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Ingredients
- 2 lbs shrimp: peeled and deveined
- Water: 1-2 cups
- 2 large or 3 medium red onion, thinly sliced
- Juice of 8-10 lemons
- Cilantro: lots of it, chopped fine
- Ketchup: 2-3 tablespoons
Method
- In a small bowl, place the onions and at least half of the lemon juice. Squeeze the onions with your hands to soften them up, add a bit of salt and more lemon if necessary to taste. Set aside.
- Place cleaned shrimp in a pot with small amount of salted water. Do not pour in too much; the water level should not be higher than that of the shrimp. Slowly cook until all the shrimp are pink. Drain into another pot or large bowl, reserving the water in which the shrimp were cooked.Set aside the shrimp separately to cool.
- Add the ketchup and the onion mixture to the shrimp cooking water and stir together. Add the shrimp and slowly add the remaining lemon juice to taste.
- Refrigerate for at least an hour to let flavors blend.
- This dish is traditionally served with popcorn, though we prefer to serve it with a piece of bread. It also tastes delicious over rice.
