Rick Bayless Mexican Shrimp Cocktail
Вставка
- Опубліковано 31 сер 2021
- Get the recipe 👉 www.rickbayless.com/recipe/sh...
****
These are crowd-pleasing flavors, which no one would confuse with those of an American shrimp cocktail. Ketchup? Yes, but that’s where it ends. Mexican cooks gravitate toward tanginess (so there’s a good dose of lime here) and spice (I like Mexican Tamazula or Valentina or a chipotle hot sauce, though some cooks prefer chopped fresh serranos or jalapeños). There’s the aroma of fresh cilantro, the crunch of white onion and the creaminess of avocado. Tempering all these bold flavors with a little clam juice (or the broth from poaching the shrimp) brings everything into beautiful balance.
Now, about Fanta-orange Fanta. There are quite a few Mexican cooks who swear that a good douse of it adds something special to the sauce. Still others replace that artificial flavor with fresh orange juice. It’s not my thing, but it may be yours. What can be really delicious, I think-because it adds depth-is a little Worcestershire (salsa inglesa in Spanish), so feel free to add a teaspoon or two as many cooks do.
I come from good Mexican home cooks and watching Rick Bayless who is not Mexican cook our food makes me especially proud and happy because you can tell he truly appreciates and respects the cuisine but his recepies are always Delicious 🤤! I absolutely love watching anything he puts out! Plus I was so extremely proud when he won Iron Chef over the French Chef👍😋. Mexican food is so much more than burritos and tacos. Not that there’s anything wrong with them😊
Rick cooks better then the abuelas of ppl commenting
Beautiful
Exactly! I remember watching him on PBS and learning how to cook when I was around 14. Super cool dude.
As a mexican and chicagoan I appreciate Ricks love for mexican cuisine and that he uses and knows authentic ingredients.
Does he really stay true to Mexican cuisine? I’m Irish by birth so I don’t really know if I’ve had AUTHENTIC Mexican food. I’ve heard many Mexican restaurants sort of dumb it down for the “American palate” like a lot of Chinese restaurants do I’ve heard.
@@ChezJ1 No he is the real deal. He has traveled every corner of Mexico large cities and small villages. He exports Mexican ingredients to the US and his Chicago restaurants are authentic mexican restaurants. Love him🫀
@@lalac1577 That’s awesome, thank you LaLa. 👍
I don’t think most Americans would eat authentic Mexican. The Mexican Soup Menudo comes to mind. It’s made with tripe, or “Cow Stomach”.
@@BistroEngine I’ve had REAL menudo, and I know what you mean lol.
Absolutely delicious. I like cucumber and finely chopped seeded serranos in mine. Clamato is great if you don’t have the shrimp cooking liquid. Great job Rick.
Looks like being the camera person for these would be a great job to have. I suspect that they eat very well.
They do!
In fact, we all do!
I ran a cool little restaurant on the beach in Oceanside, CA. Had a mixed seafood cocktail with an almost identical sauce, served it with saltines and tortilla chips. Recipe came from my former VP of culinary ops, MCT. He pointed me in your direction years ago, never looked back. Thank you Chef
The first time I ordered a shrimp cocktail (was in Mazatlan), I was like "what the F is this"? Obviously, it was amazing and I was a convert. I have since made this dish for many guests at my house - never a complaint.
Goode Company Seafood in Hedwig Village, Houston makes the best Mexican style shrimp cocktail I’ve ever had. I really like Chef Bayless recipe and it’s on the list for tonight’s dinner.
Try the one from Ostioneria Michoacan on Jones rd at 1960. Best ever.
@@Rocketpower713 I’m familiar with the area and I’ll for sure try it next time in H-Town! Thanks for the tip.
I just made this delectable treat! I even gave it a splash of orange Fanta. The lime juice made my mouth water! I used already cooked shrimp from my freezer and let it thaw out in a bowl of cold water, then used that water instead of clam juice. I will bring this dish to my next family gathering. 🙂🥑
Being a Mexican I congratulate you for your great recipe, great flavor.
I just made this right now. Delicious. The olive oil does add a element that kicks it up a notch. Thank you chef. 👍🏾
I am from Jalisco. I learn to make it with the ratio of 1 of shrimp water, 1 tomato juice, half lemon juice and half or to taste of ketchup plus Tapatio sauce it was Guadalajara. We usually put cucumber but I substitute once the onion for the radish and it work great just like Rick mentions for the jicama. I usually used tostadas because I am used to tostadas since chips are not common and usually when you buy in the street or restaurants they give you in option of tostada or crackers. For me this is one of the most popular foods people ask me here USA for some reason. Thank you Rick I love to see any of you videos you are a wonderful teacher and love how you always know ways to elevated the dishes.
Just looking at it makes me want a beer, hahaha.
I blanch my shrimp in clam juice. Its amazing
In Sonora we use Clamato and not ketchup And we cook the shrimp in salt water that is at not over 170 deg This way the shrimp is never over cooked, some people use lime to cook the shrimp like ceviche. and we use MEXICO LINDO SALSA 7 MARES SEA FOOD HOT SAUCE comes out perfect every time. Sometimes add cucumber
I live in the small fishing town San Felipe. We always have fresh seafood available. Every home or restaurant that I know of here always uses Clamato in the shrimp cocktails.
We use Clamato as well. And this year we got avocados from my sis and brother in law’s tree - it was a bumper crop!
The bottled clam juice gives a more concentrated seafood flavor. And it's better to buy shrimps with their shells and heads and make a quick shrimp stock from them. Much better flavor than if you boil peeled shrimp
It's the first thing I order the at the first restaurant restaurant I go to every time I visit Mexico.
Wow !!! Sounds absolutely fabulous. Can’t wait to fix this. Thanks Rick for sharing your time and talents so generously.
Thanks for watching.
My grandparents used to live in Brownsville TX, and we would go into Mexico all the time. I always loved the soups, and this shrimp cocktail reminded me of a gazpacho, only way better! I love it, still, and get on kicks where I crave it over and over for a few weeks, until I can get it out of my system!
Your recipe is quite close to how I learned. I do use a small can of Clamato juice, with a few spoons full of ketchup for my tomato/seafood base, though. And add a small fresh jalapeño , very finely chopped. Love your wonderful style, Mr. Bayless!
Luv the interpretation of our Mexican culture, for instance in a ceviche, with out the Ketchup, i like it whit corn chips (tostadas), but if i make a coktail salty crakers, and like what my friend said, in some places people uses cucumber, jicama, white onions, red ones, clamato, tomato juice, worcestershire or magui sauce, raw habanero or chilis, home made spicy or bottled sauce, mixes of all of them (house recipe) with or with out cilantro or raw tomatos, different kind of oils, from olive to avocado to a green sun flower, and the best thing is that one day you can be in the mood for a specific recipe and the next day your for a different one, my mexicans fellas wont let me lie we love to pimp our food, hi from Mérida, Yucatán!
I like to use clamato for my shrimp cocktails AND my bloody marys :)
Cheladas too
Love clamato for a bloody mary also.
I missed you on food network, I have your cook books, so glad I found you here❤️
I'm in Mazatlán and they always serve mariscos (seafood) with saltines and tostadas (the crunchy version of a tortilla). Unfortunately for my diet, I have a great marisqueria (seafood restaurant) a block away.
I just ate a variation on this at the Fisherman's Grotton in Monterey, CA. It was so refreshing after a day on a boat!
I've been critical of your programs (without posting my criticism), but you really hit it out of the park with this one! Great job! I also liked your alternative selections, but I wouldn't deviate from the recipe you gave. Again, great job!
Thank you so much for mentioning the difference between the hot sauces. I was so annoyed when America’s Test Kitchen was comparing hot sauces and completely didn’t take into consideration that a sauce like Frank’s hot is going to be a completely different flavor pallete from a sauce like Valentina’s, which will be different from say a. Sriracha.
Shhhhhh " Clamato" was one the secrets ingredients....lol, I add cut fresh tomatoes and let it sit for few hours in the frig.. taste better.
7 mares is one of the best soups i have ever try all made with different ocean creatures...the shrimp cocktail flavor depends on how fresh the shrimp is...the longer that has been frozen the less taste they have...that is why the cocktail of shrimp or fish in towns near the sea taste so good...because the fish/shrimp is fresh. I love anything that is made with fish/shrimp but it has to be fresh...I encountered some restaurants that sell cocktails of fish or shrimp and make u sick because it is old or not handle right...best to make your own. Thank you for teaching how it is done...
You make it look so easy ... "Delish" 😋... Thanks for the video Rick... From New Mexico 💖
This one is easy!
This is a summer time favorite for me.
My favorite! 💯💯
Can't wait to try this! Thanks, Chef!
This is actually baja style with the ketchup. Sonoran style uses something more akin to Clamato for their shrimp cocktails.
Wonderful. Thank you!
Love it! I usually add Cholula salsa, celery and a little green Serrano chile😊
We love adding Clamato tomato juice as well to the sauce
Yep that's how we do it in the Texas Coastal Bend. It will also have octopus and squid here. It's sold in restaurants but it's best at palatera shops!!
@@christianoliver3572 yes i love it with octopus!
👏👏👏
Can’t wait to try!!!
Thanks!
Oh that looked so delicious. I am definitely going to make that soon. I loved your old shows with your daughter. Could she do a guest appearance sometime?😍
Pretty good Rick.
Thx
Rick is the model for passion. What better palette to express that devotion than the vast array of Mexican Cuisine. He went to experts learned his craft
Always easy to understand and follow!
A very flavourful looking shrimp cocktail. Cheers, Rick!
Excellent, delicious and easy recipe. Thank you!
This looks SO refreshing and healthy!! I will definitely be making this!! 🏝❣ Thank you Chef. 😊
Thanks, Rick
Beautiful, interesting cocktail
cannot wait to make this!
I am a gringo who has been surfing and fishing and eating in Mexico since I was single digits. Rick pulled back the curtain of ingredients and techniques that I could never imagine. As an aside, I truly appreciate Rick's attitude. Too many chefs that achieve success in the public eye come off as arrogant. Rick is pura buena onda.
Mouth watering
I can't wait till Saturday so I can make this!!!
“Should taste like the sea” then casually sips a spoonful of boiling water. Love this recipe! Thank you, Chef.
I had to laugh when Rick retrieved the wayward shrimp from the sink! That is why I always thoroughly clean the sink and spry it with a diluted spray of hydrogen peroxide before cooking. A very diluted bleach water will work too. Thats what we used in commercial cooking back when I was not a retired lawn jockey
Fun...tastic!
genius!!! you've changed the way i cook even tacos (no more taco boxed kits) and i love it. the mex shrimp cocktail look very do-able.
I am learning a lot from your videos
I am going to make this right now.
This is one version of Mexican shrimp cocktail that I had in CDMX. Some other ones are a watery version of this one that can be served hot or cold and one that is served in octopus ink. The cold, watery version is refreshing during a hot day, but both (the version in this video) and the watery version are delicious.
We have a restaurant near us that sells only còctel. They have a number of varieties (hot and cold) with many different types of seafood. You get a plate of it with crackers, and all are very spicy and delicious.
Mexican shrimp cocktail? It's Campechana!
Appetizer?! We eat it as a full meal. :) This is very different that how we make it in Jalisco. Ours is more brothy and it also has tomato.
I know what you mean about the olive oil mouth feel/flavor. My local creamery makes an olive oil/lemon ice cream and it is so good. I bet it would be even better after some shrimp cocktail!
Since I can remember we've always added olive oil to our recipe, it gives a silky texture as well.
I can’t wait to try it with chips 😋
Chef...are you sure you're not Mexican lol??? I too prefer my coctel de camaron with tortilla chips! I love all the recipes you make and funny enough you use ALL the brands I use here at home including the Tamazula sauce. Noticed you used the spicier one:D Love it!! Thanks for all your videos. I am such a huge fan and I'm glad you're on UA-cam because I used to watch you on TV religiously. I miss seeing Lanie help you out in your kitchen. Hope one day you can have her on:)
Big fan ever since mexico one plate at a time , i know you put out the recipe and people can tweak how ever they please , im from San Diego just north of the border with Tijuana, Rosarito, Popotla, Puerto Nuevo,Ensenada just to name a few ,this area is called the Mediterranean of the Pacific ,great wine , olive oil amazing seafood ,i have eaten in countless little stalls next to the beach all along the Pacific coast from Tijuana to Ensenada never ever have i tried shrimp cocktail with a splash of olive oil, and like i said we have some amazing olive oil produced here in the area , but with all do respect olive oil don't belong in Mexican style shrimp cocktail , just my opinion to each his own , hope my comment don't offend you im your biggest fan ,thank you sir for putting Mexico on the culinary map
Like Rick said, it's a common addition to seafood cocktails in Veracruz (Atlantic Coast of Mexico)
My father liked to add a little worcestershire sauce( salsa inglesa) and a little apple vinager. A twist of flavor. Love the passion you show for our Mexican cuisine.
This is the shrimp dish i miss the most since succumbing to a sudden shrimp allergy 10 years ago…This is probably worth an epipen injection though.
I had to become vegan suddenly and use chickpeas instead. It's pretty good.
Hello Rick ..
Im a biggg fan of yours..👍👍👍👍
...how do you stay thin while eating many different awesome food?..I love food -..but!!-- health (salt,cholesterol,sugar..etc)..is always in the back of my mind!..creo que me eh perdido de provar ttaannta comida rica!...what is your secrete?..
Do you exercise alot?..checkeing always your cholesterol?..blood sugar?..etc..or you dont worry about that?..thankx Rick---love your videos!!!!
Good and deli recipe, but In Mexico City we add orange crush (3onz) to souce too... the result is a taste sweet and sour.... Congrats I love your videos!!!!
Or orange juice freshly squeezed
This sounds really good!
SO Delicious! I 100% agree with the tortilla chip accompaniment; really not a fan of saltines or oyster crackers.
In my adopted country of Ecuador they like to add popped corn; same thing, just give me tortilla chips...
I love shrimp cocktails
I like Baja style shrimp cocktail. But this looks like a yummy snack for entertaining
Mmmm que rico
Whow!😋
MOST USED RECIPE FOR ME 2022 thx Rick
Looks like dinner tonight
-When you took out your spatula from the container I noticed water dripped off. Do you keep your utensils in water?
-That is an interesting cultural note at 10:34. My Mexican husband loves saltines with certain foods, like chicken or tuna salad, especially. I don't like saltines at all, I eat ritz crackers. But I'm not Mexican, lol.
The bain of water is common when working with the utensils you know you're going to be using for the preparation. If you watch chefs like Thomas Keller cook, he does similarly
Great recipe! I would add 1 teaspoon Soy sauce, 1 teaspoon Worcestershire sauce and 1 teaspoon of Maggi sauce (Mexican kind, not German) for a great umami flavor
Looks good, however I would boil the head and shells with some celery, onion, bay leaves. To get a more concentrated broth.
I'm leaving for the store now!
I make a fermented habanero and a fermented ghost pepper sauce that the final ingredients after fermenting is sugar citric acid and lime juice.
people beg me to sell it to them.
I usually make a half gallon of each and I grow my own ghost peppers.
A splash of Clamato will give it a zing
Oooooh!!! I am going to make that this weekend!! Love the idea of the jicama addition, too! I think I can substitute hearts of palm for the vegetarians in my life as well. Heinz all the way!🏆
Growing up eating Mexican shrimp cocktails, I recommend adding chopped peeled cucumbers and tomatoes for both regular and vegetarian versions.
@@soupnfresh I love cucumbers.😁
You may also add nori flakes
@@Xixo Exactly, seafood flavor for vegetarians. You can even make a quick broth with nori sheets
I cook the shrimp shell on same way rapid boil drain shock them in ice water drain throw in freezer for a while till cold and peel
I agree with leaving the shell on. Better flavor and I can reserve the shells to put back in the water to make shrimp stock to freeze. We rarely throw any cooking water away be it from sausages to crab. Are freezers are full of different stocks.
I live in MT.What does sea water taste like?
The saltine chips are different in Mexico, that why we prefer them.
Can you do some mexican recipes with game or gamebirds? Venison, antelope, quail, turkey, etc.
🤔
Those would be more like Mexican Indigenous recipes. They cook with more game meats.
I like Ceviche with saltine crackers because I feel the corn tostadas compete too much with the flavor of the Ceviche. I think the blandness of the cracker complements the flavors of the Ceviche and really lets if shine.
The reason I use thick tostadas is to have that deep corn flavor with the ceviche. It complements it perfectly.
Rick Bayleaf.
Try substituting the ketchup with Heinz Chili sauce..World of difference!!
Interesting
I grew up that stuff. We never used Ketchup for anything. So much better!
Man I love this white dude making Mexican food!
I have been watching your TV show for years and now of course your UA-cam and have noticed that you always wear the same watch. What kind of watch s this?
I wonder if you could use Cholula hot sauce in this recipe. Does anybody know if it would work out fine?
Hi Rick, love your recipes and how you present them. Also love Mexican shrimp cocktail. But I'm surprised you don't address the different kinds of shrimp. Some shrimps, no matter how you cook them aren't very good. My supermarket sells these Key West pink shrimp and they're really good, way better than some of the store brands or already cooked shrimp which sometimes are rubbery and tasteless. I know this is an older video and you probably won't see my comment. I'm making shrimp cocktail today and wanted to see how you make it.
We skip the avocado here due to allergies but love making it.
Spicey v8 and clamato works too
Oh lord!
I never see his show Mexico one plate at a time show anymore. I thought he was dead. I miss that show.
Does cooking shrimp in salt water make them tough ?
I always add in a small can of Mexicorn to mine.
Which is better to use RAW or COOKED shrimp?
Definitely RAW
@@Pedrogonzalez-nh2eb Thanks, will do!
@@JRMSS4 hope you enjoy!
You are doing the veracruzan style which, in my opinion is not the best recipe. I recomend the pacific style. which has some small changes. First, if cooking in the US, DO NOT use tap water as the fluor kills much of the flavour. Cook shrimps in much less water and salt and keep it as it will be added to cocktail. Boil this water with a small piece of celery for 10 minutes and let it cool to room temperature. Pour into cocktail and all else is similar, except we add cucumber in small squares to give it a fresh touch.
What? No chopped serrano chile?
Or habanero