For a fantastic spicy gazpacho shrimp cocktail get the big 4-pound bag of raw deveined shrimp with tails intact at Costco. Beautiful shrimp are a quick thaw away and just minutes from fully cooked status on a grill, in a sauté pan, or in a pot of spiced up boiling water.
Here’s the Cheater Chef trick for adding a little ocean-fresh flavor to frozen shrimp — drop as many shrimp as you’d like in a big bowl of cold water with two tablespoons of kosher or sea salt added per quart of water. Let the shrimp thaw and brine for a couple of hours. Or, brine thawed raw shrimp for an hour before cooking. After a little brine they’ll taste a bit more like you’re enjoying a fresh breeze off the coast.
Beyond saltines and nose-tingling cocktail sauce, Spicy Gazpacho Shrimp Cocktail is a keeper for warm weather entertaining whether you’re at the beach or not. The shrimp are bathed in a spicy tomato broth among chunks of creamy avocado and crisp cucumber. Serve it as a terrific first course before the steaks come off the grill or as a classy light lunch with the gals.
- 1 pound cooked medium to large shrimp, peeled, deveined with tails removed
- 1 medium onion, chopped
- 1 ½ cups Clamato juice
- Juice of one lime, or more to taste, plus lime wedges for garnish
- 1 Serrano chile pepper, thinly sliced
- 1 medium garlic clove, smashed, peeled and finely chopped
- 1 teaspoon Worcestershire sauce
- 1 small to medium cucumber, thinly sliced, the rounds cut in half
- 1 small handful fresh cilantro, chopped
- 1 firm-ripe avocado, peeled and chopped
- Combine the shrimp, onion, Clamato, lime juice, Serrano and garlic in a medium bowl.
- Cover and chill until serving, a few hours or overnight better to allow the flavors to meld.
- Just before serving stir in the cucumber and cilantro. Gently stir in the avocado.
- Spoon into individual serving dishes or stemmed glasses with the spicy broth.