California-Style Shrimp Cocktail
I learned how to make a shrimp cocktail similar to this from my aunt Sylvia. I loved her version so much that I tried to make my own. I was so excited when I came up with this recipe instead! It is to die for! Everyone loves it! It is great for parties, BBQs, and potlucks!!!
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- 2 lb
- shrimp, peeled and deveined (frozen is ok)
- 6 c
- water for boiling shrimp
- 4 c
- broth reserved from shrimp
- 6-8 large
- diced roma tomatoes
- 1 bunch
- chopped green onions
- 1 small
- chopped red onion (optional)
- chopped jalapeno peppers
- 1 bunch
- chopped cilantro, fresh
- 2-4 large
- chopped (not mashed) avocados
- 1 large
- chopped english or hot house cucumber
- 1/2 c
- 2 large
- lemons (juice)
- tobasco (to taste)
- salt to taste
1In a large sauce pan, over med/high heat, boil shrimp in approximately 6 cups of water. The shrimp will cook fast. It is really important not to over cook the shrimp because it will taste rubbery. As soon as the shrimp turns pink, remove it from the heat. Remove the shrimp from the broth and set aside. I like to stop the cooking by transfering the shrimp to cold water. Reserve a minimum of 4 cups of the broth.
2In a large bowl, mix together diced roma tomatoes and chopped green onion, red onion, jalapenos, and minced cilantro. Using your hand, thoroughly mix and squeeze together the produce.
3Once the produce has been mixed, add the cucumber, avocado, and the juice of 2 lemons.
4Add the shrimp, ketchup, and broth. Mix well.
5Add salt and tobasco to taste. Serve cold with corn tostada shells or chips. We like to just eat it on its own as well.
6I seldom used measurements when I make this recipe. The measurements listed are basically how I eyeball it. The ingredients may be adjusted to taste if needed.