California-Style Shrimp Cocktail

Katrina Roubedeaux

By
@kroubedeaux

So refreshing and yummy!!!
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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Comments:

Serves:

16

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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)
2-4
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
ketchup
2 large
lemons (juice)
tobasco (to taste)
salt to taste

Directions Step-By-Step

1
In 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.
2
In 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.
3
Once the produce has been mixed, add the cucumber, avocado, and the juice of 2 lemons.
4
Add the shrimp, ketchup, and broth. Mix well.
5
Add salt and tobasco to taste. Serve cold with corn tostada shells or chips. We like to just eat it on its own as well.
6
I 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.

About this Recipe