Shrimp cocktails have all but disappeared from American restaurant menus, but they are as popular as ever in San Felipe, Baja, California, Mexico. If you've ever vacationed at a seaside resort like San Felipe, you are probably already a fan of this famous appetizer. Known as coctel de camarones on the Pacific Coast and coctel de Campechana on the Gulf Coast, this is everybody's favorite Mexican seafood dish. When it's hot outside, you'll want to make it extra spicy by adding the Famous Fresno Chili, it'll definitely put a bang in your life. It is perfect on a hot day with margaritas or a Tecate, add your favorite Mexican hot sauce you will love it...
Servings:2 Ingredients
1/2 cup ketchup
1/4 cup freshly squeezed lime juice
about 1/4 cup Valentina, Cholula, Tapatio Picante, Huichol or your favorite hot sauce
1/4 cup Extra Virgin olive oil
1 fresh red Fresno Chilies, cored, seeded, and thinly sliced
pinch of salt
freshly ground black pepper
1/2 cup Pico de gallo (See Recipe below)
1/2 avocado, cut into small chunks
12 jumbo shrimp, shelled, deveined and steamed
2 cilantro sprigs
Serve with saltines or tortilla chips
Pico de gallo or Salsa Bandera de Casey's
Prep Time: 17 min
Serves: 2 people
Yield: Makes about 4 cups
Ingredients
Another good way to prepare the chilies is to toast them in Extra Virgin olive oil with or without garlic. This will take a lot of the heat out of them
you can toast them in a comal... See the comal below it works great for toasting chilies and other things and of course for warming up Tortillas...
Servings:2 Ingredients
1/2 cup ketchup
1/4 cup freshly squeezed lime juice
about 1/4 cup Valentina, Cholula, Tapatio Picante, Huichol or your favorite hot sauce
1/4 cup Extra Virgin olive oil
1 fresh red Fresno Chilies, cored, seeded, and thinly sliced
pinch of salt
freshly ground black pepper
1/2 cup Pico de gallo (See Recipe below)
1/2 avocado, cut into small chunks
12 jumbo shrimp, shelled, deveined and steamed
2 cilantro sprigs
Serve with saltines or tortilla chips
Pico de gallo or Salsa Bandera de Casey's
Prep Time: 17 min
Serves: 2 people
Yield: Makes about 4 cups
Ingredients
- About 4 cups of diced tomatoes (ripe yet firm)
- 2 fresh red Fresno Chilies, cored, seeded, and chopped finely (you should always remove the seeds, can be bad for most people)
- 1 small red onion, chopped finely (about 3/4 cup)
- 1-2 small garlic cloves, minced
- 1 lime (as per taste)
- Few sprigs of cilantro
- Salt to taste
Another good way to prepare the chilies is to toast them in Extra Virgin olive oil with or without garlic. This will take a lot of the heat out of them
you can toast them in a comal... See the comal below it works great for toasting chilies and other things and of course for warming up Tortillas...
|
|
|
