Mexican Shrimp Cocktail

Todd Coleman
  • 1/2 cup ketchup 
  • 1/4 cup freshly squeezed lime juice 
  • About 1/4 cup Cholula hot sauce or Homemade Pepper Sauce
  • 1/4 cup olive oil 
  • Pinch of salt 
  • Freshly ground black pepper 
  • 1/2 cup Pico de Gallo
  • 1/2 avocado, cut into small chunks 
  • 10 jumbo shrimp, shelled, deveined, and steamed 
  • 2 cilantro sprigs 
  • Saltines, to serve 
  • Tortilla chips and salsa, to serve 

Combine the ketchup, lime juice, hot sauce, and olive oil and stir. Add the salt, pepper, pico de gallo, the avocado, and the shrimp. Stir gently to combine. Spoon into two chilled cocktail glasses or beer schooners. Garnish with the cilantro sprigs. Serve with saltines, tortilla chips, and salsa. 

Reprinted with permission from The Hot Sauce Cookbook by Robb Walsh, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Serves 2
  • Moving to Harlem with Marcus Samuelsson

    What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

Top Recipes

What's the next Honeycrisp? Apple breeder David Bedford might have the answer.

If there is such a thing as a superstar apple breeder, David Bedford is one of them. He and his team at the University of Minnesota are responsible for game-changing apples like Honeycrisp, SweeTango, and Zestar. He joined Lynne Rossetto Kasper in The Splendid Table studios for an apple tasting, including the Rave/First Kiss, which will be released in 2017