze. Just whip up the sauce in your food processor, chill in the refrigerator, and then toss in the shrimp. It’s that easy. Of course, if you want to cook your own shrimp, that will work too. Either way, be sure to remove all bits of shell and tail from your shrimp.

Serve this shrimp cocktail as part of a buffet in a large bowl, or as a plated first course in small glass bowls, topped with freshly sliced avocado and chopped cilantro.

Mexican Style Shrimp Cocktail

Ingredients

1 red onion, sliced thin
1 pound ripe tomatoes (2 large or 6 plum)
3 garlic cloves, peeled
1 tablespoon olive oil
2 tablespoons sherry vinegar
2 tablespoons brown sugar
¼ cup Mexican hot sauce (such as Valencia or Cholula brand)
2 ½ pounds cooked shrimp, shells and tails removed
1 ripe avocado, cut into small chunks
3 tablespoons chopped cilantro


Instructions

1. Roast the whole tomatoes on a rimmed baking sheet about four inches below a very hot broiler until splotchy black and thoroughly soft, at least 5 minutes per side. Remove and cool.

2.While the tomatoes are cooling, set the oven temperature to 425 degrees. Spread the onion and whole garlic cloves on a baking sheet and drizzle with the olive oil. Toss to combine. Place in the oven and roast until richly browned, about 15 minutes, stirring a few times to ensure even browning.

3. Pull the blackened skins off of the tomatoes, and scoop them into a food processor. Pulse several times to chop them into small pieces. Scrape into a medium bowl.

4. Scoop the onion and garlic into the food processor (don’t bother to clean the bowl of the food processor between uses). Pulse until finely chopped and add to the bowl with the tomatoes.

5. Add the sherry vinegar, brown sugar and hot sauce to the bowl and combine with the chopped vegetables. Season to taste with salt (I usually add about 2 teaspoons). Chill the cocktail sauce in the refrigerator.

6. An hour or two before you want to serve the shrimp cocktail, add the cleaned shrimp to the bowl and toss to combine. Try a shrimp to see if the cocktail needs additional salt or hot sauce. Once you are satisfied with the seasoning, return the bowl to the refrigerator.

7. When ready to serve, transfer the shrimp and sauce to an attractive bowl and top with the avocado and cilantro. Alternatively, divide the shrimp and sauce among small glass bowls and top each bowl with a few chunks of avocado and some chopped cilantro. Serve with high quality tortilla chips.

Related: Look at our Chilled Cucumber and Avocado Soup recipe to see how to pit an avocado.