Sustainable Shrimp Cocktail

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Sustainable Seafood guides recommend using U.S. wild caught shrimp. One type of shrimp that rates high is the diminutive Maine shrimp, pandalus borealis it is also sold as Canadian pink shrimp. It is commonly sold cooked and frozen and could go by the name ti-ti shrimp as well. Many of us had this shrimp in the form of those SauSea jarred shrimp cocktails. You know the ones that were mostly sauce, and came in a container that found a future as an orange juice glass for use at the breakfast table. In some ways that childhood treat is the inspiration for this easy recipe. Though pandalus borealis is not in season right now I had put up some frozen cleaned Maine shrimp meat for just such an occasion. You can purchase the already cooked frozen variety and achieve the same results.

Cocktail de Camarones
[makes 3-5 servings]

  • 2 lbs of Cooked Maine Shrimp, pandalus borealis
  • 3 ribs of Celery {1/4 inch dice}
  • 1 medium size Red Onion {1/4 inch dice}
  • 3/4 cup Ketchup {I am hooked on Whole Foods Organic}
  • Juice of 1 fresh lime
  • 1 Jalapeno {1/4 inch dice}
  • 1/4 cup Cilantro {finely chopped, use the stems too!}
  • Salt {your taste}
  • Hot Sauce {optional}
Combine all ingredients in a bowl, serve a nice container over crisp lettuce and garnish with lime wedges and sprigs of cilantro. Serve with an ice cold Pilsner style beer, and enjoy the summer weather.

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