Monday, July 4, 2011


Coctel de Camaron is a Mexican creation that we enjoyed at roadside stands throughout Mexico.  From place to place along the Pacific Coast this "cocktail" was more of an entree than the appetizer we find on many NOB menus.

Should have photographed the dish last evening, but  I was more interested in  eating.
(to serve 2)
  •    18   Shrimp, shelled and steamed 
  •    16 oz seasoned tomato juice.. V-8 will do 
  •    1 diced avocado
  •    1/2 diced cucumber
  •    1 small onion - diced
  •    2 stalks celery - diced
  •    4 tablespoons chopped cilantro
  •    Lime quarters
  •    Salt and pepper to taste
  •    Hot sauce to taste
Combine all, but the last three ingredients that may be added at table to individual taste, and place in refrigerator to chill for an hour or so. If you don't have time, you can serve in small bowls placed in larger cracked ice filled bowls.

It is a delicious and refreshing Summer Supper #2 served with crackers or a baguette.

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