Description
This Shrimp Campechana is a traditional Mexican shrimp cocktail recipe using tequila.
Ingredients
1 cup of 901 Silver Tequila, plus 2 tbsp reserved
1 pound of medium shrimp, shelled and deveined
1 can of san marzano whole peeled tomatoes, drained
¼ cup of tomato paste
Juice of two limes plus 1 cup of lime juice (for poaching)
1 small sweet onion
3 cloves of garlic
1 tbsp of fresh basil
1 cup of cilantro
1 small cucumber, seedless or seeded, peeled and roughly diced
1 small Serrano chile, seeded and stem removed
5 tbsp of salt
1 tbsp of prepared horseradish
½ cup of Spanish olives, pitted
1 tsp of finely ground pepper
1 large avocado, diced
1 cup of fresh grape or cherry tomatoes, diced or quartered.
* optional, add ½ c of Chile Sauce in lieu of tomato paste
Instructions
Shrimp:
Add 3 tbsp of salt, 1 c lime juice, 8 c water and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
Toss in shrimp and remove from heat.
Allow to poach gently, 4 minutes or until pink and cooked through.
Remove shrimp from water and set aside to cool.
Sauce:
Combine tomatoes, paste, lime juice, onion, garlic, serrano, cucumber, basil and cilantro, olives and 3 tbsp salt, pepper and horseradish to a food processor and pulse gently until incorporated.
Once shrimp have cooled, toss in with the tomato mixture.
Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a Martini or Wine Glass – drizzle with 901 Silver Tequila.
Serve with homemade tortilla chips
