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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coctel de Cameron! De Sinaloa, Mexico — Shrimp Cocktail Sinaloa, Mexico Style Recipe

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This recipe for Coctel de Cameron! De Sinaloa, Mexico — Shrimp Cocktail Sinaloa, Mexico Style, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Esther Esquivel

Category:
Category:
 

Shrimp & Broth


Ingredients:  
Ingredients:  
Peel the shells ( 2 lbs) of shrimp (Save shells for broth)

4 Garlic Cloves
1 Small Onion
2 Bay Leaves

Directions:
Directions:
Set raw shrimp that you have cleaned aside.

Boil SHELLS In a pan of water, 3/4 full in Dutch Oven with Cloves, Onion & Bay Leaves. Boil for about 20 minutes on medium heat. Discard shells, garlic, onions and bay leaves away.

In the remaining broth, cook your Shrimp for about 3-5 minutes. Do not over cook, otherwise they will shrink.

Remove shrimp immediately and let them cool. Save broth. Let cool.
 

Chopped Veggies


Ingredients:  
Ingredients:  
Finely chop these veggies:

6 Roma Tomatoes
1 medium Red Onion
1 bunch of Cilantro
2 good sized Finely chopped peeled cucumber (without the seeds)

Directions:
Directions:
Once broth has cooled...
Pour Veggies in.
And Shrimp
And add:

1 big bottle Clamato
1 to 2 cups ketchup or one small bottle.
Add Salt and Pepper to taste.

Add juice of 2 lg limes

Number Of Servings:
Number Of Servings:
For a family of 4 or 6
Personal Notes:
Personal Notes:
Refrigerate for a while. Serve garnished with Avacado slices, Mexican Hot Sauce.
It’s best with those from Mexico, but Valentina Sauce will do.

 

 

 

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