all right guys we're old Mexican I love southwest I love me some Rick Bayless duty genius we're going to go right now with the Mexican style shrimp cocktail stick around if we're about to get wild wild trail good pea true to form in the patio Test Kitchen we got the scale out and we're going to find out exactly how much the shrimp ways 15.2 ounces to call that one pound and this is some wild mini shrimp we're going to use these today but you can use any kind of trip and then we're going to create essentially I can catch up if you will the Mexicans they use ketchup to start their cocktail sauce and most and it's pretty much every situation on pain okay so while little makeshift ketchup I'm out of tomato sauce I don't know what to do am I going to run to the store no I'm going to use some tomato cage or reconstitute it a little chicken stock it with two healthy tablespoons their little chicken stock here macdaddy wish I may be a little thin but that's going to be okay little werster sure in there one two three .
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VIVA MEXICO!
LONG LIVE WILD SHRIMP!
I am a huge fan of shrimp cocktail. Whether it is in traditional form, or served Mexican style, it is one of those foods I crave. I learned how to poach shrimp at a young age, but I wasn't exposed to the Mexican style "coctel" until I was 24 years old. I was living in Alaska and my friend, Bertha, showed me the ropes.
