Sunday, August 22, 2010

Cucumber and Shrimp Margarita Cocktail

This recipe is inspired by the Mexican version of shrimp cocktail, in which the shrimp are served in a spicy tomato sauce. This is a terrific starter and I like it topped with a spoonful of cocktail sauce.
• 6 cucumbers, small pickle type, or 2 long greenhouse type

• Salt

• 2 tomatoes, large, very juicy and ripe, cut into 1/2-inch pieces.

• 2 cups tomato or V-8 juice

• 1/3 cup sweet onion, such as Pennsylvania Simply Sweet, chopped

• 2 jalapeno peppers, seeded, finely chopped

• 1/4 cup sweet pepper, diced

• 2 limes, juiced

• 2 lemons, juiced

• 1/3 cup cilantro leaves

• Black pepper, ground

• 1/2 pound shrimp, peeled and cooked

• 1 avocado

• Tortilla chips

• Salt, flaked or coarse

Slice the cucumber in half, then cut into 1/4-inch chunks. Add to a large bowl and salt lightly. Let sit 10 minutes, then add tomatoes, tomato juice, onion, jalapeno and sweet pepper, lime and lemon juices, cilantro, 1/2 teaspoon salt and some ground black pepper.

Slice shrimp in half, then into bite-size pieces and add into vegetables. Let sit 1/2 hour.

Taste and adjust salt and lemon juice. If not spicy hot enough, add more jalapeno or your favorite hot sauce.

Right before serving pit the avocado and cut into 1/2-inch chunks. Gently stir into the bowl of vegetables. Carefully ladle the shrimp cocktail in a glass with a lot of the juice. Serve with tortilla chips and pass the hot sauce.