Cocktaile de Camarones
By
Shelia Senghas
@earthbaker
1
An easy quick throw together main dish. This authentic Mexican cocktail is delicious and refreshing. It can also be served as a first course. About 13 years ago, while visiting friends in La Ceja, Gaunajauto, Mexico, in the Aztec Valley, we went for a day trip to Leon, which is the leather capital of Mexico, and at our friend’s guidance, we ate lunch prepared by a street vendor, and this is the only dish he prepared. The cocktail was exotic. The vendor told me his secret ingredient was Sprite, to give it a 'kick.' He gave me his recipe, and I prepare this for my family often. Viva la Mexico!
Ingredients
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1 largecan or bottle of tomato juice
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2 lbmedium or large shrimp cooked and deveined (or substitute with frozen, cooked shrimp, thawed)
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4 mediumtomatoes, diced
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1 mediumonion diced
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1 clovegarlic, minced fine
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3avocados cubed
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1 can(s)sprite
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3limes, juiced
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1/2 bunchcilantro leaves, chopped
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dash(es)tobasco (optional)
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2jalapeno peppers minced seeds and membranes removed(optional)
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·salt and pepper to taste (optional)
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·lime slices to garnish
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·crackers of your choice
How to Make Cocktaile de Camarones
- Cook the shrimp in boiling water until they turn pinkish white, about 5 minutes, rinse in cold water and then chill in the refrigerator at least one hour. Meanwhile prepare the other ingredients.
In a large bowl combine: chilled tomato juice, tomato, onion, avocado, garlic, cilantro, and lime juice. Add the chilled shrimp and keep chilled until ready to serve. - When you are ready to serve, add: sprite, salt and pepper. Fill large goblets or bowls.
To serve, place, lime slice, a few springs of cilantro, and a shrimp on the rim of the goblet. Set goblet on a plate and surround with crackers. Pass around the Tabasco and the minced Jalapeno’s. - NOTE: To make this easy on yourself make this, an easy, no cook meal, with frozen, cooked shrimp. This is a delicious cold soup and is especially refreshing in the summer. It makes for a beautiful presentation for dinner parties, fiesta's, and gatherings with friends.
I hope you enjoy the images I added of Leon, Guanajauto, Mexico, where I first encountered this dish.
