Texas Mexican Shrimp Cocktail "Coctel de Camaron" ♥

Here is a authentic recipe for Authentic Texas Mexican Shrimp Cocktail " Coctel de Camaron"  using my fave sponsored product Galveston Shrimp Company  They have the freshest fish!  ♥ 

Galveston Shrimp Company was founded in 1978 by Rosario Cassarino, an immigrant from the Italian island of Sicily. For twenty years he and his wife, Giovanna, unloaded  fish and shrimp boats at the historic Pier 19 and  sold the catch of the day to Galveston locals and the visiting tourist.

In 1994 their son, Nello, took over the daily  operation and moved the company to a larger facility that was more accessible to highway transportation. The company began to shift it's focus  from a retail operation  to a wholesale seafood company that now supplies  retailers and distributors around the nation.


Ingredients ♥ 

1 – ½ lbs. Texas Gulf  Jumbo shrimp
1 medium size red tomato small diced
1 small white or purple onion small diced
1 medium seedless cucumber small diced, such as jade or English cucumber.
¼ cup finely chopped cilantro
1 chile Serrano or Jalapeno with seeds.
1 small Hass avocado
The juice of one small Valencia orange
3 large limes + 1 or 2 more to garnish.
2 celery stalks
¼ wedge of a white onion.
2-3 sprigs of fresh thyme
1/2 teaspoon Sea salt
¼ teaspoon black pepper
¼-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce

Directions ♥ 

1. Place two glass serving bowls in the freezer. 


2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.

3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.

4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.


5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. 


7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.


9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

10. Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce and  enjoy! ♥