I survived the first week of school and am ready for a long weekend. I realize it was my kids who actually had to go to school and figure out where their classes were and meet their new teachers and start doing homework again. However, I think all the moms and dads out there who helped make their children’s first week back to school an easy one deserve a high five too. Whether it was making sure all the school supplies were in order or getting up to make a good breakfast or giving extra hugs – kudos to all the parents out there! I am getting together with several moms this evening where we will no doubt share notes on surviving the rest of the school year. We will also share some great food and drinks. I am taking this shrimp campechana to share because it is summery and celebratory and, oh, so yummy. Nevermind that I already made a batch earlier this week to take to a different get together. You can never get too much of shrimp in a zesty cocktail sauce tossed with avocados and cilantro.
The first time I had this was at a dinner party of a couple of years ago where the hostess served this as an appetizer. It was wonderful and she was kind enough to share the recipe with me. She called it Shrimp Martini. When I served it to some friends later they called it campechana. I had never heard of campechana so I did what I always do when I need to get more information on something – I asked the all-knowing Google (my kids’ term). Campechana is a mexican seafood cocktail. It is often made with shrimp and crab but can include just about any other kind of seafood from scallops to calamari.
Now, whenever I see campechana on a menu, I order it. Everyone has their own interpretation and it is always fun to taste a new variation. Most recipes I have seen for campechana are very involved. I like this one because it so simple yet full of flavor.
If I offer to bring shrimp campechana over, will you invite me to your Labor Day cook out?
- 2 (12 ounce) bottles seafood cocktail sauce
- 1 (10 ounce) can diced Rotel tomatoes, original flavor, drained
- 1/2 cup white onion, chopped fine
- 2–3 jalapeño peppers, chopped fine
- 1 bunch of cilantro, chopped fine
- 2–3 pounds boiled shrimp, peeled and cut into large chunks
- 2–3 avocados
- Fritos Scoops corn chips, for serving
- Mix all ingredients, except avocados and Frito corn chips, in a large bowl. Cover and chill overnight. When you are ready to serve, chop the avocados and gently mix them into the shrimp mixture. Serve with Fritos Scoops corn chips.