I was born in Cali, a vibrant city in the south-west of Colombia, close to the Pacific Ocean. The proximity to the coast allows us to grow up with some of the most typical dishes of the region: shrimp and seafood casseroles, sancocho de pescado, ceviche de piangua and, of course, coctel de camarones (shrimp cocktail).
One of the most famous places to enjoy Cali's gastronomy is the Galería Alameda, our equivalent of traditional markets in other countries. Here you will find an impressive variety of fruit and vegetables that represent the natural wealth of Colombia. The Galería also has butcher's stalls, arepas vendors, natural remedies and restaurants offering typical delicacies such as tamales, sancochos, arroz atollados, empanadas, morcillas and much more.
Every time I return to Cali, one of my favourite rituals is to visit the Galería Alameda and enjoy a shrimp cocktail. Inspired by this experience, I have created this recipe to share with you. Although it is traditionally served with soda crackers in Cali, you can also enjoy it with green plantain tostadas, crispy tortillas for tacos or on its own. It is also often served in the centre of an avocado, which gives it an attractive visual touch and a spectacular flavour.
Here are the ingredients for this delicious shrimp cocktail, but you can adjust the flavour to your liking. I hope you enjoy this recipe as much as I do, full of memories and the flavour of home!
Ingredients for the shrimp cocktail:
3 cups shrimp (can be cooked or raw, but deveined).
1 small red onion (here you can adjust to your taste whether you want less or more onion)
Juice of two limes or to taste
1/2 teaspoon salt
A pinch of pepper
3 tablespoons chopped coriander or to taste
3 tablespoons mayonnaise
3 tablespoons tomato sauce (ketchup)
1/2 teaspoon soy sauce (*OPTIONAL - if adding, add less salt!)
Preparation:
Onion: Cut the onion to taste, either into julienne slices or diced. If you find the flavour too strong, you can reduce the amount or soften them by soaking them in a bowl of cold water, salt or lemon for at least 15 minutes. Then rinse them well with water.
Shrimps: Depending on the type of prawns you are using (raw or pre-cooked), it is important that they are defrosted. Heat salted water in a pan and carefully add the prawns as soon as it boils. Cook for 3-4 minutes or until they are pink and slightly shrivelled. Once they are ready, turn off the heat, take them out and drain them under cold water to stop the cooking process. Then place them in the bowl in which you will prepare the cocktail.
Mix: Add the lime juice to the shrimps along with the onion, chopped coriander, tomato sauce and mayonnaise. Mix well. If you like, you can add a touch of soya sauce (optional), as is customary in some Alameda Gallery restaurants. Add a pinch of pepper, stir and taste the mixture. Adjust the flavour by adding more salt or lemon if needed. Remember that the key is to prepare the cocktail to your taste.
Serve and enjoy: Your prawn cocktail is ready to serve! Serve it with crackers, green plantain chips or crispy tortillas.
Note:
If you like it spicy, you can add a little chilli to give the dish a special touch.
If you prefer a different variation, I invite you to try this recipe for prawn ceviche with avocado, or if you are vegan or vegetarian, these delicious mango ceviche tacos are just the thing for you.
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