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Old 12-11-2003, 08:55 AM
Dan Russo
 
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Default Mexican Shrimp Cocktail

Does anyone have a recipe for a "Mexican shrimp cocktail". I had a few in
Puerto Peñasco (Rocky Point) last weekend at the "Friendly Dolphin"
restaurant and at "Balboas" restaurant. They were served in a tulip glass
and consisted of veggies and pieces of shrimp with a tasty liquid. Any
recipes I have found on the internet or in cookbooks for Mexican shrimp
cocktails include avocado, the ones I ate had no avocado.

TIA

Dan Russo



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Old 12-11-2003, 04:15 PM
Rolly
 
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Default Mexican Shrimp Cocktail

I like to add a little dry white or red wine.
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Old 12-11-2003, 04:24 PM
David Wright
 
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Default Mexican Shrimp Cocktail

On Wed, 12 Nov 2003 00:55:56 -0700, "Dan Russo"
wrote:

Does anyone have a recipe for a "Mexican shrimp cocktail". I had a few in
Puerto Peñasco (Rocky Point) last weekend at the "Friendly Dolphin"
restaurant and at "Balboas" restaurant. They were served in a tulip glass
and consisted of veggies and pieces of shrimp with a tasty liquid. Any
recipes I have found on the internet or in cookbooks for Mexican shrimp
cocktails include avocado, the ones I ate had no avocado.

TIA

Dan Russo


Try a Google search on 'shrimp ceviche' instead of shrimp cocktail.
Here's one result that looks good to me:
http://www.maleszyk.com/recipes/arch...od/000218.html

David
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Old 12-11-2003, 05:47 PM
The Ranger
 
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Default Mexican Shrimp Cocktail

Dan Russo wrote in message
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Does anyone have a recipe for a "Mexican shrimp cocktail".


Rick Bayless did a shrimp ceviche in one of his episodes. Used a Ziploc(tm)
to "cook" the shrimp all while adding wine, shrimp, salt... It was delicious
sounding enough that I immediately made it for dinner that night. I live
with a bunch of untrained peasants but it was good (for me!)

I can't find the recipe now but from memory it was as follows:

Shrimp Ceviche

INGREDIENTS:
2 lbs. shrimp, raw, deveined, chopped
2 serrano chiles, chopped
OR
4 jalapeno chiles, chopped
1 lg red onion, chopped
1 med tomato, chopped
1 cup celery, chopped
1 1/2 bunches cilantro, washed well, chopped
2 cups dry white wine (I used a Kendall Jackson Proprietors' 1999
Chardonnay)
1/2 cup clam juice
1/2 cup lime juice, fresh squeezed*
1 Tbs. Kosher salt

METHOD:
Using the Ziploc(tm), mix all ingredients together and let sit in cooler
for 60 minutes to "cook" shrimp. Serve cooled.
* Do not substitute lemon juice. He specified a particular type of lime but
I just can't remember it now.

The Ranger




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