Remember that shrimp cocktail, the one you thought was the best you had ever had, the one you enjoyed under the thatched palapa just above the high tide line in La Paz-or was it Puerto Vallarto-or Manzanillo-or Zihuatanejo-or Acapulco-or Cancun. Wherever it was this recipe is it!
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Mexican Shrimp CocktailWith summer on its way this dish is a fine antidote to hot weather. Served in a pilsner glass or in what those of us who remember drug store soda fountains would call a milkshake glass, it makes an excellent luncheon or light supper, especially when combined with a cold soup. Similar dishes, including the famous campechana seafood cocktail and hang-over restorative vuelve a la vida (return to life) can also be prepared by substituting some crab meat, oysters, squid and/or octopus for a portion of the shrimp. First, a word about shrimp. It is not particularly important what type or size of shrimp you use. What is, though, critically important is that it be fresh. I do not mean fresh in the sense that it has never been frozen. That would be ideal but unrealistic, for top quality, never-frozen shrimp are simply not widely available. What I mean is that the shrimp must be fresh in terms of not being spoiled. How do you tell? Shrimp, as with any seafood, never stops deteriorating after it has been caught, even if frozen. Obviously the freshest shrimp is that which goes directly from the sea into the pot, but again, for most of us that is unrealistic. Where I draw the line is when I can smell the deterioration. Truly fresh shrimp have no odor except the pleasantly sweetish smell of the sea. Even a hint of ammonia or other unpleasant odor is too much for me, and I will choose something else. That is why I never buy shrimp in its frozen state where it is difficult to accurately detect its odor.
1 pound medium shrimp, shells and tails removed, and deveined Sauce ingredients: 1 cup catsup (I prefer Heinz) Sliced limes Bring 1 1/2 to 2 quarts water to a boil. Add the shrimp and cook until they are just done. You can test them by periodically removing one from the pot with tongs or a slotted spoon and cutting into it at its thickest point. They are done when entirely opaque. Immediately immerse the shrimp in ice water to stop them from overcooking, which makes them tough. When the shrimp have been chilled drain and dry them, and place them in the refrigerator. To make the sauce combine all the sauce ingredients in a large bowl and chill it in the refrigerator. To make the cocktails, mix the chilled shrimp and sauce and spoon into 12 ounce pilsner or milkshake glasses, or other serving dish of your choice, and serve with the limes and saltines. Makes 2 meal size cocktails, or 4 appetizer cocktails |
