● 1 pound shelled shrimp
● shrimp broth
● 1/4 cup unsweetened ketchup
● pinch of Valentina
● pinch of Worcestershire sauce
● 1 lime
● 1/4 cup onion
● 1 tomato
● 1 serrano seed removed if using put on I don’t want it too spicy.
● 1/4 cup tomato paste
● half cucumber, seeded
● 1 avocado
Peel and peel the shrimp, reserving the shells for the broth. Rinse the shrimp and dry them with a paper towel. Season with salt and set aside.
Bring 4 cups of water to a boil in a large saucepan. Add the shrimp shells, a pinch of salt, the bay leaf and a few peppercorns.Cook for 15 minutes, then drain and discard the solids. Keep the broth hot over low heat.
In a small bowl, combine ketchup, Valentina, Worcestershire sauce, and the juice of half a lime. Taste and season to taste. Store in the fridge until ready to use.
Finely chop the onion, tomato, serrano and coriander. Peel and dice the cucumber and avocado. In a large bowl, season with the remaining lime juice and salt.
Bring the broth to a boil again and add the shrimp. Cook until pink and firm, 3 to 4 minutes.Drain and place in a bowl of ice water to stop cooking. Drain again and pat dry.
In a small saucepan over medium-high heat, stir the tomato paste with 2 tablespoons of water until smooth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
To serve, divide the shrimp among four cocktail glasses or bowls.Top each serving with some ketchup mix and then some tomato sauce. Sprinkle over the vegetable mixture and enjoy!