Cóctel de Camarón Recipe | Love Letter to Mexico’s 6,000-Mile Coastline

Valentina-spiked cóctel de camarón: poached shrimp, punchy tomato-lime broth, buttery fried saltines. PRINTABLE RECIPE COMING SOON TO THE BLOG - for now, full measurements below! ↓ 🌶️ SALSA 101 VIDEOS Salsa Broncona → https://www.jonathanzaragoza.com/reci... Salsa Bruja → https://www.jonathanzaragoza.com/reci... 🥢 EQUIPMENT & FAVORITE GEAR https://www.amazon.com/shop/goatboyintl ✅ SUBSCRIBE for weekly Mexican recipes @goatboyintl INGREDIENTS: *For the shrimp* 715g shell-on shrimp, (large 21-25 count), peeled and deveined, shells reserved (1lb 9oz) 2L water 200g roma tomatoes, cut into quarters 85g carrot, (1 carrot) cut into a large dice 100g white onion, (½ small onion) cut into a large dice 45g celery, (2 stalks) cut into a large dice 50g cilantro stems 36g kosher salt (3 tablespoons) 15g garlic cloves, (3 medium cloves) smashed 1g whole black peppercorns (1 teaspoon) .5g coriander seeds, whole 2 bay leaves, fresh 70g lemon, sliced thin *For the cóctel broth* 400g ketchup 150g Clamato 115g orange juice, fresh 95g lime juice, fresh 70g Jarrito de mandarina 25g Valentina hot sauce, black label 15g garlic, (3 medium cloves) finely grated 10g Worcestershire sauce 5g fish sauce 5g Diamond Crystal kosher salt 2g Jugo Maggi *For finishing* Roma tomatoes, small diced Cucumber, peeled/seeded, small diced White onion, small dice Cilantro, cut into a chiffonade Kosher salt, as needed Black pepper, freshly ground, as needed 1ea serrano chile, stemmed, thinly sliced into rounds (optional) 1ea avocado, cut into ½-inch pieces Saltines, as needed Tostadas, as needed Mayonaise Salsa Bruja Salsa Broncona *1. Make shrimp stock* 715g shell-on shrimp, (large 21-25 count), peeled and deveined, shells reserved (1lb 9oz) 2L water 200g roma tomatoes, cut into quarters 85g carrot, (1 carrot) cut into a large dice 100g white onion, (½ small onion) cut into a large dice 45g celery, (2 stalks) cut into a large dice 50g cilantro stems 36g kosher salt (3 tablespoons) 15g garlic cloves, (3 medium cloves) smashed 1g whole black peppercorns (1 teaspoon) .5g coriander seeds, whole 2 bay leaves, fresh 70g lemon, sliced thin Diamond Crystal kosher salt to taste Set a fine-mesh strainer in a large heatproof bowl; set aside. In a 6-quart pot, combine shrimp shells, water, carrot, onion, celery, salt, garlic, peppercorns, bay leaves, and lemon. Bring to a simmer over medium heat and cook, stirring occasionally, until shells turn orange, about 10 minutes. Remove lemon and bay leaves, discard. Transfer everything else to a blender and puree until smooth. Strain through a fine mesh strainer. Return to pot. *2. Poach shrimp* 715g shell-on shrimp, (large 21-25 count), peeled and deveined, shells reserved Diamond Crystal kosher salt Season shrimp with some salt. Prepare an ice bath in a large bowl (seasoned with salt and some lemon slices) . Heat shrimp stock over medium-high heat until it registers [190F/87.7C] on an instant-read thermometer. Add shrimp and cook, stirring gently and making sure temperature of stock doesn’t rise above [170F/76.6C], until shrimp are opaque and just cooked through, about 2 minutes. Using a spider skimmer, immediately transfer shrimp to the prepared ice bath. Shock shrimp in ice bath until fully chilled, about 1 minute 30 seconds. Once chilled, pat shrimp dry, and refrigerate until ready to use. Transfer shrimp stock to a medium bowl. And place it in an ice bath. Reserve. *3. Mix the cóctel broth* 400g ketchup 150g Clamato 115g orange juice, fresh 95g lime juice, fresh 70g Jarrito de mandarina 25g Valentina hot sauce, black label 15g garlic, (3 medium cloves) finely grated 10g Worcestershire sauce 5g fish sauce 5g Diamond Crystal kosher salt 2g Jugo Maggi Add ketchup, lime juice ,orange juice, Clamato, Valentina, garlic, Worcestershire, fish sauce, Jugo maggi, and salt to a bowl. Whisk until smooth. *4. Serve* Roma tomatoes, small diced Cucumber, peeled/seeded, small diced White onion, small dice Cilantro, cut into a chiffonade Kosher salt, as needed Black pepper, freshly ground, as needed 1ea serrano chile, stemmed, thinly sliced into rounds (optional) 1ea avocado, cut into ½-inch pieces Saltines, as needed Tostadas, as needed Mayonaise Salsa Bruja Salsa Broncona Once shrimp, and shrimp broth, have chilled, divide between individual serving bowls. Garnish to your liking with the ingredients above. Serve with saltines and tostadas. #CoctelDeCamaron #MexicanSeafood #shrimpcocktail