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Shrimp cocktail

Author: Chef. Alicia Torres

Ingredients

TOCOOK THE SHRIMP:

  • ¾ Kilo of raw and headlessshrimp
  • ½ onion
  • 6 cloves of garlic
  • 1 bay leaf
  • 1 sprig of thyme

FORTHE SAUCE:

  • 2 cups of ketchup sauce
  • 1 tablespoon of habanerochili sauce or the one you like
  • ¼ cup lemon juice
  • 1 ½ cups of the broth in whichthe shrimp was cooked
  • Salt and pepper to season

FOR THE GARNISH:

  • 1 cup of chopped red onion
  • ⅓ cup finely chopped cilantro
  • 1 avocado cut into cubes

AT YOUR SERVICE:

  • 6 to 4 lemon slices
  • Hot chili sauce
  • Olive oil

Instructions

  •  If you can't wait to try the shrimp until they cool down... you can enjoy them as a snack with lime juice and hot sauce! In a large bowl pour the ketchup sauce. Add the habanero chili sauce, lemon juice, and shrimp broth. Season with salt and freshly ground pepper.Once the shrimp has cooled, divide it among four (4) glasses or cups; pour a little of the previous mixture over the shrimp, and place the avocado, onion and cilantro on top. For the personal taste of each diner, you can add olive oil, habanero chili sauce, lemon slices and finally crackers.

Notes

If you prefer to use peeled and cooked shrimp for this recipe, use 500 grams of previously cooked shrimp and a bottle of clam juice to substitute the shrimp juice.**Add a cup of shrimp broth; if it's too thick for your liking, then add the other half cup.