Chef’s Recipe – Mexican Style Shrimp Cocktail

Chef’s Recipe – Mexican Style Shrimp Cocktail

Shrimp Cocktail is one of my most favorite appetizers, and I am fortunate enough to have easy access to the best one I’ve ever eaten. My younger brother, Garrison Whiting, is the supremely talented chef at Counter Intuitive in Scottsdale, AZ. The menu at CI changes up every few months with the start of a new “episode.” The current episode is “Agua Caliente Racetrack,” which pulls inspiration from the famed horse racing track that opened in Tijuana in 1929 when drinking and gambling were still illegal in the states. The track catered to celebrities, and the spectacular menu at Counter Intuitive reflects that opulence in both food and drink.

Back to the shrimp cocktail. Chef Garrison has concocted a delicious variation on a classic, and I would eat it every day if I could (I have almost two quarts of it in my fridge at the moment, so I will be living that dream for the next several days). This isn’t your standard “dip shrimp in sauce” shrimp cocktail; this is more of the Mexican style that you eat with a spoon. Crunchy bites of cucumber and onion combine with the richness of avocado and bits of shrimp, all brought together by a spiced tomato cocktail reminiscent of a Bloody Mary.

This Shrimp Cocktail is the best I’ve ever had, and you should definitely add it to your no-cook meal recipe arsenal.

We’ve been talking about no-cook Shrimp Cocktail meals this week on Facebook, Pinterest, and Twitter, and this shrimp cocktail fits the bill if you use pre-cooked shrimp; even if you use fresh, though, it only takes a minute (literally) to cook them. The recipe below is in restaurant quantity (about 16 servings), but it is easily halved or even quartered if you’re not serving a crowd. I cut it in half and ended up with about two quarts. I always have shrimp in the freezer, so I’ve just been boiling up a handful every day and adding them into my individual serving in order to keep things fresh (I’m weird about seafood, okay?).

Chef Garrison’s Mexican Style Shrimp Cocktail

  • 1 64 oz. bottle original Clamato
  • 1 6 oz. can El Pato tomato sauce
  • 2 oz. Worcestershire sauce
  • 1 oz. honey (or to taste)
  • 1 Tbs kosher salt
  • 2 tsp smoked Spanish paprika
  • 1-2 tsp finely ground black pepper
  • 1/4 tsp celery salt
  • 1 Tbs extra hot horseradish
  • Juice of 1 lemon
  • 2 cups medium-diced Roma tomatoes
  • 2 cups medium-diced red onion
  • 2 cups medium-diced English cucumber
  • 2 cups medium-diced avocado
  • 2 lbs. large raw, peeled, and deveined shrimp (or pre-cooked)

Makes approximately one gallon/16 servings

Shrimp Cocktail

Stir together all liquids and spices, then add veggies and let sit refrigerated overnight.

In a large sauce pot bring 5-6 qts. of water to a boil with a handful of salt and a splash of white vinegar. Remove from heat and add the shrimp until they are just cooked (about 1 minute). Pour the shrimp into a colander and immediately transfer to a sheet pan to cool. Do not use an ice bath to cool the shrimp.

To serve, cut up about 3/4ths of the shrimp into halves or thirds and place portions into large margarita/martini glasses. Ladle the cocktail sauce over the pieces and garnish with diced avocado, a lime wedge, and 1 whole shrimp. Serve with Saltine crackers.

Printer-friendly recipe: Mexican Style Shrimp Cocktail

Speak Your Mind

*