Shrimp Cocktail

Ingredients

• 500 g Raw shrimp, cleaned and deveined
• 250 g Raw prawns, cleaned and deveined
• 1 L Water for the broth
• 1 tbsp Ground cumin
• 1 tbsp Salt for the broth
• Vegetables for the broth (Your choice; the author used scallions, red onion, and garlic.)
• 5 Garlic for the garlic water (Garlic cloves.)
• 1 tsp Salt for the garlic water
• 10 tbsp Water for the garlic water
• 1 Cucumber (Peeled, seeded, and chopped.)
• 1 Red bell pepper (Chopped.)
• 1.5 Red onion (Chopped.)
• 0.25 cup Tomato sauce
• 1 tbsp Mayonnaise
• 3 tbsp Soy sauce
• 3 tbsp White vinegar
• 3 Lime (Use the juice.)
• 0.25 atado Fresh cilantro (Chopped.)
• Hot sauce (To taste.)
• Black pepper (To taste.)
• Salt for seasoning (To taste.)
• Ice (Plenty, for chilling the seafood after cooking.)

Steps

1. 1

   Prepare the broth: place the water in a pot and add the cumin, salt, and vegetables of your choice, such as scallions, red onion, and garlic. Cook until the liquid has a well-concentrated, aromatic flavor.

2. 2

   When the broth is well seasoned, add the cleaned and deveined shrimp and prawns.

3. 3

   Cook the seafood for a maximum of 5 minutes, just until opaque and firm. Avoid overcooking so it does not become rubbery.

4. 4

   Immediately transfer the shrimp and prawns to a bowl filled with plenty of ice water to stop the cooking. Drain well once they are cold.

5. 5

   Prepare the garlic water: place the garlic cloves and teaspoon of salt in a mortar. Crush and mash until a paste forms.

6. 6

   Add the 10 tablespoons of water to the garlic paste and mix until combined. Let it rest for at least 30 minutes; if it rests longer, it will develop a more intense flavor.

7. 7

   Peel the cucumber, remove the seeds, and chop it. Also chop the red bell pepper and red onion.

8. 8

   Place the chopped vegetables in a large bowl.

9. 9

   Add the chilled, drained shrimp and prawns.

10. 10

    Add the rested garlic water, adjusting the amount of garlic according to how intense you want the flavor to be.

11. 11

    Add salt and black pepper to taste, the tomato sauce, mayonnaise, lime juice, white vinegar, soy sauce, and hot sauce.

12. 12

    Add the chopped fresh cilantro and mix gently but thoroughly, taking care to coat the seafood and vegetables with the sauce without breaking them.

13. 13

    Taste and adjust the salt, pepper, lime, or heat. Serve chilled, on its own or as a filling for patacones.

Notes

Keep the cocktail refrigerated and serve it chilled. The author also suggests serving it inside patacones. Since it contains cooked seafood, preferably consume it the same day.

Nutrition per serving

• appetizer
• seafood
• fresh
• gluten-free
• Latin American cuisine
• no-bake
• spicy
• for sharing