The shrimp cocktail I grew up with in Ohio was reserved for special occasions. It was served in a chilled martini glass filled with crushed ice topped with a dollop of horseradish and lemon juice infused ketchup, the shrimp dangling around the rim. I loved it. Sonoran style shrimp cocktail (cocktail de camaron) is a more casual affair, but just as festive. It's traditionally served layered in the kind of glass used for ice cream sundaes, along with the customary long spoon, and since I make mine with Bloody Mary mix and hot sauce it's ready in about 5 minutes. This recipe is from my cookbook, Taste of Tucson.
- ½ pound medium sized peeled & cooked shrimp
- ¾ cup Bloody Mary Mix. I love Trader Joe's version it works perfectly with this recipe.
- ¼ cup chopped cucumber
- 2 tablespoons chopped white or red onion
- ½ of an avocado roughly chopped
- Mexican hot sauce to taste a few of my favorites are Castillo, Salsa Huichol and Guacamaya
- 1 tablespoon chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice
- Salt and pepper to taste
- lime wedges to garnish
- Layer the cucumber, onion cilantro and shrimp into sundae dishes or large glasses. Pour in the Bloody Mary mix to fill. Top with avocado, and more cucumber. Makes 2.
Be sure to watch my how to video!!
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