The Mexican shrimp cocktail, also known as Cóctel de Camarónes, does not look like an American shrimp cocktail at all.
The Mexican Shrimp Cocktail is almost like a “salad in a cup” stuffed with crunchy vegetables and shrimp in a spicy and spicy tomato sauce. Can’t you love him?
But first … Rick Baylis … I love you and you are my favorite of Mexican recipes. I drooled over my mouth when I watched you prepare this classic Mexican seaside meal in the cool “Panna” app on iPad.
But now, Cinco de Mayo is walking around while I’m in the mood for Mexican food. I made your own application recipe which required the combination of one cup of ketchup and one cup plus two tablespoons of lemon juice. I hate to tell you and the app producers this, but that’s a serious sour lemonade that’s going on.
Now, I was concerned about using ketchup at first, but the combination of ketchup and the extra amount of lemon juice is almost unpalatable in that recipe.
Luckily, I have your cookbook, Fiesta at Rick’s, Fabulous Food for Great Times with Friends to undo, and combining ketchup, clam juice, and lemon juice in my cookbook recipe makes the method even more reasonable.
And honestly, how many Mexican shrimp cocktail recipes really need?
Just a good idea and here it is! A combination of both recipes!
Ingredients :
1 medium white onion
6 large garlic cloves, roughly chopped
Two tablespoons of salt, plus more to taste
1 tablespoon freshly ground black pepper
1 pound of large shrimp (16-20 pieces), peeled, finned, tails removed, except for 6, placed on top as a garnish
Half a cup of ketchup
¾ cup grapefruit juice
2 to 3 tablespoons of lemon juice (or to taste)
Mexican hot sauce to taste
Small jicama, peeled and diced (about 1 cup)
Large English cucumber, diced (about 1 cup)
2 medium avocados, peeled, chopped, and chopped
1 cup chopped cilantro, loosely packed
Lime wedges for serving
Sprigs of coriander to serve
Get the ingredients with the support of chicory