I have had the same flavor shrimp c-cktail in LA Bay, Serinidad, and elsewhere but I can't quite duplicate it. I've checked online and found similar
but it just doesn't taste the same. It appears to have Clamato and lime juice as it's base. But there is more.
Does anybody out there really know??? bgRuss - 12-1-2008 at 05:38 AM
Katsup!schwlind - 12-1-2008 at 07:18 AM
Ketchup, horseradish, lime or lemon juice and maybe a dash of tobasco
I doubt horseradish
Dave - 12-1-2008 at 08:30 PM
Quote:
Originally posted by schwlind
Ketchup, horseradish, lime or lemon juice and maybe a dash of tobasco
Try to find some down here. Better yet, try asking for some.
Half-way house makes a mean c-cktail:
Finely chopped onion, tomato and celery.
Avocado chunks, shrimp, Clamato and fresh lime juice.
130 pesos for a large. And we're talkin' large.danaeb - 12-1-2008 at 08:42 PM
I think my favorite had these ingredients:
tomato juice
ketchup
serrano chile (diced fine)
fresh chopped tomatoes
chopped white onion
cilantro
lemon or lime
shrimp
avocado optionalDiver - 12-1-2008 at 09:28 PM
I originally copies this recipe from somewhere in internet land and we made a few changes;
1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound smallish shrimp (is what the recipe calls for - we like to make this dish with shrimp, clams, mussles, pulpo, conch or fish;
whatever we have on hand to go with the shrimp)
1/2 medium white onion finely diced
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jícama or celery (I like celery)
1 small ripe avocado, peeled, pitted and cubed (I delete the avocado)
Salt and black pepper to taste
We fell in love with this dish in a small cafe in Los Planos. They serve it with shrimp, pieces of small octopus/squid and clams. Although we couldn't
get the recipe due to our partial language barrier, we did spy a lot of Clamato in the frig. The above recipe is the closest we've found.
.Iflyfish - 12-2-2008 at 08:58 AM
Diver
You could make me a very fat man!!
Iflyfishwhennotdroolingoverdiversriblobsterandshrimpc-cktailyummdoradodan - 12-2-2008 at 06:05 PM
my wife uses the broth that is created when you boil the shrimp. it is the same recipe her dad has used for 70 years and he was captain of a shrimp
boat here in San Felipe. That might be the secret.karenintx - 12-2-2008 at 06:33 PM
A Mazatlan Recipe!
1 medium contanier of pico de gallo (store bought or homemade)
1 1/2 cups of ketchup
1 1/2 cups of orange fanta
a few drops of tabasco sauce
a squeeze of lime
Mix together then add shrimp, cover with plastic. Let set in the frig for 4 -6 hours. Best when allowed to set overnight. Also good with Costco's
pre cooked frozen shrimp...I put the shrimp in frozen then 24 hours later it is thrawed and ready for the party!airmech - 12-2-2008 at 08:39 PM
I have also seen the clamato jars at the kitchen counters, but it must be watered down or mixed with sumthin else. The lime juice is pretty heavy.
Catsup isn't it. I'VE GOTTA KNOW!!! bg
