Shrimp or Surimi Cocktail

Name: Shrimp or Surimi Cocktail
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 3/4 pounds cooked and peeled shrimp or the same amount of surimi, sliced (800 grams); 6 cups water (1.4 liters); 1/2 onion; 3 cloves garlic; 1 bay leaf; 1 sprig thyme; 2 cups ketchup or to taste (I used 1 cup) (475 ml or 240 ml); 1 tablespoon habanero hot sauce (optional) (15 ml); 1/4 cup lime juice (60 ml); Salt and pepper to taste; 1 1/2 cups shrimp cooking broth (omit if using surimi and use Clamato instead) (355 ml); 1 cucumber, diced; 1 cup finely chopped red onion (160 grams); 1/3 cup cilantro, washed, disinfected, and finely chopped (10 grams); Lime halves or quarters as needed; Hot sauce to taste; as needed Saltine crackers

cookiepili @cook_37483040

Shrimp or Surimi Cocktail

cookiepili @cook_37483040

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Ingredients

30 minutes

Serves 4 servings

1 3/4 poundscooked and peeled shrimp or the same amount of surimi, sliced (800 grams)
6 cupswater (1.4 liters)
1/2onion
3 clovesgarlic
1bay leaf
1 sprigthyme
SAUCE*
2 cupsketchup or to taste (I used 1 cup) (475 ml or 240 ml)
1 tablespoonhabanero hot sauce (optional) (15 ml)
1/4 cuplime juice (60 ml)
Salt and pepper to taste
1 1/2 cupsshrimp cooking broth (omit if using surimi and use Clamato instead) (355 ml)
GARNISH*
1cucumber, diced
1 cupfinely chopped red onion (160 grams)
1/3 cupcilantro, washed, disinfected, and finely chopped (10 grams)
TO SERVE*
Lime halves or quarters as needed
Hot sauce to taste
as neededSaltine crackers

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Steps

30 minutes

1

Cook the shrimp in a pot with the onion, bay leaf, and thyme for 2 to 5 minutes or until fully cooked. Reserve the cooking broth. If using surimi, skip this step and just slice the surimi.
2

In a large bowl, mix the sauce ingredients: ketchup, habanero hot sauce, lime juice, salt, pepper, and shrimp cooking broth. If using surimi, use Clamato instead of the shrimp broth. Season with salt and pepper to taste. Add the shrimp or surimi and refrigerate for 1 hour to marinate.
3

Add the cucumber and mix with a wooden spoon along with the shrimp and sauce. Serve in individual glasses, topping each with red onion and cilantro. Serve with saltine crackers and lime halves.
4

Recipe adapted from mexicoenmicocina.com. I made only a few changes, like adding cucumber (to make it go further) and using surimi instead of shrimp when I couldn't buy shrimp at the time.