Prep 15 mins
Cook 0 mins
Shrimp Cocktail Veracruz-Style is awesome! The word salpicon comes from the Spanish sal, salt, & picar to chop, refers in classical French cooking - to a mince of poultry, game or vegetables bound with a sauce. In Mexico, however, it can mean anything from a shredded beef salad in the north to this citrusy shrimp appetizer served with Salsa Verde - at Restaurante Dona Lala in Tiacotalpan. It is fantastic! Am posting the recipe for the Salsa Verde just in case this is slightly different from others. The tart green tomatillo gives the salsa its hue & name, is the most popular salsa ingredien in Mexico.
SALPICON DE CAMARONES
- 1 lb cooked small shrimp
- 1 cored chopped tomato
- 1⁄2 small white onion, peeled and chopped
- 1 garlic clove, peeled and minced
- 1 fresh jalapeno, seeded and sliced
- 1⁄2 cup extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- fresh ground white pepper
- 1 avocado, peeled and sliced
- lime wedge
- 1⁄2 lb fresh tomatillo
- 1 garlic clove, peeled and chopped
- 4 fresh serrano chilies, stemmed and chopped
- 2 tablespoons minced white onions
- 2 tablespoons roughly chopped fresh cilantro
- SALPICON DE CAMARONES:.
- Peel shrimp.
- Mix together shrimp, tomatoes, onions, garlic, and jalapeno.
- Stir in oil and parsley; season to taste with salt and pepper.
- Top with avocado and garnish with lime wedges.
- SALSA VERDE:.
- Remove papery husks from tomatillos, rinse, and quarter.
- Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water.
- Pulse until finely chopped.
- Transfer to a bowl and stir in onions and cilantro.
- Season with salt.
- Que les aproveche!