Cóctel de Camarones~Mexican Shrimp Cocktail
One of the few hispanic brands that became available in my area(small town N.Y.) early on was El Pato salsa and sauces. I always describe it as the spicy Mexican tomato sauce, when people ask. But it actually is a delicious salsa that can be enjoyed directly out of the can. It’s perfectly seasoned, with a nice kick and is tasty for enchiladas, burritos, tacos or added to broth for a braising liquid. I was inspired to use El Pato in a recipe by a recent video I was asked to record, where I spoke of the brands that connect me to home. I always remember one or two cans of El Pato salsa in my Mom’s cupboard. Most times she used it in her carne guisada(braised beef) recipes. On this weekend of cooking, both my better half and I were craving some shrimp cocktail and there was no tomato juice or clamato. Instead of running out to the market, I remembered that there was El Pato jalapeño flavored salsa. And that’s how new recipes happen, lol! The mango and jicama were leftover from a salad I had shared at the community lunch the day before. It was a win, win situation! And as to my question, is Coctel de Camarones a snack or an appetizer? My Dad was a meat eater, so to him, this would have been a snack, ha, ha, ha! Even if he had a generous serving, still a snack. But seriously, this recipe makes for a delicious appetizer, starter ot light meal. And you can make it as simple or as fancy as you like. #foodieforlife #mexicanfood
Yields 4-6 Servings
Prep Time- 30 minutes
Cook Time- If cooking your own shrimp, about 3 minutes
2 cups diced english cucumbers
1 cup jicama, finely diced
1 large tomato or 2 roma , seeded and diced
1- 2 jalapeno or serrano, minced
1/3 red onion, finely diced
2 tablespoons cilantro
8 oz can El Pato sauce, jalapeno flavor
1/3 cup ketchup
Juice of 1-2 limes
1 1/2 tablespoons Maggi sauce (if you use this, you may not want to add anymore salt)
1 tablespoon Cholula hot sauce (chile lime flavor) or your favorite Mexican hot sauce
1 1/2 teaspoons Tajin chile limon powder
1 pound cooked shrimp(chop 3/4 and leave others whole to garnish)
1 avocado diced
1 mango, diced
1 more cup of jicama, sliced into match sticks
*More lime, hot sauce and tajin(chile limon powder)
Tips~ This is a thicker version of the shrimp cocktail I am used to. If you want it more “soupy”, you could mix in some tomato juice or clamato to your liking.
1. In a large bowl, combine all of the ingredients listed above(minus the garnishes), including the chopped shrimp. Stir well to combine and taste for salt. Adjust to your liking. Cover tightly and chill for 1 hour. The longer it chills, the better it will taste.
2. When ready to serve, Divide into 4-6 serving glasses. Garnish with remaining whole shrimp, mango, jicama, avocado, lime, hot sauce and more Tajin powder. Serve with tostadas, chips or saltine crackers.
Tips~ I cooked my own shrimp for this recipe. After you clean the shrimp, bring a medium saucepan of water to a boil. Season generously with salt, 1 teaspoon of chile limon powder and juice of 1 lime. Add the shrimp and cook just until it turns pink, about 3 minutes. Drain the shrimp and place in a bowl of ice water. This will stop it from cooking any longer.
Tips~ I did not think of this until afterwards. I would have liked to add a little garnish of crispy chicharron on top. Next time!
Start with fresh ingredients for the best results!