One of the many advantages of living in San Francisco is my
proximity to some pretty amazing Mexican food. That used to be a much bigger
deal, but happily, you can now get tacos and burritos in just about every
corner of the country these days.
However, one item that hasn’t swept the nation like the
others, is the Mexican-style shrimp cocktail. Which is a shame, since it’s
every bit as good, if not better, than the more common version. Who knows?
Maybe if this video goes viral, one day “Taco Tuesday,” will be joined by
“Mexican Shrimp Cocktail Monday.”
Please just use the ingredients and amounts below as a rough
guide, and adapt as you see fit. The spiciness, tanginess, and salt level are
all very subjective things, and you’ll almost certainly need to adjust. I
really hope you give this a try soon. Enjoy!
Ingredients for 4 servings:
1 cup clam juice
1 pound raw large shrimp, peeled and deveined
1/4 teaspoon dried oregano
1 cup diced English cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
2 tablespoons jalapeno peppers, seeded, finely diced
1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered
small cherry tomatoes
1/2 cup ketchup
2 freshly squeezed limes or to taste
freshly chopped cilantro to taste
Mexican hot sauce to taste
1 large Hass avocado, cubed
No comments:
Post a Comment