Tuesday, June 27, 2006

Shrimp Cocktails, Mexican Style

Campechana at a restaurant in TJMy brothers and I grew up on seafood cocktails. On special occasions, my grandparents or my mom would take us to a seafood restaurant and buy us campechanas as they are called in Baja. Usually, campechanas are full of chopped oysters, octopus, shrimp, and big chucks of avocado. The recipe below only asks for shrimp, but you can certainly add other types of seafood. My mouth is watering already!


  • 1 lb. uncooked large shrimp, peeled and deveined
  • 1 tsp. salt
  • 1 (15 - 16 oz.) can tomato sauce OR a can of V8 Tomato Juice
  • 1 cup chopped tomato (1 medium)
  • 1/4 cup chopped white onion
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • 1 tsp. hot pepper sauce, such as Tapatio or Sonora (do not use Tabasco)
  • 2 avocados, seeded and peeled
  • lime wedges, for garnish
  • cilantro, for garnish
  • tortilla chips
  1. Bring 3 quarts water to a boil in 4 quart saucepan. Add 1 teaspoon salt. Cook shrimp in boiling water until they form into the shape of the letter "C," about 3 minutes but no more than 5 minutes. Do not overcook. Remove from heat; drain and cool in a cold water bath. Drain again then cut shrimp in half.
  2. Combine tomato sauce or V8 juice, chopped tomato, chopped onion, jalapeño, cilantro, lime juice and hot pepper sauce in a large glass bowl. Add cooled shrimp and refrigerate at least one hour.
  3. To serve: Chop avocados coarsely and add them to the shrimp mixture. Divide the shrimp and cocktail sauce among 4 large seafood cocktail glasses, or large margarita glasses and garnish with cilantro leaves. Serve the Campechanas with lime wedges and tortilla chips on the side and a cold Tecate. Mmmmmm.....

1 comment:

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