Mexicano Shrimp Cocktail
By
Lou Kostura
@lkostura
7
I originally tried this in a tiny Mexican general store in Calistoga California. They serve it up in small styrofoam cups on Sunday mornings, and after the first one I was hooked. It is just so fresh and tasty I knew I had to find out how to make it myself. So after asking, tasting, a newspaper recipe, and trial and error I put my version together and believe I have a pretty decent gringo version of Cocktail de Camarones. I use the little tiny popcorn shrimp for my version of this, however, use whichever size you prefer.
Blue Ribbon Recipe
Oh my... this shrimp cocktail recipe is so good. When we mixed everything and tasted, we thought this is OK, but it's missing something. Well, while chilling in the fridge the magic happens. The few dashes of tabasco provide a kick. The fresh veggies, cilantro and lime are so good and the shrimp soaks up all the flavor. Fresh, light and fabulous!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
4
Prep:
15 Min
Cook:
1 Hr
Method:
No-Cook or Other
Ingredients
-
1 lbcooked plain shrimp
-
4roma tomatoes, seeded and diced
-
1 bunchgreen onion, thinly sliced with white and green
-
1 bunchcilantro, fresh chopped
-
1 bottleclam juice
-
3limes, juiced
-
·tabasco, to taste
-
2 Tbspketchup (sounds weird, but yes, ketchup)
How to Make Mexicano Shrimp Cocktail
- Mix all ingredients in a non-reactive bowl, cover and refrigerate for at least 1 hour.
- Mix again, and serve. Make sure to put enough of the juice in each serving, this stuff is so good you won't be able to stop.
