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FloriSandy

How about Comida Mexicana (Shrimp Ceviche “Cocktail”) ?


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Joined: Dec 11, 2005

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Posted to Thread #3075 at 1:55 pm on Aug 15, 2006

I posted this at the old Gail's.

My Notes:

I was just about to make the Ceviche De Camaron (Shrimp Cocktail) that I printed from Epicurious more than two months ago (Rick Bayless’ recipe) but I just came across THIS recipe that seemed more intriguing . . . MY-OH-MY it was VERY
GOOD!!!

From: Pennsylvania’s Official Wine &
Spirits Quarterly (spring/summer 2004)

COMIDA MEXICANA

Ćamarones Coctel (Shrimp Cocktail)
From: Zócalo, Philadelphia
Serves 4

1 lb. small shrimp
1/2 small white onion
3 garlic cloves, peeled
1/2 tsp. salt

Place all ingredients in large pan with 1 qt. water and poach shrimp lightly over medium heat. Remove shrimp and peel when cool enough to handle. Return shells, onion and garlic to cooking water and simmer for 20 minutes. Strain and reserve liquid.

SAUCE:
1 cup ketchup
1 cup cucumber, diced
1/2 cup Roma tomatoes, finely diced
1/2 cup white onion, finely diced
4 T. orange soda
4 T. fresh lime juice
3 T. cilantro leaves, chopped
2 T. Worcestershire sauce
2 T. Buffalo sauce
2 T. Tabasco
2 T. hot salsa (Valentina brand recommended)
1 tsp. salt
1/2 tsp. ground black pepper

Diced avocado, lime wedges and cilantro
sprigs for garnish

Combine all ingredients (except garnish), along with 1/2 cup reserved shrimp stock in large bowl. Stir in shrimp. Cover and chill thoroughly. To serve, spoon in large
serving glass and sprinkle with avocado. Top with lime wedge and cilantro. Accompany with tostadas (crisp fried corn tortillas).

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My notes: I strongly recommend using a 1/2 to 3/4 pound more shrimp since this recipe yielded plenty of delicious sauce! I used 51-60 ct. shrimp (small) and counted them. You’ll also have a good amount of scrumptious leftover shrimp stock for freezing!!

My only substitutions were that I used three large 1/4 inch slices of white onion in the water in lieu of a small white onion, and I used 1.5 T. of dried cilantro in lieu of fresh. I used Del Monte Petite Cut diced tomatoes (drained) and Herdez brand Hot Salsa Casera (made in Mexico)
from Food Source.

You might want to double the recipe. It turned out very crisp, spicy, and downright
EXCELLENT!!!

I hope you enjoy!

Sandy


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