|Shrimp Cocktail with roasted tomato & avocado||| Print ||
Frontera 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
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.”