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. Makes 4 to 6 servings.