Shrimp Cocktail with Tomato and Cilantro Oil

Name: Shrimp Cocktail with Tomato and Cilantro Oil
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2½ teaspoons salt, plus more to taste; 1 cup (240 ml) grapeseed or other neutral oil; 1 cup (240 ml) grapeseed or other neutral oil; 1 cup (40 g) chopped cilantro stems; 2 cans (24 ounces/720 ml total) of light-bodied lager, like Tecate; 30 shell-on wild Gulf shrimp, size 16–20; ½ teaspoon seeded and roughly chopped serrano chile, plus 1 serrano, very thinly sliced; ½ teaspoon seeded and roughly chopped serrano chile, plus 1 serrano, very thinly sliced; 2 cans (24 ounces/720 ml total) of light-bodied lager, like Tecate; 1 ancho chile; 5 tablespoons (75 ml) lime juice, plus more to taste; 1 medium tomato, cut into slim wedges; Saltine crackers, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

Getaway

By Renee Erickson

Published 2021

About

Mexican shrimp cocktail tends to be tomato-y and almost soupy. In this variation, I kept the juiciness while shifting the flavor to a vibrant cilantro puree. The shrimp are poached in a couple of cans of Mexican lager. I recommend picking up a six-pack, leaving you with a few extra beers to enjoy alongside the shrimp.

Ingredients

1 cup (40 g) chopped cilantro stems
1 cup (240

Americas
Mexico
Baja California
Fish course
Pescatarian
Summer
Central America

Method

Bring 2 cups (480 ml) water to a boil in a small saucepan. Place the cilantro stems in the water and turn off the heat. After 30 seconds, drain the stems, then let cool. In a blender, combine the stems, oil, 1 teaspoon salt, and the roughly chopped serrano and puree until smooth. Strain through a fine-mesh sieve. Store the oil in an airtight jar in the refrigerator for up to a week.