Today's recipe is one I will never forget.
I learned how to make Coctel de Camarones after a small cultural difference with Hubby when we were newlyweds.
My new Hubby had requested that I make one of his favorite foods...Coctel de Camarones (Shrimp Cocktail.)
I had never had shrimp cocktail before. I had only seen it on TV cooking shows and in cookbooks. Not even my grandparents could help me with this one. So, I perused through the many cookbooks I received as a wedding present, looking for the perfect shrimp cocktail recipe to impress my Hubby with. Most of the recipes I found involved serving cold, cooked shrimp in a cold tomato-chili sauce dip of sorts. I couldn't figure out why Hubby would want shrimp cocktail for dinner, isn't it an appetizer? But, I made it for him anyway.
It was pretty easy. All I had to do was cook the shrimp and make the cocktail sauce. My shrimp cocktail turned out just like the one in the cookbook. I let it chill in the refrigerator until Hubby came home from work.
Hubby sat down to dinner, and began eating his shrimp cocktail. He really liked it. He ate it all! Then he turned to me and asked if the Coctel de Camarones was ready. What??? Didn't you just eat all of the shrimp cocktail?
I was confused, again!
Finally, Hubby got his chance to explain that American Shrimp Cocktail and Mexican Coctel de Camarones are two very different dishes.
Coctel de Camarones is more of a soup, served at room temperature, made with cooked shrimp, chopped tomato, onion, cucumber, avocado and ketchup. Yes, ketchup! (Or catsup!) It's a very easy recipe. No measuring required. Just add as much or as little of the ingredients that you want.
Coctel de Camarones
(Mexican Shrimp Cocktail)
- 1 pound shrimp
- 1 small onion
- 1 sprig cilantro
- Chopped tomato
- Chopped onion
- Chopped cucumber
- Chopped avocado
- Fresh limes or lemons
- Bottled hot sauce (optional)
Peel and de-vein the shrimp. (Trust me, you really don't want to eat that nasty black vein.) Place shrimp in a medium saucepan with the small onion and sprig of cilantro. Fill with enough water to cover shrimp. (About 4 cups.) Cook over high heat just until the water begins to boil. Immediately remove from heat. (You'll know the shrimp are completely cooked when they turn a pinkish/orange color.)
While the shrimp is cooking, fill individual bowls with desired amounts of chopped tomato, onion, cucumber and avocado. Spoon the cooked shrimp into bowls. Squeeze the juice of half a lime over shrimp. Top with 1/4 cup of ketchup. Fill the bowls with shrimp broth. Stir to combine all of the ingredients.
You might also like these delicious Mexican shrimp dishes:
- Camarones a la Mexicana (Mexican Style Shrimp)
- Camarones al Mojo de Ajo (Garlic Shrimp)
- Camarones a la Diabla (Spicy Deviled Shrimp)
- Easy Ceviche de Camaron (Shrimp Ceviche)