Mexican Shrimp Cocktail with Saffron
Recipe GLPR77b73dced4506f
A vibrant, elegant shrimp cocktail inspired by Mexican seafood traditions and enriched with aromatic saffron. Succulent jumbo shrimp are gently poached in a fragrant broth infused with saffron threads, then served chilled in a refreshing tomato-based sauce with roasted bell peppers, onions, and garlic. This protein-rich, low-carb dish makes an impressive appetizer or light main course.
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Ingredients
2 pounds unpeeled raw jumbo shrimp
2 quarts tap water
1 tablespoon kosher salt, divided
1 teaspoon kosher salt
1 celery stalk, coarsely chopped
3 bay leaves
1 teaspoon saffron threads
1 red bell pepper, quartered
1 large red tomato
1/2 yellow onion, quartered
3 unpeeled garlic cloves
1/2 teaspoon black pepper
Directions
In a large pot, bring 2 quarts of water to a boil. Add 1 tablespoon of kosher salt, the celery stalk, bay leaves, and unpeeled garlic cloves. Allow the broth to simmer for 5 minutes to infuse the flavors.
Add the saffron threads to the simmering broth and stir gently. Let steep for 2 minutes until the broth turns a golden hue.
Carefully add the unpeeled jumbo shrimp to the saffron broth. Bring back to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the shrimp turn bright pink and opaque throughout and reach an internal temperature of 145°F.
Using a slotted spoon, transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Once cooled, peel and devein the shrimp, discarding the shells and heads. Set the peeled shrimp aside.
Strain the saffron broth through a fine-mesh sieve into a clean bowl, discarding the solids. Set the broth aside to cool.
Char the red bell pepper quarters directly over a gas flame or under a broiler until the skin is blackened and blistered on all sides, about 5–7 minutes. Place the charred pepper in a sealed bag or bowl for 10 minutes to steam.
Once cooled slightly, gently peel away the charred skin from the bell pepper under cool running water. Chop the roasted pepper into bite-sized pieces and place in a serving bowl.
Blanch the large red tomato in boiling water for 30 seconds, then transfer to ice water. Peel away the skin, cut the tomato in half, remove the seeds, and dice the flesh into bite-sized pieces. Add the diced tomato to the serving bowl with the roasted pepper.
Finely dice the yellow onion and add it to the bowl with the pepper and tomato.
Pour the cooled saffron broth over the vegetables. Add the cooked shrimp to the mixture. Season with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Stir gently to combine.
Cover and refrigerate for at least 1 hour until thoroughly chilled. Serve cold in chilled cocktail glasses, spooning some of the saffron broth and vegetables into each glass along with the shrimp.
