Telmo grew up in a Mexican neighborhood in San Jose, California. On warm evenings, he could be found at a busy roadside seafood joint called La Costa spooning up refreshing bites of coctel de camarón, or "shrimp cocktail." Served in a tall Styrofoam cup, the La Costa cocktail combines a sweet (but not cloying), tangy, and spicy tomato-based sauce, briny poached shrimp, avocado, cucumber, and pico de gallo, all topped with some shakes of a salsa picante and served with tostadas or saltine crackers. Our version is made with roasted fresh tomatoes instead of the traditional ketchup to brighten it up. The resulting sauce is more like a gazpacho than the typical country club-style cocktail sauce. The cocktail can be assembled a couple of hours ahead of time, but not too far in advance, as the shrimp becomes rubbery if left in the lime juice for too long. To make this shrimp cocktail into easy party fare, spoon it onto small store-bought tostadas, garnish with a little cilantro, and serve.
Recipe information
Yield
Makes 4 large or 6 small cocktails
Ingredients
Preparation
Step 1
Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomato halves on it, cut side down. Broil for 10 to 12 minutes, or until the tomatoes are softened and slightly charred. Allow to cool to room temperature.
Step 2
Combine 4 quarts of the water, 1/4 cup of the lime juice, and 2 tablespoons salt in a large saucepan and bring to a boil over high heat. Add the shrimp and cook for about 3 minutes, until they are fully cooked. They should be bright pink-orange, curled, and firm but not hard. Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover, and refrigerate until cold.
Step 3
To make the cocktail sauce, combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce, and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
Step 4
Pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro, and jalapeño. Stir gently to mix.
Step 5
Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.
