Mexican Shrimp Cocktail

AKA:  Campechana de mariscos, a spicy tomato-based, citrusy cocktail packed with shrimp and avocado.   I learned this recipe from some friends whose son used to play soccer with Jonah when he was younger out in Sugarland.  Sylvia shared this delicious recipe and it has been a party pleaser for almost a decade now.  🙂 The only other place that serves this dish outside of mine and Sylvia’s cocina, is Goode Co. Seafood; it’s not bad there, but you’ll love making on your own!
  
The most important part is to find a gi-normous martini glass like this one at Marshalls or Tuesday Morning!  It makes it that much more fun to serve!!!
 
 
 
 
 
 
BUY: 
  • A bag of already cooked, tail off, peeled medium-sized shrimp (H.E.B. – about $11.98 a bag)
  • 2 large tomatoes, firm and red, not soft; chopped into pico de gallo sized chunks
  • 1 large red onion, chopped into pico sized pieces
  • A bundle of cilantro (chopped coarsely)
  • 2-3 fresh green jalapenos (sliced into pico sized pieces)
  • 1-2 limes (keep half of the lime for freshening the avocado when serving)
  • Tabasco (4-5 drops, or according to your desire for spice)
  • Half a cup of ketchup (generic brand)
  • 2-3 pinches of salt
  • ½ tsp of black pepper
  • 1-2 whole avocados, sliced and cubed when ready to serve, squeeze lime on top to keep avocado fresh
  • 1 bag of tortilla chips for dipping
 
PREP: 
  • Soak the frozen shrimp in warm water to thaw. 
  • Dice and cut tomatoes, onion, jalapenos and cilantro
  • Mix all ingredients in large bowl
CUC: 
There is essentially no CUCing involved in this recipe! 
  • Drain the shrimp and remove all excess water (as much as you can) before adding the shrimp to the mixture. 
  • Toss and taste for desired level of spice.  Add more lime or tabasco as needed
EAT: 
  • Pour mixture into serving piece (giant martini glass)!
  • Cut up the avocado and add on top
  • Serve with tortilla chips!
 
 
 

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