Shrimp Veracruzana & Coctel de Camaron

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by Chef Jeff Smedstad

azfamily.com

Posted on July 19, 2011 at 10:44 AM

Coctel de Camaron

Sun surf and the beach, if you include shrimp cocktail and some cold pacificos you have the perfect picture of a day at the beach in Mexico. And finally for those that have requested it the secret ingredients are revealed, can you guess which ones they are. Sounds weird but I actually learned this one at a beach shack in Puerto Penasco Mexico.

12 jumbo mexican white shrimp, peeled deveined and cooked
2  teaspoons cholula hot sauce
1/4 cup fresh lime juice
1 cucumber peeled seeded and diced
1 tbsp chinese oyster sauce
1 tsp vietnamese fish sauce
1 tbsp catsup
1 cup orange juice
1 tsp salt
1 tsp black pepper
1 cup diced fresh tomato
1 cup diced fresh onion
3 cups clamato
1 avocado diced
2 tbsp chopped fresh cilantro

Put three shrimp into large parfait glasses or beer schooners. In a bowl mix the remaining ingredients and pour over shrimp. Serve at once and well chilled with saltine crackers on the side. 

Shrimp Veracruzana

One of my all time favorites this can be made with any fish, I love it with Tuna or Swordfish as well. I will say that I have been using wild mexican shrimp lately as it is a more sustainable species. Check with the Monterey aquarium seafood watch for updates on the best fish to use.

20 oz shelled clean wild mexican shrimp 16 / 20 per lb

1 cup diced tomato
1 clove garlic peeled and sliced thin
1/2 cup sliced onion
4 olives sliced
1/4 cup white wine
3/4 cup chicken stock
1/2 cup sliced poblano chile
1 tsp oregano
1 bay leaf
1 pickled jalapeno sliced thin
1/4 cup olive oil
12 green olives sliced
salt and pepper to taste

heat a saute pan over medium heat add the oil then the onion, garlic and poblano chile   and saute until soft and aromatic about 2 minutes take care not to brown, add remaining ingredients except the shrimp and simmer over low heat for about 10 minutes, meanwhile, salt and pepper the fish then heat a large skillet with a small amount of olive oil over high heat and cook the fish until golden brown and cooked through, remove to a serving platter and pour the sauce over the top. Serve immediately.

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