Mexican Shrimp Cocktail (Cóctel de Camarón)
Why This Recipe Works
This popular Mexican dish consists of cooked shrimp tossed with chopped vegetables in a bright tomato sauce. For shrimp that were tender, not rubbery, we cooked them using residual heat. Bringing the cooking water to a full boil before adding the shrimp ensured that there was enough heat in the saucepan to cook them through. Cutting the shrimp into bite-size pieces made them easier to eat. For a sauce that wasn't too sweet, we used a combination of savory V8 and ketchup plus lime juice and hot sauce. V8's slightly viscous consistency, along with the ketchup, gave the sauce body to nicely coat the shrimp. Cucumber and red onion added crunch, avocado added creaminess, and cilantro added freshness.