tag:blogger.com,1999:blog-38215268.post5904060533807668372..comments2021-02-17T12:27:09.382-08:00Comments on EAT MY GLOBE: Hermano 2http://www.blogger.com/profile/00317059903586211224noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-38215268.post-73268376726282809642008-02-25T17:03:00.000-08:002008-02-25T17:03:00.000-08:00Simon dear, we miss you! Thank you so much for th...Simon dear, we miss you! Thank you so much for the lovely blog posts and photos about your time here--they brought your visit deeply back to our minds and hearts. How soon can you get a ticket back to Mexico?<BR/><BR/>Mexican <I>Coctel de Camarón</I> is super-easy even for a Brit to make! Here's my recipe:<BR/><BR/><I><B>Coctel de Camarón Estilo Cristina</I></B><BR/><BR/>Equipment:<BR/>Heavy 4-quart pot<BR/>6 ice cream soda glasses<BR/><BR/>Ingredients<BR/>2 lbs raw headless shell-on shrimp, any size you prefer<BR/>3 quarts water<BR/>1 key lime<BR/>1 large clove garlic<BR/>10 whole black peppercorns<BR/>Coarse sea salt to taste<BR/><BR/>4 fresh ripe Roma tomatoes<BR/>1 medium white onion<BR/>2 large ripe Hass avocados<BR/>1 large cucumber, peeled<BR/>2 or 3 <I>chiles serrano</I>, minced<BR/>A large bunch of cilantro<BR/>2-3 Tbsp tomato catsup<BR/>Bottled <I>salsa picante</I>--Cholula is a wonderful brand, so is Valencia<BR/>Key limes<BR/><BR/>Clean the shrimp, leaving the shell on.<BR/><BR/>Bring the water, the garlic, and the peppercorns to a boil in the heavy pot. Add the juice of a key lime. Add the shrimp and cook until done. Cooking time will vary depending on the size of the shrimp. Don't overcook, but do be sure they're done.<BR/><BR/>When the shrimp are cooked, remove from the broth. Let the shrimp cool enough to handle easily. Remove and discard the shells.<BR/><BR/>Remove the garlic and the peppercorns from the broth. Salt the broth to taste and reserve.<BR/><BR/>This is your choice point. Either allow the shrimp broth to come to room temperature OR refrigerate the broth and the shelled shrimp until chilled. IMHO, they're better chilled.<BR/><BR/>Assembling the <I>cocteles</I><BR/><BR/>Dice the tomatoes, the onion, the cucumber, and the avocado. Rough-chop the cilantro.<BR/><BR/>Divide the shrimp among the 6 glasses. Divide the vegetables (except the cilantro) among the glasses. Add a heaping teaspoon of tomato catsup to each glass. Fill each glass with the reserved shrimp broth.<BR/><BR/>Serve the cilantro separately, to be added to the shrimp cocktail to taste, in case any of your guests are cilantro-haters.<BR/><BR/>Serve with halved key limes and bottled <I>salsa picante</I> to be added to taste by each diner. The <I>coctel de camarón</I> is traditionally accompanied by crisp-fried tortillas and/or saltine crackers.<BR/><BR/><I>Provecho!</I> (Bon apetit!)<BR/><BR/>Cristina and Judy<BR/>Mexico Cooks!<BR/>http://www.mexicocooks.typepad.comAnonymousnoreply@blogger.com