A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension. In a pinch, substitute a Mexican hot sauce like Cholula for the chile powder and the jalapeño chile, and the result will be equally good.
Ingredients
Shrimp
Cocktail
Sauce
- 2 tomatoes, peeled and deseeded
- 1/4 cup orange juice
- 2 tbsp lime juice
- 2 serrano chiles, seeds and stems removed, quartered, or substitute jalapeños
- 1 tbsp chopped red onion
- 1/4 tsp ground cumin
- 1/4 tsp garlic salt
- 1/4 tsp cracked black pepper
Servings: lb
Instructions
- To prepare the shrimp, melt the butter in a saucepan, add the garlic, chile, and lime juice. Simmer the mixture for a couple of minutes. Thread the shrimp on skewers. Baste the shrimp with the chile butter and grill over a medium heat, basting continually with the sauce, for 3 to 4 minutes or until the shrimp turns pink and opaque.
- To make the cocktail, combine all the ingredients, except the shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.
- Place all the ingredients for the sauce in a blender or food processor and puree until smooth. Pour over the cocktail mixture, arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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