One of my favorite dishes from a Mexican restaurant in my home town is Cotel de Cameron, a Mexican version of shrimp cocktail. I’ve yet to find anything like it up here in the Pacific Northwest, and I began craving it as the hotter summer months drove me from cooking with heat.
I did a search on the Internet and found a recipe to start with and I modified it a bit for my own preference and want. The result was a delicious, perfect for hot days, gazpacho type dish. I recently made up a batch of it for a party and it was a huge success. In fact, I had a couple of women seek me out to find out what was in it and how to make it. So, here you go, El Coctel de Camarón by Syd:
Ingredients:
2 lbs. cooked shrimp, peeled and deveined
1 tbsp. minced garlic
1/2 med. red onion, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped
1/4 cup fresh cilantro, chopped
4 cups spicy V8
1/2 cup clam juice
1 can tomato paste
1/4 cup of lime juice
1/4 cup of horseradish
1 rip avocado, peeled, pitted and chopped
salt to taste
Directions:
- Place the shrimp in a large bowl.
- Stir in all vegetables.
- Mix in V8, clam juice, tomato paste, lime juice and horseradish (adjust V8 and Paste as desired for the consistency of your choice).
- Gently stir in avocado.
- Cover and refrigerate 2 - 3 hours.
- Enjoy.
Variations: You can use Clamato instead of Spicy V8 and clam juice. In fact, you adjust the whole of this recipe to your own taste. I think adding jalapeños might be a nice variation next time.
