Mexican Shrimp Cocktail with Saffron Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Mexican Shrimp Cocktail with Saffron" recipe we have found so far.
Mexican Shrimp Cocktail with Saffron
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- Make the shrimp and shrimp stock: Heat a large cast-iron skillet over high. Add bell pepper, tomato, onion, and garlic; cook, turning occasionally, until vegetables are charred in spots and slightly softened, about 15 minutes.
- Meanwhile, peel and devein shrimp, leaving tails on; reserve shells. In a large bowl, toss together peeled shrimp and 1 teaspoon salt. Cover and chill until ready to use.
- In a large saucepan, bring 2 quarts water, charred vegetable mixture, celery, and bay leaves to a boil over medium-high. Reduce heat to medium-low, and simmer, lightly mashing stock with a slotted spoon, until stock is light red, about 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids. Wipe saucepan clean, and return strained shrimp stock to saucepan. Add saffron, black pepper, and remaining 1 tablespoon salt. Bring to a simmer over medium-high. Reduce heat to medium, and gently simmer until saffron has bloomed and the stock is rich red, about 10 minutes. Add shrimp; cook, stirring occasionally, until just cooked through, 2 to 3 minutes.
- Using a slotted spoon, transfer shrimp to a colander; rinse under cold running water to stop the cooking process. Drain well. Pour stock through a fine wire-mesh strainer into a large measuring cup; discard solids. Set shrimp aside.
- Make the cocktail sauce: In a medium bowl, stir together ketchup, lime juice, Worcestershire, hot sauce, and adobo sauce until smooth. Add onion, tomato, cucumber, serrano, and shrimp; stir to coat. (The sauce should be tart, spicy, and assertive; the flavors will mellow out once you add it to the stock.)
- Ladle 3/4 cup shrimp stock into 4 to 6 large coupe or shrimp cocktail glasses; reserve remaining stock for another use. Add about 1 cup shrimp mixture to each cocktail glass; top with avocado and cilantro. Serve with saltines.
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