My wife loves to order the Cocktail De Cameron (shrimp cocktail) at Latino restaurants. She’s a big shrimp fan. I have had my life-dose of shrimp and can take it or leave it but because she loves shrimp, I keep an eye out for the sales and picked up some 16-20’s recently for about $7 a pound. I usually coat them in cornstarch and old bay and deep fry them which is the most palatable shrimp for me.
Going through my meals lists I was reminded that I hadn’t made my gazpacho recipe in a while which is a great summertime side with a lot of proteins. The light bulb went on and I thought, “I’ll bet that is very similar to the “cocktail” part of the cocktail de Cameron”. Sure enough I wasn’t too far off, except many recipes actually use ketchup. I am NOT doing that! Also, I haven't seen recipes with grilling the shrimp.
I made my small batch of gazpacho a couple days ago in preparation (It’s always better after sitting in the fridge at least a day) and thawed and had the wife peel a pound of the shrimp (If I have to do that, I’ll totally lose my appetite; like I said, not a huge shrimp fan)
So I did a quick lime, olive oil, cilantro and “southwesterny/Mexi” seasoning marinade on a pound of shrimp and threaded them on my flat blade stainless skewers. Got the grill to “nuclear” and grilled the shrimp just right at 2 minutes each side. Meanwhile, toasted a couple garlic toasts (storebought).
Plated the shrimp on top of the gazpacho with some chunked avocado, a little more cilantro, lime juice and a sprinkle of Tajin and made it a meal! With the net from a half pound of shrimp in each, it was very filling, and the garlic toast was a great foil to the liquidy acidity of the gazpacho (Every Latino place I’ve been to just serves it with packets of saltine crackers).
The wife loved it, I enjoyed it enough to eat the whole bowl and a new meal for my meals list was born.
Serving pic only. I didn’t even think of pics of the gazpacho process and skewers of grilled shrimp are not hard to visualize for the patrons here! I’m sure I’ll lose some folks with the mention of avocado and cilantro but if you like that stuff, this is a cool (literally) twist for a meal.
Always happy to provide recipes upon request. I can’t recall if anyone has ever came back to a thread where I’ve spontaneously posted a recipe and told me they made it.
Going through my meals lists I was reminded that I hadn’t made my gazpacho recipe in a while which is a great summertime side with a lot of proteins. The light bulb went on and I thought, “I’ll bet that is very similar to the “cocktail” part of the cocktail de Cameron”. Sure enough I wasn’t too far off, except many recipes actually use ketchup. I am NOT doing that! Also, I haven't seen recipes with grilling the shrimp.
I made my small batch of gazpacho a couple days ago in preparation (It’s always better after sitting in the fridge at least a day) and thawed and had the wife peel a pound of the shrimp (If I have to do that, I’ll totally lose my appetite; like I said, not a huge shrimp fan)
So I did a quick lime, olive oil, cilantro and “southwesterny/Mexi” seasoning marinade on a pound of shrimp and threaded them on my flat blade stainless skewers. Got the grill to “nuclear” and grilled the shrimp just right at 2 minutes each side. Meanwhile, toasted a couple garlic toasts (storebought).
Plated the shrimp on top of the gazpacho with some chunked avocado, a little more cilantro, lime juice and a sprinkle of Tajin and made it a meal! With the net from a half pound of shrimp in each, it was very filling, and the garlic toast was a great foil to the liquidy acidity of the gazpacho (Every Latino place I’ve been to just serves it with packets of saltine crackers).
The wife loved it, I enjoyed it enough to eat the whole bowl and a new meal for my meals list was born.
Serving pic only. I didn’t even think of pics of the gazpacho process and skewers of grilled shrimp are not hard to visualize for the patrons here! I’m sure I’ll lose some folks with the mention of avocado and cilantro but if you like that stuff, this is a cool (literally) twist for a meal.
Always happy to provide recipes upon request. I can’t recall if anyone has ever came back to a thread where I’ve spontaneously posted a recipe and told me they made it.
