Shrimp Coctail Mexico Style
The year was 2011. It was a very hot summer day and my husband and I were sitting in Cancun, looking at a menu trying to decide what would satisfy the growl in our stomachs without raising our already high body temperatures. We wanted something satisfying yet cold while also being filling yet not heavy. Hmmmm……..what to order! Shrimp Cocktail?
My husband is very adventurous when it comes to ordering from menus. I, on the other hand, find something that I like at each restaurant we go to and order it EVERY time we go there. I know…it is probably my most boring trait….the only Un-spontaneous thing about me. This poses problems at new restaurants as I do not know what is going to be great! I am however blessed with a fabulously generous husband who is superb at finding fantastic fare among the many options and graciously offers to trade me meals when I frown at mine and ask for a taste of his perfectly chosen option!
Cocktails de Camerones ?
On this particularly hot day he chose Coctel de Camerones…….what???, was my reaction. First of all I always ask him what he is ordering then I can decide what I am ordering. If I were smart I would just say”I’ll have what he’s having…” but what would be the fun in that? Shrimp Cocktail, he said. Ahhh……nah, I’ll be hungry in an hour, I replied. I ordered the standard Taco plate. Big mistake….huge!
Hubby’s Coctel de Camerones was delivered to the table with my Taco plate and it sure did not look like any Shrimp Cocktail that I had ever seen….(remember, I come from the home of the .25 cent shrimp cocktail. Las Vegas is known for cheap eats and you could go downtown and eat shrimp cocktails to your hearts content….or hot dogs…..or crab legs…….or ribs…..well, you know what I’m talking about, for just a couple bucks!) These Shrimp Cocktails were far more than the standard crustacean and sauce combo we Gringos are accustomed to. they were full of fresh crunchy veggies, Most noteworthy were large juicy shrimp and firm ripe avocado and were just a bit spicy!
No luck getting the recipe!
The entire time we lived in Corpus Christi (oh right!, Cancun is the name of the restaurant near our house where we lived in Corpus that we liked to go to…did you think I meant Cancun? as in Mexico? I wish.), I tried to talk them out of the recipe but it was a no go!Consequently my husband and I have been trying to duplicate it ever since. This is a fantastic recipe yet just a hint off from the one we had in Cancun(the restaurant). I know you are going to love this one as much as we do. We make it every couple of weeks in the hot weather months.
Shrimp Cocktail or Coctel de Camerones?
In conclusion , call it what you will. Most of all I especially want to know what you think of this recipe. Furthermore if you have a recipe that you think is great and as such, when are you going to share it with us?
Use the comments below and come back soon!
After you have printed my recipe go check out some others from The Scoop Link party!
- 2 lbs. medium shrimp, devaned, shelled and cooked
- 2 cups Clamato juice (a brand of tomato and clam juice mixed)
- ½ cup of Ketchup
- ⅓ cup clam juice
- 1 cup red onion diced
- ⅓ cup fresh cilantro leaves
- 1-2 large firm ripe avocados diced
- 1 cup roma tomatoes diced
- 1 cup english cucumber diced
- 1 cup celery diced
- 1 serrano pepper minced
- 2 large limes
- 1½ tsp lemon juice
- 1 tsp horseradish
- 1 tsp Tobasco (more to taste)
- ½ tsp celery Salt
- 1 tsp cumino
- ¼ tsp garlic powder
- ½ tsp salt
- pepper to taste
- clean, devane, peel , cook and cool the shrimp if not done already.
- Dice all veggies (except the avocado) as you like and toss in large bowl
- add clamato, clam juice, Ketchup, spices, salt and pepper to taste.
- soften and squeeze the juice of 1-1/2 to 2 limes into bowl and add lemon juice.
- add horse radish and serranos and tobasco to taste. make it as spicy as you like.
- after mixing all ingredients (reserving avocado) and adding shrimp, chill covered for a couple hours.
- add avocado before serving to prevent browning
- serve in parfaits or bowls with saltine crackers.
- I add a lot more salt here but you use what you like.