From Season 8, Mexico—One Plate at a Time
Servings: 4to 6 as an appetizer
Ingredients
|
Instructions
Cut the shrimp into small pieces—slightly smaller than 1/2 inch—and scoop into a serving bowl. In a blender, combine the lime juice, tomatillos, cilantro and 3/4 teaspoon salt. Blend until slushy looking, but not completely smooth. Stir into the shrimp and refrigerate 30 minutes. Just before serving, stir in the two chiles, chives and avocado. Taste and season with more salt if you think necessary.
Rick your the greatest!
We stoped at your restaurant last fall via MN
Can’t wait to come back
This looks yummy, but I was looking for the recipes that you made when you went to one of the Mexican cities and when you made the same dish it look like fresh raw shrimp look so good with all the ingredients added to. Like I said don’t know if this is the one but the lime juice once completed made my mouth water. Love watching you in the evenings NY time.
I am also looking for the recipe that you made when you went to street vendors in Mexico Cities and marinated the raw shrimp in lime juice for 1-4 hours depending on individual taste
Hi Candy-usually when Chef Bayless travels and prepares a recipe in that city or town we do not publish those recipes. Can you tell me what season that was?
Hi,
I was also looking for this recipe….it was on Season 11 episode #4.
Thanks for your help!
http://www.rickbayless.com/tv-books/mexico-one-plate-at-a-time-season-11/#1473874164619-f1bec751-1cb9
It also had a half of an avocado mixed in the lime juice sauce. 🙂
Here you go Val: http://www.rickbayless.com/recipe/bloody-maria-coctel/
WOW – this is good. I used more habanero because I like hot food but DAMN. So easy to make.
I love your cooking show and recipes