Jalisco Shrimp

by James
(Sherman, TX)

Jalisco Shrimp recipe

Jalisco Shrimp recipe

I've had it several different ways but as a cold and very thin juice is the best. Adding squid to this also adds to the flavor.

makes about 6 servings

2 pounds of fresh or thawed uncooked jumbo shrimp (+ squid optional)
1 fresh red onion
1 fresh jalapeno
1 1/2 tablespoons of salt
4 Limes
3 Avocados
2 Diced Roma Tomatoes

Additional condiments:

Diced Onions
Diced Tomato
Hunts Ketchup
Valentina Hotsauce

De-vein srimp and remove shell and tail, rinse and drop into stockpot, repeat.
With all cleaned shrimp rinse under cold water, drain once, set shrimp aside, Use same stockpot if necessary, bring 5 quarts of water to a boil. Add 1 cup chopped red onions, 1/2 chopped jalapeno, add salt. Drop in uncooked shrimp. Allow to boil for 8-10 minutes on medium heat, stir occasionally.

Separate juice from shrimp, keep juice in separate container (can be kept in the fridge for a few days).

Add shrimp to large cocktail glass. Squeeze in a few limes. Add Avocado. Poor in Juice (from cooked shrimp). Add Ketchup. Add hot sauce to your liking. Add onions, tomato, and top it with cilantro.


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