Cookbooks at SU Libraries

Shrimp Cocktail with a Cuban Twist

A friend of mine traveled to Cuba quite a few years ago. She returned with stories of wonderful people, flavors, and colors in a country that most Americans can only imagine or dream about. I've been thinking a lot about Cuba lately, since it's been in the news...or maybe it was my conversation with my Aunt who lives in Miami where Cuban culture abounds...or maybe it was the Cuban restaurant I found myself in recently where I had a meal that knocked my socks off. Beverly Cox and Martin Jacobs' Eating Cuban caught my eye in the stacks and has my taste buds singing and celebrating!

Eating Cuban by Beverly Cox; Martin Jacobs

Call Number: Carnegie Library, Offsite, TX716.C8 C69 2006

ISBN: 9781584795414

Publication Date: 2006

 

Coctel de Camarones Tropical

Tropical Shrimp Cocktail

p. 138

 

1 ripe but firm Florida or 2 Hass avocados, pitted, peeled, and diced
1/2 head iceberg lettuce, torn into small pieces
1 lb fresh medium-sized shrimp, cooked, peeled, and deveined
1/2 cup fresh bitter orange juice or 1/4 cup regular orange juice and 1/4 cup fresh lime juice
1/2 cup ketchup
2 tbsp. minced red onion
1/4 cup olive oil
Salt and freshly ground black pepper to taste
2-3 ripe plum tomatoes, seeded and finely diced
1-3 fresh ajis cachucha chiles, seeded and minced
3-4 tablespoons minced fresh cilantro
Fresh cilantro sprigs, lemon and/or lime slices or zest, cachucha chiles, and/or watercress (garnish options)

 

Cut the avocados into bite-size chunks and set aside. Fill the bottom of chilled individual glasses or serving bowls with lettuce and arrange the shrimp and avocado on top.

In a small mixing bowl, whisk together the bitter orange juice, ketchup, and onion. Gradually whisk in the oil. Taste, and season with salt and pepper. Stir in the tomatoes, chiles, and minced cilantro. Spoon the sauce over the shrimp and avocado. Garnish with cilantro sprigs and serve.

--Serves 6