Baja California (which is actually Mexico) is home to numerous fishing ports and the cuisine reflects the abundance of fresh local fish and shellfish. This “martini” is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime… gazpacho with shrimp! (Crab meat could be substituted for the shrimp.) Although there are a number of ingredients for the sauce, it’s well worth the effort. Serve in individual chilled glasses or in a large serving bowl.
Baja Shrimp Martini
Author:
Ingredients
- 1/2 pound extra-large (26/30) shrimp
- 1/2 cup water
- 1/2 cup white vinegar
- 2 tablespoons Old Bay® seasoning (or your favorite crab boil seasoning)
- 1 avocado, seeded
- 1 lime, sliced (for garnish)
- For the sauce:
- 1 cup tomato & clam juice (such as Clamato®)
- 1/4 cup good-quality ketchup
- 2 large cloves garlic, minced (about two teaspoons)
- 1 green onion, finely diced
- 1 pickled jalapeño, finely diced
- 1 fresh serrano chile, finely diced
- 3/4 cup seeded and diced tomato
- 1/4 cup finely diced red onion
- 1/4 cup peeled, seeded and chopped cucumber
- 1/4 cup finely diced green, red or yellow bell pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh cilantro
- 1 tablespoon extra virgin olive oil
- 1 tablespoon prepared horseradish, well drained
- 1 teaspoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
Instructions
- In a 2 1/2-quart saucepan fit with a steamer rack, combine the water, vinegar and Old Bay®. Bring to a boil. Add the shrimp, cover and steam for about five minutes or until the shrimp are opaque.
- Drain the shrimp and immerse in an ice bath to stop the cooking. When cooled, peel and devein the shrimp leaving the tails intact. Place the shrimp in a small bowl, cover tightly with food film and refrigerate.
- Prepare the sauce by combining the ingredients in a large bowl, cover and refrigerate for at least one hour. (Sauce may be prepared two days in advance and stored covered and refrigerated.)
- Reserve four shrimp for garnish (more if desired). Remove the tails from the remaining shrimp. Roughly chop the shelled shrimp and combine with the sauce; refrigerate, covered, at least two hours or up to six hours.
- Slice one-half of the avocado and dice the remaining half. Add the diced avocado to the shrimp and sauce. Equally divide and spoon the shrimp and sauce into chilled glasses; garnish the rim of each glass with tailed shrimp, an avocado slice and a slice of lime.
The following two tabs change content below.
Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
Latest posts by Mike Stines (see all)
- Winter Shrimp Festival: Comfort of the Sea - 11/11/2022
- Singapore Fried Prawns with Dried Chile - 10/31/2022
- Planked Trout with Cayenne and Herbs - 08/02/2022
