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May 06, 2013

Viva la Shrimp!

Shrimp Acapulco 
For me, Cinco de Mayo lasts a lot longer than one day. In fact, by the end of the week, Mr. B will be so sick of my interpretation of fresh California Mexican food that I predict a few Corona bottles will be smashed in protest. Ah well, good food is always worth a good argument.

Mr. B is a good sport and like any wise husband, he pretends not to notice—and certainly doesn't comment—whenever I become obsessed. My obsessions run the gamut from shoes to roses, cookbooks to tomatoes, but usually, my real obsessions are born in the confines of my little kitchen where I try to keep them hidden in cabinets and drawers, or at least, behind the milk in the refrigerator.

Unfortunately, my obsessions don't stay hidden for long and before I can control myself, Mr. B is being bombarded with my creations. At some point, the Frenchman in Mr. B pokes his stubborn and sarcastic head out and with the stomp of his foot and a few curt sentences, my obsessive streaks are brought to a stop. I could protest, but really, who wants to duke it out with a Cajun-French man whose palate has been inundated by far too much salsa?

I concocted this dish years ago after being served something similar by an amazing chef who refused to part with his recipe. It took a lot of experimenting and I went through cases of chips in my trials, but eventually, I cracked the recipe. Mr. B loves this refreshing mix, so I thought I'd start our weeklong celebration off by releasing all those endorphins in Mr. B's brain.

Shrimp Acapulco


2 lb Fresh Shrimp; steamed (in shells; cool, then peel)
2 Avocados (not overly ripe)
1 Red Onion
2 Hot House Cucumbers
5 Fresh Jalapeno peppers
1 Bunch Cilantro
2-3 Limes
1 Cup Ripe Cherry Tomatoes

Clamato Juice
Ketchup
Rice Wine Vinegar
Louisiana Hot Sauce

1. Chop shrimp into coarse pieces about half the size of your thumb and put into a big bowl.
2. Peel cucumbers and chop into bite-sized pieces; dump in bowl with shrimp.
3. Finely mince red onion and jalapenos and put in bowl with shrimp.
4. Half avocados and remove pit; slice in peel and then slice crosswise until you have bite-sized pieces; using a spoon, gently scoop into shrimp bowl.
5. Cut cherry tomatoes into quarters and put in bowl with shrimp.
6. Add 2 T. of Rice Wine Vinegar and gently fold ingredients together.
7. Add 2 cups of Clamato juice and one cup of ketchup.
8. Halve and juice the limes; I usually use about 1/2 cup of lime juice, but you should add to your own taste.
9. Add hot sauce to taste. I like Louisiane hot sauce instead of Tabasco because Tabasco has a very distinct taste that can overshadow the flavors and make it taste more like a cocktail sauce, but that's a personal choice. Season with enough hot sauce to your taste.
10. Wash the cilantro, cut off the stems and finely chop; add to the mixture.

Let this set for about 4 hours in the refrigerator and then let sit about 15 minutes at room temperature before serving. Serve with plenty of corn chips. cold beer, or good wine.

2 comments :

  1. That looks so fresh and delicious! I am afraid I've "shrimped out" my husband because at the mere suggestion of a shrimp dish he usually says "not this week.!"

    My SIL would love this though!

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  2. Holey Moley, Biz—how the heck can Tony swear off shrimp for so long in-between bites? The Louisiana girl in me thinks the man needs to see a doctor!

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