Mexican Shrimp Cocktail

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 cups

Water

1 tsp

Chicken Stock Powder

or Fish Stock Powder

8 oz

Shrimp , peeled, deveined

1 cup

Tomato Juice

1/2 cup

Ketchup

1

Lime , juiced

1 tsp

Worcestershire Sauce

1 cup

Tomatoes , chopped

1/2 cup

Cucumbers , deseeded, finely chopped

1/2 cup

Red Onions , finely chopped

2 Tbsp

Fresh Cilantro , chopped

1

Jalapeño Pepper , chopped

to taste

Salt

to taste

Tortilla Chips

to taste

Avocados , cubed

Cooking Instructions

HIDE IMAGES

Step 1

Chop the Jalapeño Pepper (1) , Fresh Cilantro (2 Tbsp) , Tomatoes (1 cup) , and finely chop the Red Onions (1/2 cup) .

Step 2

Deseed and finely chop the Cucumbers (1/2 cup) .

Step 3

Juice the Lime (1) .

Step 4

Peel and devein the Shrimp (8 oz) .

Step 5

Bring the Water (3 cups) to a boil. Add the Chicken Stock Powder (1 tsp) and stir in well. While the water is starting to boil, place a bowl of ice water in the sink.

Step 6

Add shrimp to the boiling water, and stir. The shrimp will cook very quickly, in only a few minutes. Once they are pink and no longer transparent, reserve 1/4 of shrimp cooking liquid. Turn off heat, and drain shrimp. Place in ice water.

Step 7

In another bowl, mix the Tomato Juice (1 cup) , 1/4 of shrimp cooking liquid, Ketchup (1/2 cup) , lime juice, Worcestershire Sauce (1 tsp) , tomato, cucumber, red onion, cilantro, and jalapeño pepper. Season with Salt (to taste) and mix.

Step 8

Drain the shrimp, and add to the tomato mixture. Mix again. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes and for a max of 12 hours.

Step 9

Chop the Avocados (to taste) . Serve shrimp over Tortilla Chips (to taste) and top with avocado. Enjoy!