SHRIMP COCKTAIL VERACRUZ-STYLE RECIPE - (4.4/5)

Shrimp Cocktail Veracruz-Style Recipe - (4.4/5) image

Provided by SFCook

Number Of Ingredients 27

For Shrimp:
1 lb. small raw shrimp (50 - 55)
2 Tbsp. salt
1 tsp. whole black peppercorns
Juice of 4 - 6 limes + lime halves
Sauce:
2 plum tomatoes, peeled, cored & chopped (or 1 regular tomato)
1/2 small white (or red) onion, peeled and chopped
3 scallions, thinly sliced, crosswise
1 garlic clove, peeled and minced
1-2 fresh jalapeño(s), sliced (seeded to lessen heat)
4-6 Tbsp. extra-virgin olive oil
Zest of 1 lime
2 Tbsp. fresh lime juice + more for serving
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro (or Italian or curly parsley) + more for serving
Salt and freshly ground white pepper to taste (approx. 1 tsp. salt, 3/4 tsp. pepper)
1 avocado, peeled and sliced (or coarsely chopped, for individual servings)
Lime wedges & cilantro or parsley sprigs
Optional: diced cucumber; Tabasco or a vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
Salsa Verde (to be served on the side):
1/2 lb. fresh tomatillos
1 garlic clove, peeled and chopped
4 fresh Serrano chiles, stemmed and chopped
Salt
2 Tbsp. minced white onion
2 Tbsp. roughly chopped fresh cilantro

Steps:

For SHRIMP: 1. Add salt, peppercorns, lime juice and lime halves to 4 cups boiling water. Add shrimp, cover, lower heat and return to boil. Simmer just until opaque in center, about 1 1/2 to 2 minutes (a minute or two longer for larger shrimp.) Drain and quickly place shrimp in ice water to stop cooking. Peel & devein; pat dry. (If using larger shrimp, cut in 1/2 or 1/3's.) SAUCE: 2. Mix together tomatoes, onions, scallions, garlic, and jalapeño. Add shrimp and lightly toss. 3. Stir together oil, lime zest, lime & lemon juice, and cilantro or parsley; stir gently into shrimp; season to taste with salt and pepper. May be covered and chilled, to this point, overnight. 4. To serve, top with avocado, lightly sprinkle with lime juice and chopped cilantro or parsley (add a few drops of hot sauce for extra spice); garnish with lime wedges & cilantro or parsley sprigs. SALSA VERDE: Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped. Transfer to a bowl and stir in onions and cilantro. Season with salt.