ISO Mexican Shrimp Cocktail Variations/Ideas
- free sample addict aka Tracy L May 8, 2009 06:59 PM
I am having a tequila tasting party and will be serving easy to prepare appetizers. I love Mexican shrimp cocktails and thought it would be an easy app to make and a fun dish for my guests to eat. Any interesting variations out there? Any tried and true traditional preparations? I live in California so I have access to most ingredients. BTW I don't want to do ceviche because a couple of couples are averse to raw seafood even though it has been cooked w/ acid. Thanks
Basil Mango Shrimp Cocktail
Cook the shrimp spiced with Powdered Chiles or "Mexican Seasoning" to taste.
A dozen fresh Basil Leaves.
Peel & pit the mango(s) and put the flesh in a blender or food processor. Rip up the basil leaves and add them to the basil chunks. Puree into a smooth tasty green sauce. Chill. Put the sauce in wine glasses and hook shrimp over the edge.
That sounds good even though basil isn't very mexican, and smooth green sauces remind me of children's noses in need of a Kleenex. Could one add chopped basil (or cilantro) to the the pureed mango and keep an orange color with green flecks?
I chuckled at the "Mexican shrimp cocktail" imagery because in my experience it is little shrimp immersed in ketchup in one of those thick clear glasses for ice cream sundaes. I would want a variation from that, too!
I suppose you could add minced basil after the puree, but you won't get the wonderful flavor mixture. I wouldn't use cilantro, the acid bite would be too much. It's supposed to be a cool/slightly sweet counterpoint to spicy shrimp. It looks more "avocado green" than "snot green" btw.
Tracy - the sauce is a cool/sweet counterpoint to spicy cooked shrimp, you really don't need lime. I've tried...
toss cooked shrimp in lime juice, cilantro and cumin, then serve with chipotle mayo. Just add adobe sauce to the mayo.