I thought of Shrimp Cocktail as one of the classic appetizers or starter courses, served in martini glasses with a dollop of dipping sauce of spicy horseradish and tomato in the bottom and peeled shrimp hanging from the rim. Or more elegantly served in specially designed two part shrimp cocktail glasses (the bottom glass to hold crushed ice and the top bowl for the dip).
That was until I tasted a version in Mexico that was a mixture of seafood and spicy sauce served in a taller tulip shaped ice cream sundae glass.
Ever since I tried this Camarone Coctal at Hacienda Xcanatun in the Yucatan, the shrimp and mango variation has become my favourite kind of shrimp cocktail.
Most basic shrimp or seafood cocktail sauce recipes call for either ketchup or chili sauce. I tried out both for this recipe and found to my surprise that the one with good old ketchup tasted better than the one with the chunky chili sauce.
Shrimp and Mango Cocktail
16 medium to large shrimp, peeled and deveined, chopped
1 small mango, chopped
125 mL (1/2 cup) ketchup (or chili sauce)
15 mL (1 Tbsp) finely diced red onion
30 mL (2 Tbsp) freshly squeezed lime juice
Worcestershire and Tabasco sauces, to taste
30 mL (2 Tbsp) freshly grated horseradish (black radish - radis noir)
15 mL (1 Tbsp) coriander (cilantro) leaves, chopped
Blend together all cocktail sauce ingredients and chill for at least 1 hour before using.
Stir in shrimp and mango; spoon into serving glasses.
(Or arrange alternating layers of sauce, shrimp and mango in serving glasses.)