Recipe Mexican shrimp cocktail/gazpacho (sort of) with saffron

[medtran49]

Serves 2-3

See notes at bottom.

Ingredients

Shrimp and Shrimp Stock

1/2 red bell pepper, halved, roasted and peeled if desired
1 large red tomato
1/4 large red onion, quartered
3 smallish garlic cloves, mashed
1 pound unpeeled raw jumbo shrimp
2 tsp kosher salt, divided
4 cups tap water
1/2 celery stalk, coarsely chopped
1 large bay leaf
1/2 tsp saffron threads
1/4 teaspoon black pepper

Cocktail Sauce

Generous 2/3 cup ketchup
Juice of 1 lime
1 Tbsp Worcestershire sauce
1 tsp Mexican-style hot sauce
1 tsp adobo sauce (from can of chipotle chiles in adobo)

1/2 cup finely chopped red onion
1/2 cup 1/4-inch-cubed tomato
1/2 cup 1/4-inch-cubed seeded cucumber
1/2 serrano chile, seeded and finely chopped (about 1 tsp) (optional)
1 small-size ripe avocado, chopped (about 3/4 cup)
1/2 red bell pepper, halved, roasted and peeled if desired
1/2 celery stalk, finely chopped
1-1/2 Tbsp chopped fresh cilantro

Saltine crackers, for serving
1/8 cup tequila (optional) or as desired

Directions

Shrimp and shrimp stock:

Heat a heavy skillet over medium-high heat. Add bell pepper, tomato, onion, and garlic; cook, stiring occasionally with a large slotted spoon, until vegetables are charred in spots and slightly softened, about 10-15 minutes.

Meanwhile, peel and devein shrimp, leaving tails on and reserving shells. In a large bowl, toss peeled shrimp and 1/2 tsp salt. Cover and chill until ready to use.

Add 4 cups water to a 4-6 quart heavy saucepan. Add shrimp shells, charred vegetable mixture, celery and bay leaf. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, partially covered, for 30 minutes, lightly mashing solids with the slotted spoon occasionally. Pour stock through a fine wire-mesh strainer into a smaller saucepan, mash solids to release any liquid, then discard solids. Add saffron, black pepper, and remaining 1-1/2 tsp salt. Bring to a simmer over medium-high. Reduce heat to medium, and gently simmer until saffron has bloomed and the stock is rich red, about 10 minutes. Add shrimp; cook, stirring occasionally, until almost cooked through, about 2 minutes. Using the slotted spoon, transfer shrimp to 2-3 folded paper towels. Allow to cool for a few minutes to finish cooking process. Transfer to refrigerator.

Make the cocktail sauce:

In a small bowl, stir ketchup, lime juice, Worcestershire, hot sauce, and adobo sauce until wee combined. Add onion, tomato, cucumber, celery, red bell, serrano, and shrimp; stir to coat. (The sauce should be tart, spicy, and assertive; the flavors will mellow out once you add it to the stock.) Refrigerate.

To finish:

Ladle 3/4 cup shrimp stock into 2-3 large coupe or shrimp cocktail glasses. Add tequila if desired. Reserve remaining stock for another use. Add about 1 cup shrimp mixture to each cocktail glass, then top with avocado and cilantro. Serve with saltines.

Notes: Use a skillet to char. If you char in the saucepan, the char on the bottom of the pan will turn your stock brown.

I prepped and cooked everything early in the day, other than the cilantro and avocado, letting the stock cool for about 30 minutes and then refrigerating.

 

[Morning Glory]

What a clever idea to combine a chilled saffron and shrimp flavoured soup with a prawn cocktail! I appreciate your detailed instructions and just know that gazpacho is bursting with flavour. Tequila would certainly add a punch to it.

This is a dish I would love to eat.