Grilled Shrimp Cocktail Mazatlan-Style

Dave DeWitt Leave a Comment

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Grilled Shrimp Cocktail Mazatlan-Style
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A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension. In a pinch, substitute a Mexican hot sauce like Cholula for the chile powder and the jalapeño chile, and the result will be equally good.

Ingredients


For the Shrimp:

  • 4 to 5 tablespoons butter or vegetable oil

  • 2 to 3 cloves garlic, minced

  • 2 teaspoons ground guajillo chile or substitute chile de arbol chile powder

  • 1 tablespoon lime juice, fresh preferred

  • 1 pound medium-sized shrimp, shelled and deveined

For the Cocktail:

  • 1 small cucumber, diced

  • 1 small tomato, diced

  • 1 small avocado, cubed

  • 2 tablespoons chopped red onion

  • 2 tablespoons chopped fresh cilantro

For the Sauce:

  • 2 tomatoes, peeled and deseeded

  • 1/4 cup orange juice

  • 2 tablespoons lime juice

  • 2 serrano chiles, seeds and stems removed, quartered, or substitute jalapeños

  • 1 tablespoon chopped red onion

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon garlic salt

  • 1/4 teaspoon cracked black pepper



Instructions


To prepare the shrimp, melt the butter in a saucepan, add the garlic, chile, and lime juice. Simmer the mixture for a couple of minutes. Thread the shrimp on skewers. Baste the shrimp with the chile butter and grill over a medium heat, basting continually with the sauce, for 3 to 4 minutes or until the shrimp turns pink and opaque.

To make the cocktail, combine all the ingredients, except the shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.

Place all the ingredients for the sauce in a blender or food processor and puree until smooth. Pour over the cocktail mixture, arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.

Servings
4
Servings
4
Grilled Shrimp Cocktail Mazatlan-Style
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension. In a pinch, substitute a Mexican hot sauce like Cholula for the chile powder and the jalapeño chile, and the result will be equally good.

Ingredients


For the Shrimp:

  • 4 to 5 tablespoons butter or vegetable oil

  • 2 to 3 cloves garlic, minced

  • 2 teaspoons ground guajillo chile or substitute chile de arbol chile powder

  • 1 tablespoon lime juice, fresh preferred

  • 1 pound medium-sized shrimp, shelled and deveined

For the Cocktail:

  • 1 small cucumber, diced

  • 1 small tomato, diced

  • 1 small avocado, cubed

  • 2 tablespoons chopped red onion

  • 2 tablespoons chopped fresh cilantro

For the Sauce:

  • 2 tomatoes, peeled and deseeded

  • 1/4 cup orange juice

  • 2 tablespoons lime juice

  • 2 serrano chiles, seeds and stems removed, quartered, or substitute jalapeños

  • 1 tablespoon chopped red onion

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon garlic salt

  • 1/4 teaspoon cracked black pepper



Instructions


To prepare the shrimp, melt the butter in a saucepan, add the garlic, chile, and lime juice. Simmer the mixture for a couple of minutes. Thread the shrimp on skewers. Baste the shrimp with the chile butter and grill over a medium heat, basting continually with the sauce, for 3 to 4 minutes or until the shrimp turns pink and opaque.

To make the cocktail, combine all the ingredients, except the shrimp and cilantro, in a bowl and gently mix. Divide the mixture into 4 large cups or glasses, such as parfait glasses.

Place all the ingredients for the sauce in a blender or food processor and puree until smooth. Pour over the cocktail mixture, arrange the shrimp around the rim of the glasses, garnish with the chopped cilantro, and serve.

Servings
4
Servings
4
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