Coctel de Camarones
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 pound large shrimp, peeled and deveined
1 small onion, peeled, diced and chilled
2 medium Roma tomatoes, diced and chilled
1 cucumber, peeled, diced and chilled
1 jalapeno, seeded and chopped
juice from 2 lemons
1/2 loosely packed cilantro, stems trimmed and chopped
1 cup shrimp stock (reserved from poaching shrimp) or clam juice
1/4 cup ketchup, chilled
salt
Serve with:
1 large avocado, seeded and diced
hot sauce to taste
Saltine crackers
Tortilla chips
Instructions:
Yield: 4 Servings
Peel and devein shrimp. In a pot, bring salted water into a boil. Add shrimp and cook for about 2 to 3 minutes or until just cooked through. Drain shrimp, reserving 1 cup of the poaching liquid. Chill shrimp and reserved stock in the refrigerator for about 1 hour. Depending on size, cut shrimp into halves or thirds.
In a bowl, combine shrimp, cucumber, tomatoes, onions, jalapenos, lemon juice, cilantro, shrimp stock and ketchup. Season with about 1 teaspoon of salt or to taste.
Divide into cocktail glasses and top with avocados and additional hot sauce, if desired. Serve with saltine crackers or tortilla chips.
From onionringsandthings.com