So this picture doesn't do my amazingly delicious shrimp cocktail any justice.
Seafood is my thing and now that the warmer months are here (sorry northern states), I'm getting my groove back with seafood.
It such a cinch to cook up a cocktail. Even if you find yourself far from the sea, a bagged variety of shrimp from Thailand should do the trick. Despite Texans' efforts to speak favorably of gulf shrimp, I beg to differ.
Boil some water, add salt and keep the water to a minimum. About 2 cups of water per cup of shrimp, to get a real concentrated shrimp flavor. You can add some abalone, clams, oysters, squid and octopus. Or, again, a bagged variety of pre-cooked octopus and shrimp medley should satisfy your fix, if you have one.
Dice up one avocado, one tomato, half a purple onion, one cucumber, and a few sprigs of cilantro. Allow the broth and shrimp (or seafood medley) to cool. Serve up in a sexy cocktail glassware or big 'ol cup like me.
Add a dollop of ketchup, squirt of lime and a squirt of Tapatio, Valentina or Huichol sauce and you should be good to go.
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