Mexican-style shrimp cocktail (Cóctel de camarón) from Fiesta at Rick's: Fabulous Food, Luscious Libations, Great Times with Friends by Rick Bayless and Deann Groen Bayless

  • avocados
  • cilantro
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  • EYB Comments

    Can substitute tortilla chips for crackers. Can substitute shellfish stock or water for clam juice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bacon-and-tomato guacamole (Guacamole de tocino y jitomate); Frontera Grill's now-classic ceviche (Ceviche Fronterizo); Oysters on the half shell with salsa negra and orange-habanero miñoneta (Ostiones frescos y sus salsas); Roasted tomato shrimp-and-octopus cocktail (Cóctel de camarón y pulpo con jitomates asados); Tropical beach ceviche (Ceviche playero)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tortilla chips for crackers. Can substitute shellfish stock or water for clam juice.

  • Breadcrumbs on November 25, 2010

    p. 103 - Nov 2010 - This is the first recipe I’ve tried from Rick’s new book. The sauce for the shrimp is tomato ketchup based with Mexican hot sauce and clam juice among other things mixed in. The flavor reminded me of those in one of Canada’s favorite cocktails, the Bloody Caesar. It was good but I wouldn’t say it was outstanding. I don’t see myself serving this to guests at my next Fiesta but it was fine as a starter for a casual dinner for the two of us. Rick suggests it be served with saltines or tortilla chips. We tried both and had a definite preference for the saltines.

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