Cóctel de Camarón Recipe | Love Letter to Mexico’s 6,000-Mile Coastline

Valentina-spiked cóctel de camarón: poached shrimp, punchy tomato-lime broth, buttery fried saltines.

PRINTABLE RECIPE COMING SOON TO THE BLOG - for now, full measurements below! ↓

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INGREDIENTS:
*For the shrimp*
715g shell-on shrimp, (large 21-25 count), peeled and deveined, shells reserved (1lb 9oz)
2L water
200g roma tomatoes, cut into quarters
85g carrot, (1 carrot) cut into a large dice
100g white onion, (½ small onion) cut into a large dice
45g celery, (2 stalks) cut into a large dice
50g cilantro stems
36g kosher salt (3 tablespoons)
15g garlic cloves, (3 medium cloves) smashed
1g whole black peppercorns (1 teaspoon)
.5g coriander seeds, whole
2 bay leaves, fresh
70g lemon, sliced thin

*For the cóctel broth*
400g ketchup
150g Clamato
115g orange juice, fresh
95g lime juice, fresh
70g Jarrito de mandarina
25g Valentina hot sauce, black label
15g garlic, (3 medium cloves) finely grated
10g Worcestershire sauce
5g fish sauce
5g Diamond Crystal kosher salt
2g Jugo Maggi

*For finishing*
Roma tomatoes, small diced
Cucumber, peeled/seeded, small diced
White onion, small dice
Cilantro, cut into a chiffonade
Kosher salt, as needed
Black pepper, freshly ground, as needed
1ea serrano chile, stemmed, thinly sliced into rounds (optional)
1ea avocado, cut into ½-inch pieces
Saltines, as needed
Tostadas, as needed
Mayonaise
Salsa Bruja
Salsa Broncona

*1. Make shrimp stock*
715g shell-on shrimp, (large 21-25 count), peeled and deveined, shells reserved (1lb 9oz)
2L water
200g roma tomatoes, cut into quarters
85g carrot, (1 carrot) cut into a large dice
100g white onion, (½ small onion) cut into a large dice
45g celery, (2 stalks) cut into a large dice
50g cilantro stems
36g kosher salt (3 tablespoons)
15g garlic cloves, (3 medium cloves) smashed
1g whole black peppercorns (1 teaspoon)
.5g coriander seeds, whole
2 bay leaves, fresh
70g lemon, sliced thin
Diamond Crystal kosher salt to taste

Set a fine-mesh strainer in a large heatproof bowl; set aside. In a 6-quart pot, combine shrimp shells, water, carrot, onion, celery, salt, garlic, peppercorns, bay leaves, and lemon. Bring to a simmer over medium heat and cook, stirring occasionally, until shells turn orange, about 10 minutes. Remove lemon and bay leaves, discard. Transfer everything else to a blender and puree until smooth. Strain through a fine mesh strainer. Return to pot.

*2. Poach shrimp*
715g shell-on shrimp, (large 21-25 count), peeled and deveined, shells reserved
Diamond Crystal kosher salt
Season shrimp with some salt. Prepare an ice bath in a large bowl (seasoned with salt and some lemon slices) . Heat shrimp stock over medium-high heat until it registers [190F/87.7C] on an instant-read thermometer. Add shrimp and cook, stirring gently and making sure temperature of stock doesn’t rise above [170F/76.6C], until shrimp are opaque and just cooked through, about 2 minutes. Using a spider skimmer, immediately transfer shrimp to the prepared ice bath. Shock shrimp in ice bath until fully chilled, about 1 minute 30 seconds. Once chilled, pat shrimp dry, and refrigerate until ready to use.

Transfer shrimp stock to a medium bowl. And place it in an ice bath. Reserve.

*3. Mix the cóctel broth*
400g ketchup
150g Clamato
115g orange juice, fresh
95g lime juice, fresh
70g Jarrito de mandarina
25g Valentina hot sauce, black label
15g garlic, (3 medium cloves) finely grated
10g Worcestershire sauce
5g fish sauce
5g Diamond Crystal kosher salt
2g Jugo Maggi

Add ketchup, lime juice ,orange juice, Clamato, Valentina, garlic, Worcestershire, fish sauce, Jugo maggi, and salt to a bowl. Whisk until smooth.

*4. Serve*
Roma tomatoes, small diced
Cucumber, peeled/seeded, small diced
White onion, small dice
Cilantro, cut into a chiffonade
Kosher salt, as needed
Black pepper, freshly ground, as needed
1ea serrano chile, stemmed, thinly sliced into rounds (optional)
1ea avocado, cut into ½-inch pieces
Saltines, as needed
Tostadas, as needed
Mayonaise
Salsa Bruja
Salsa Broncona

Once shrimp, and shrimp broth, have chilled, divide between individual serving bowls. Garnish to your liking with the ingredients above. Serve with saltines and tostadas.

#CoctelDeCamaron #MexicanSeafood #shrimpcocktail