CHEF JEFF — ONE BYTE AT A TIME: Shrimp Cocktail

Here’s a recipe from chef and Mexican cuisine expert Rick Bayless, who is just back from a Baja project.

Shrimp Cocktail

1 pound (71 to 90 pieces per pound) peeled, cooked small shrimp

¾ cup ketchup

¼ cup Mexican hot sauce

½ cup (loosely packed) chopped fresh cilantro leaves

2 to 3 tablespoons fresh lime juice

1 small white onion, cut into ¼-inch pieces

¾ cup clam juice, shellfish stock or water

Salt

1 ripe avocado, pitted, flesh scooped from skin and sliced

2 to 3 dozen saltine crackers (or 8 to 12 ounces tortilla chips)

2 limes, cut into wedges

In large bowl, combine shrimp, ketchup, hot sauce, cilantro, lime juice and onion. Stir in clam juice, stock or water. Season with salt to taste. Refrigerate until you’re ready to serve. Serve cocktail in small bowls topped with slices of avocado, accompanied by saltines or tortilla chips and lime wedges.

Yield: Serves 6 to 8 as appetizer.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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