Growing up in the beach town of Corpus Christi, I spent many long hours shrimping, crabbing, and fishing with my dad. I remember my mom frequently asking him, "How on earth am I going to cook all of this?" One way she coped was regular "you-peel-'em" nights, when she would put a couple of enormous bowls of hot, steamed shrimp on the table with many small dishes of Tabasco-infused cocktail sauce. My dad, sisters, and I would happily stay at that table until every bowl was empty.
In Mexico, they have their own way of coping with abundant shrimp. No matter where you go, you will find a variation of this traditional appetizer, which is one of my dad's favorites dishes. He loves Tabasco so much that he usually doubles the amount here! Sweet shrimp and velvety avocado temper the heat of the tangy cocktail sauce. Even you don't like it as spicy as my dad does, it should definitely have a little kick. Mexican shrimp cocktail is typically served out of individual small dishes — I like cocktail glasses — and eaten with a spoon.
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An easy spicy appetizer. I had to beg my friend to get this recipe from him. I have no idea where he got it. My grandchildren aren't fond of it, but most adults rave about it! (Oct, 08 I made this the other night again and decided to try it with some angel hair pasta tossed in. Made a great cold pasta salad!)
Ingredients: 2 pounds unpeeled large fresh shrimp 6 cups water 2 tablespoons lime juice - (to 3) 3 garlic cloves minced 1/4 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 cup ketchup 1/2 cup lime juice 1/4 cup minced onion 1/2 teaspoon hot ...
The first time I ever saw this was one a shopping trip in a Mexican border town while I was living in Arizona. I looked up the recipe and have been hooked on it ever since. I didn't state what type of preparation as if you buy the precooked shrimp there is no cooking involved.