Cóctel de Camarónazo
I had a terrible shrimp cocktail from a restaurant near the Kema Boardwalk once. It had three shrimp on ice with ketchup for dipping sauce. It was a boring and expensive appetizer. I expected something with spice and vegetables just like the kind my mom makes. Here’s my mom’s recipe so you won’t get stuck eating boring shrimp cocktails.
Trust me its not just three shrimp and ketchup in a little white paper cup. There’s crunch, flavor, and spice.
Ingredients
- 2 Pounds of shrimp
- 4 Limes
- 1 Large tomato
- 1 Celery stick
- 2 Avocados
- 2 Jalapeños
- 1/4 Large red onion
- Handful of cilantro
- Tomato sauce (8 oz.)
- V8 (5.5 oz)
- 1/4 Cup of Ketchup
- 4 Dashes of Tabasco
- 1 Cup of Shrimp Broth
- Saltine Crackers
Tell The Shrimp To Chill Out
For cooked shrimp just let those guys defrost then squeeze the juice from all the limes over them. For uncooked shrimp place them in a pan with a cup of boiling water for about 1 minute or until they turn slightly pink. Separate the broth and shrimp. Pour the lime juice over the shrimp and place in the fridge to chill out along with the broth.
Chop Everything
Start chopping all the veggies! The onion, tomato, celery, cilantro and jalapeño should be chopped pretty small. The avocado will have the chunkiest cubes.
Mix it up
Put the cold shrimp in a larger bowl and add the tomato sauce, v8, ketchup, tabasco, and shrimp broth. Stir and taste. You might need to add a little salt or more tabasco. Add in the veggies and mix. Bust open the package of crackers and enjoy!
Nopal Y Frijol 