epicurious
Shrimp Vuelve a la Vida
Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.
👥 4 Servings👤 Luis Herrera📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●blender
- ●food processor
- ●whisk
📝 Preparation Steps
1
Cut 1 medium red onion in half through root end; set 1 half aside. Cut other half in half again (so you have 2 quarters). Coarsely chop 1 onion quarter and thinly slice the other quarter; set aside separately.
medium red onion1
2
Combine 2 smashed garlic cloves, 1 Tbsp. black peppercorns, and reserved red onion half in a large saucepan. Pour in 10 cups water and season generously with kosher salt (water should taste briny, like the ocean). Bring to a boil, then reduce heat and simmer ⏱️ 15 minutes.
. black peppercorns1 Tbspmedium red onion1
3
Return liquid to a boil. Add 1 lb. large shrimp, peeled, deveined, and cook until bright pink and cooked through, about 1½ minutes. Using a slotted spoon, immediately transfer shrimp to a large bowl of ice water and let cool ⏱️ 2 minutes; drain and pat dry. Slice shrimp in half lengthwise and transfer to a plate. Chill while you prepare the sauce.
. large shrimp, peeled, deveined1 lb
4
Pulse 1 plum tomato, coarsely chopped, ½ cup coarsely chopped cilantro stems, and reserved chopped red onion in a food processor or blender until mostly smooth. Transfer to a large bowl. Whisk in 1 cup fresh lime juice, 1 cup ketchup, 1 Tbsp. plus 2 tsp. distilled white vinegar, 1 Tbsp. plus 2 tsp. Tabasco, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. Worcestershire sauce, 2 tsp. Aji-No-Moto umami seasoning (if using), 2 tsp. sugar, and 2 cups cold water until combined. Add shrimp; toss to coat.
plum tomato, coarsely chopped1medium red onion1fresh lime juice (from about 8 limes)1 cupketchup1 cup. plus 2 tsp. distilled white vinegar1 Tbsp. plus 2 tsp. Tabasco1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp. Worcestershire sauce1 Tbsp. Aji-No-Moto umami seasoning (MSG; optional)2 tsp. sugar2 tsp
5
Divide shrimp and sauce among shallow bowls. Top with 1 large ripe avocado, thinly sliced, dividing evenly, and reserved sliced red onion. Scatter cilantro leaves with tender stems over. Serve with saltine crackers or corn tostadas and lime wedges alongside.
large ripe avocado, thinly sliced1medium red onion1Cilantro leaves with tender stems, saltine crackers or corn tostadas, and lime wedges (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...