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Virtual Cook-Along Classes
Coctel de Camarón (Mexican Shrimp Cocktail)
with Amy Church
I've scheduled this one for August in the hopes that it will be really hot outside. You see, we don't have AC at my house and I really dislike the heat. This is my absolute #1 favorite go-to meal to make when the heat is too much to bear. It is so refreshing and I really do think it's true that eating spicy foods cools you off. Don't worry, though - you can adjust the spice to your own taste.
The only cooking required is a very quick poaching of the shrimp - in fact, you could even get pre-cooked shrimp and not have to turn on the stove at all!
If you've never tried Coctel de Camarón, you're in for a treat! It is savory, tangy, spicy with a hint of sweetness - it really hits all the taste buds. Unlike American shrimp cocktail, the seafood is stirred into the delicious tomato-based salsa full of fresh, crunchy vegetables, which really allows all the flavors to combine nicely. It's almost more like a gazpacho than a cocktail. Garnished with rich avocado and served with tortilla chips or soda crackers - wow, my mouth is watering just typing this description! It's the perfect light meal paired with an ice-cold cerveza - I can't wait!
**Please note: I taught a version of this recipe way back in 2016 in a class titled "Cool Kitchen Dinners". This recipe will be similar but not exactly the same. I like to give folks a heads-up so they don't accidentally repeat without realizing it.