Starters, Snacks, Light Meals

Roasted Tomato Shrimp Cocktail (Coctel de Camarón con Jitomates Asados) | Print |
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Serves 8 as an appetizer

For the sauce:

For finishing the dish:

  • 2 ounces cooked, peeled-and-deveined, medium-size shrimp
  • 1 small avocado, pitted, flesh scooped from the skin and cut into ½-inch cubes
  • 3 tablespoons chopped cilantro
  1. If you’re a person that likes shrimp cocktail really cold, refrigerate the sauce until chilled.  Add the shrimp, avocado and cilantro to the sauce and stir to combine. 
  2. Coctel de Camarón looks beautiful served in martini glasses or little glass bowls (especially if they are nestled into a larger bowl filled with crushed ice).