Starters, Snacks, Light Meals



Shrimp Cocktail with roasted tomato & avocado | Print |
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shrimp_cocktail with roasted tomato and avacado

 

FF_salsa_roastedtomato_smFrontera Salsas taste great with tortilla chips. They also inspire us to cook our favorite Mexican dishes including Rick’s version of coctel de camarón. This shrimp cocktail, served at casual seafood restaurants throughout Mexico, couldn’t be simpler. One taste and you’ll almost feel a tropical breeze.

 

Rick’s Tips: Thoroughly rinse your bunch of fresh cilantro, then pat it completely dry with toweling before chopping. A super-sharp knife will yield the prettiest cilantro. Frontera Tomatillo Salsa also makes a great shrimp cocktail.   

 

Serves 6 as an appetizer

 

  • 1 jar (16 ounces) Frontera Roasted Tomato Salsa
  • 1 pound cooked, peeled, deveined, medium-size shrimp, chilled
  • 1 small avocado, pitted, flesh scooped from the skin and cut into ½-inch cubes
  • 3 tablespoons chopped cilantro
  • Salt to taste
  • Fresh cilantro sprigs, lime slices for garnish

 

  1. Mix the salsa and shrimp in a bowl. Gently stir in avocado and cilantro. Season with salt.
  2. Serve in stemmed glasses or small bowls. Garnish each with cilantro sprigs and lime slice.

 

 

Frontera products are created by Rick Bayless, award-winning chef of legendary Chicago restaurants Frontera Grill, Topolobampo and Xoco, cookbook author and host of Public Television’s “Mexico—One Plate at a Time.”

 

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