Best EVER Winter Vegetable Platter

I bet you’d never imagine the words “best ever” in front of the words “vegetable platter,” but today I’m here to rock your world and prove to you that this is an incredibly appropriate statement.

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

That’s right, I’m going to show you not only a vibrant array of winter vegetables (that don’t need to be cooked before enjoying) but TWO life-changing dipping sauces that are not only incredibly tasty, but VEGAN to boot. Hummus and queso, step aside. My Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce are going to change your life.


But, before I get to these super-duper recipes, let’s talk a bit about a very important food event that’s coming up this weekend. Yes, I just referred to the Super Bowl as a food event as opposed to a sporting event, because when there isn’t really a specific team you’re rooting for, your focus turns directly to the snacks (and drinks!) that are being served. Am I right? It’s basically an excuse to make all of the delicious things (usually not so healthy) that you’ve been dreaming about since last year’s Super Bowl.

The good news is, this Best EVER Winter Vegetable Platter is both healthy AND delicious, and will satisfy all of your guests, no matter their dietary restrictions or preferences. This dish is both vegan and gluten-free, but even those who don’t follow either of these diets will find it a welcome healthy munch among all of the other not-so-healthy foods you might be serving (and have no fear, I have a not-so-healthy Super Bowl-friendly recipe coming to you on Wednesday – because we’re all about that balance, baby!)

Best EVER Winter Vegetable Platte | CaliGirlCooking.com

So let’s talk about how I came up with the ideas for the Garlicky Cauliflower Almond Butter Dip and Thai Peanut Dipping Sauce that grace this Best EVER Winter Vegetable Platter. You might recall that back in November I took a little trip to Wine Country with my gal Hana-Lee from Wander & Wine. During that trip, we were lucky enough to grab dinner at Press Restaurant in St. Helena.

While we were waiting for the first of our many dishes to arrive at the table, we were surprised with a large galvanized metal tray, with little veggie tops popping out of a bed of crushed ice. (We later found out that these cute little veggies came straight from the farm that Press has partnered with to provide all of its produce…Amazing!) Surrounding the tray were five little bowls of dipping sauces, and we were told to try our hand at all of the different vegetable and dip combinations. It was basically a vegetarian version of shrimp cocktail, genius!

Among all of the combinations I tried, one really stood out to me: fresh fennel bulb dipped into Press’ version of Thai peanut sauce. It was so dang good it was all I could think of even as we ate all of the other delicious dishes we ordered. I have to admit, the fennel and Thai peanut is a flavor combination I would have NEVER thought of, but it was amazing. I immediately added it to my list of flavor combos to try on my own at home.

Best EVER Winter Vegetable Platter Thai Peanut Dipping Sauce | CaliGirlCooking.com

I’m not quite so sure how I came up with the idea for my Garlicky Cauliflower Almond Butter Sauce, but I’ve been wanting to try my hand at making a Creamy Cauliflower Sauce a la Pinch of Yum for quite some time. I guess I figured almond butter would be a natural, delicious addition, along with some other spices and of course loads of garlic.

Best EVER Winter Vegetable Platter Garlicky Cauliflower Almond Butter Sauce | CaliGirlCooking.com

Once I had my sauces down, I knew I had to get some hearty, beautiful vegetables to stand up to their deliciousness. Fennel was a shoe-in, and after perusing the seasonal produce section at Trader Joe’s I decided on some beautiful rainbow carrots, crunchy radishes and slightly bitter Belgian endive to round out the tray. Not only were all of these vegetables just perfect with BOTH of the sauces, they also make a beautiful display that whoever you’re entertaining will not be able to keep their hands off of.

The great thing about this Best EVER Vegetable Platter is you can prep both of the sauces well in advance (up to three days.) The Garlicky Cauliflower Almond Butter Sauce makes a HUGE batch, so you’ll likely have a bunch leftover, but I highly recommend you take advantage of this by using it as a dairy-free creamy pasta sauce. Once you have the dipping sauces made, all that’s left if to find the freshest winter produce you can and use your food styling skills to really make your platter pop.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Whether you whip this up for Super Bowl or not, it’s the perfect recipe to have in your arsenal for any time you’re entertaining a crowd with health concerns or varied dietary preferences. Make it now, make it later, doesn’t matter as long as you give it a shot as soon as you can!

5 from 1 vote
Best EVER Winter Vegetable Platte | CaliGirlCooking.com
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Best EVER Winter Vegetable Platter
Prep Time
50 mins
 

A classic vegetable platter gets a winter makeover with seasonal produce and two creamy, vegan dipping sauces. 

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
For the Garlicky Cauliflower Almond Butter Dip:
  • 1 tablespoon plus 1/4 teaspoon salt, divided
  • 7 cups cauliflower florets (about 1 medium head of cauliflower)
  • 4 large cloves garlic, peeled
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 2 teaspoons white balsamic vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • Dash of cayenne
For the Thai Peanut Dipping Sauce:
  • 2/3 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon honey (or agave nectar)
  • 1/2 cup hot water
  • 2 teaspoons sambal oelek
For the platter:
  • 6-8 rainbow carrots, peeled and cut into sticks
  • 6-8 radishes, tops removed and cut into halves or quarters
  • 2 bunches Belgian endive (bonus if you can find one purple and one green bunch)
  • 1 large fennel bulb, cut into sticks
Instructions
To make the Garlicky Cauliflower Almond Butter Dip:
  1. Bring a large pot of water with 1 tablespoon salt to a boil. Once water is boiling, add cauliflower and garlic cloves and cook until cauliflower is fork tender, about 6 minutes. 

  2. Using a slotted spoon or small sieve, scoop out the cauliflower florets and garlic cloves and place in a blender. Reserve cooking water.

  3. Add almond butter, almond milk, white balsamic, cinnamon, nutmeg, cayenne and salt and pepper to blender. Turn blender on low and slowly add ¾ - 1 cup of the reserved cooking water, until the mixture has reached a creamy consistency. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To make the Thai Peanut Dipping Sauce:
  1. In a medium mixing bowl, whisk together the peanut butter, rice vinegar, honey, hot water and sambal oelek. Transfer to a resealable container and refrigerate for at least 30 minutes before serving, or up to three days.

To assemble the platter:
  1. Place dipping sauces in two small bowls and place in center of platter. Surround with all of the vegetables and serve immediately.

Best EVER Winter Vegetable Platter | CaliGirlCooking.com

Spicy Beet Poke

Reinventing the wheel right here ↓

Spicy Beet Poke | CaliGirlCooking.com

Okay, I have to admit that this wasn’t my own inventive idea, but I do have to say I’m pretty darn excited that I’ve created my own version to enjoy WHENEVER I want. Spicy Beet Poke is going to be my jam for the foreseeable future.


I first tasted Beet Poke at Mud Hen Water on my trip to Honolulu in November. As soon as I took a bite, I kicked myself for not having thought of this idea myself. Basically, we’re talking all of the delicious flavors that go into making the classic ahi poke, but subbing in this hearty, sweet root vegetable instead of the fish. The version I had at Mud Hen Water was dressed as classic ahi poke is, but me being the heat-lover that I am, I had to go ahead and spice it up a bit.

Don’t get me wrong, I love good old Spicy Poke with fresh ahi just as much (or more) than the next gal, but I love it soooo much that sometimes I think I should cool it on my raw ahi intake (or drink a ton of green tea to counteract the mercury!) I’ve said it once and I’ll say it again, balance is the key.

Spicy Beet Poke | CaliGirlCooking.com

P.S. Did you know my Spicy Poke Bowls are the number one pinned recipe on Pinterest??

This is also a great alternative for those who either (a) do not like or (b) cannot eat raw fish. I’m all about finding alternative versions of dishes that everyone can enjoy!

Plus, did I mention how healthy this Spicy Beet Poke is? Beets are chock full of Vitamin C, potassium and folate, and the dressing is incredibly light yet super flavorful. We use sesame oil and soy sauce, and feel free to use low-sodium soy if you’re watching your sodium intake. For the spice, we throw in some sambal oelek (aka Korean chili paste), and of course we need to add in the classic sliced green onions and white sesame seeds, for both great color AND flavor.

Spicy Beet Poke | CaliGirlCooking.com

In other words, this is the PERFECT dish for kicking off your New Year’s healthy eating resolutions on the right foot. And, if you roast the beets ahead of time, it comes together in less than 10 minutes flat. Healthy AND quick, how about that?

We’re heading back from Lake Tahoe today and, although it was so fun spending such quality time with our parents, I’m excited to get back home and get back into my routine again. I’m also working on my goals and content for 2017, so please let me know if there’s anything you’d like to see more of here at CaliGirl Cooking for the New Year.

Have a great rest of the week and I’ll see you on Friday with a “healthy” cocktail recipe!

Spicy Beet Poke | CaliGirlCooking.com

Spicy Beet Poke | CaliGirlCooking.com
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Spicy Beet Poke
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Course: Main Course, Side Dish
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 4 medium beets, peeled and cut in half
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 teaspoons sambal oelek (or sriracha)
  • Seaweed salad, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place beets on a jelly roll pan lined with aluminum foil and drizzle on olive oil. Season with salt and pepper and toss a bit to combine. Roast in oven for about 40 minutes, or until you can easily pierce the beets with a fork. Remove and place in refrigerator until cold to the touch, at least 30 minutes.

  2. Remove the cold beets from the refrigerator and cut into cubes. Place in a medium mixing bowl. Add green onions, soy sauce, sesame seeds, sesame oil and sambal oelek and toss to combine. Transfer to a serving bowl and garnish with seaweed salad. This dish is best served cold.

Spicy Beet Poke | CaliGirlCooking.com

 

It’s so healthy you can eat the whole thing!!

Three-Ingredient Calabrian Chili Spread

Because today I’m all about keeping it quick, simple and super tasty.

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

I’m currently running on just a few hours of sleep after catching the earliest flight possible back from Quebec City yesterday so I could make it to our annual Holiday Boat Parade. Quebec City was AMAZING and I am so excited to tell you all about it and show you all of the pictures. We snowshoed, spa-ed, visited the Christmas markets and froze our little tushies off (hello 14-degree weather!) Stay tuned for another Travel Diaries post soon.


Even though I had the best time, because we only had five days there we were going the entire time, always on the move trying to squeeze everything in. I can’t wait to sleep, sleep and sleep some more so, until then, about all the strength I can muster is to tell you about the deliciousness that is this Three-Ingredient Calabrian Chili Spread.

This recipe was inspired by a brunch the hubs and I had at SY Kitchen in Santa Ynez way back in June. We’re somewhat of hot sauce fiends, so naturally we asked for some to go with our eggs. Instead of the classic Tapatio or Tabasco, our waiter brought us a small bowl of a fiery red condiment and informed us that this was the only hot sauce they served there. We took one bite and immediately had to ask what the secret ingredient was. Turns out it was Calabrian chili peppers!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

I love Calabrian chili peppers because they are so much more than just a spicy pepper. They originated in Italy (no wonder they’re delicious) and have a whole other dimension than your average pepper. Your mouth isn’t just hit with a wave of heat, there’s actually flavor in there that makes you keep wanting to come back for more.

After doing a little bit of research on how I could get my hands on some Calabrian chilies, I found that I could both order them on Amazon and also found them at the fantastic high-end grocery store where we stay when we go up to Napa. Although there are plenty of dried Calabrian chili options, I went for those packed in oil so I wouldn’t have to go through the extra step of rehydrating them before pureeing them into this Three-Ingredient Calabrian Chili Spread. Of course, if you can only find the dried ones, simply soak them in some warm water for a few hours (or overnight) before using.

The brand of Calabrian chilies packed in oil that I used still had the stems attached, so I simply cut those off when pulling them out of the jar. Aside from the chilies themselves, the only ingredients you’ll need are some fresh olive oil and peeled, whole garlic cloves. I suppose you could use the oil that the chilies come packed in, but I thought it might make the spice just a bit too intense. If you REALLY don’t mind spicy, then I say go for it!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

All you have to do to make this Three-Ingredient Calabrian Chili Spread come to life is throw the above-mentioned ingredients in a food processor or high-powered blender and puree until that smooth, spreadable, aromatic paste forms.

Once it’s made, the spread will last for up to a month in the refrigerator and will turn into your go-to condiment for any breakfast, brunch, lunch or dinner that could use that extra-spicy kick.

I’m going to keep this short today so I can continue recuperating from my travels, but trust me when I say you’ll be doing yourself a HUGE favor if you make this Three-Ingredient Calabrian Chili Spread ASAP. Hot sauce lovers unite!

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com
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Three-Ingredient Calabrian Chili Spread
Prep Time
15 mins
Total Time
15 mins
 

A ridiculously simple recipe for the best hot sauce/spread/spicy condiment you'll ever taste, with only three ingredients!

Course: Side Dish, Snack
Cuisine: Italian
Author: CaliGirl Cooking
Ingredients
  • 1 cup Calabrian chilies (preferably those packed in oil) Stems removed
  • 3 whole cloves garlic Peeled
  • 1/4 cup olive oil
Instructions
  1. Combine all three ingredients in a food processor or high-powered blender. Pulse until a smooth paste forms. Keep in a Tupperware or resealable glass jar for up to one month in the refrigerator. 

Three-Ingredient Calabrian Chili Spread | CaliGirlCooking.com

 

Gimme allll the hot sauce!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Crab and Pork Shumai with Bonito Bechamel

This post was brought to you by all of the fab food I ate during my trip to Honolulu last month.

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

One of my favorite things about traveling is going out to eat and getting inspiration from all of the delicious dishes I get to taste in the process. When I was younger, my dad would taste a dish at a restaurant and then, without even asking the server of chef exactly what ingredients were used, go home and recreate the dish perfectly. I like to think I got that skill from him?


Well, whether or not I recreate a dish perfectly back at home, I still have a blast playing around with new flavor combinations that I’ve been inspired by. This Crab and Pork Shumai with Bonito Bechamel was inspired by the Lobster Shumai with Savory Crème Anglaise we had at Lucky Belly on the last night of our trip. I desperately wanted to use lobster in my shumai as well, but hey, this gal is on a budget and couldn’t bear spending $20 on a quarter pound of lobster meat.

So crab meat it was, of course complimented by some ground pork to give the necessary heft to these shumai. For those of you who aren’t familiar with shumai, they are small, steamed Chinese dumplings, usually filled with a combination of ground pork, ginger, green onions, etc. They’re basically a potsicker, just shaped differently. If you’ve ever been to a dim sum restaurant, you’ve likely tasted these or at least seen them making the rounds on those little carts the servers roll around.

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

At Lucky Belly, they served their shumai as an appetizer, drenched in a delicious, savory Crème Anglaise. I decided to instead make a béchamel for my Crab and Pork Shumai (although the two sauces are very similar) and flavor it with dried bonito flakes (bonito is a type of fish that is a smaller relative of tuna.) If you’ve never heard of bonito flakes and never want to, that’s fine, just leave them out (although you’d certainly be missing out on an awesome flavor bomb.) But, if you’re feeling creative, just click here to order some on Amazon and you’ll have bonito for life (it’s very shelf stable.)

The whole process of making these Crab and Pork Shumai with Bonito Bechamel takes a little bit of time, but there’s nothing too difficult about it. You’ll first want to make your crab and pork filling by simply pulsing all of the filling ingredients in a food processor.

Then you simply lay out your square wonton wrappers (which you can also buy on Amazon if you don’t have an Asian market or Whole Foods near you) on a cookie sheet lined with parchment paper and start scooping the filling on to them.

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

Dipping your fingers into a small bowl of water, you’ll then go through and pinch up the sides of each of the shumai, making them look a bit like a drawstring purse.

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

Traditionally, you would use a bamboo steamer lined with cabbage leaves to cook the shumai, however I used a typical stovetop steamer that I just sprayed with some cooking spray. It worked beautifully!

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

After a quick eight minutes in the steamer, your Crab and Pork Shumai are done! Then it’s time to make the béchamel.

I used the classic Julia Child recipe as a base for my Bonito Bechamel, which is really quite easy (don’t be intimidated!) The sauce did turn out a tad thicker than I had imagined, but I hear that’s common just based on how you cook it. If your sauce thickens up too much, simply add a tablespoon or so more of milk until you have the desired consistency.

Aside from the basic béchamel ingredients, all you need to do to make this “Bonito Bechamel” is add in a tablespoon of the bonito flakes at the end. It seems simple but, trust me, it will pack a ton of flavor!

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

And that’s it! Not too bad, right? And oh so delicious. The hubs absolutely went to town on these and I had to plead with him to leave me a few to have for lunch the next day. The savory pork and crab is balanced perfectly with the ginger, onions and other flavorings in the filling, and the Bonito Bechamel is the proverbial icing on the cake.

Crab and Pork Shumai with Bonito Bechamel are the perfect light supper, and would even be a great hors d’oeuvres to bring to any sort of cocktail party. And, if you’re feeling fancy, spring for the lobster! Either way, you’ll want to have this recipe in your repertoire forever and ever and ever…

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com
Print
Crab and Pork Shumai with Bonito Bechamel
Prep Time
20 mins
Cook Time
24 mins
Total Time
44 mins
 

These little dumplings of deliciousness are chock full of pork, crab and fresh herbs, all topped with a savory bechamel studded with bonito flakes.

Course: Main Course
Cuisine: Chinese
Servings: 18 shumai
Author: CaliGirl Cooking
Ingredients
For the shumai:
  • 1/4 pound ground pork
  • 1/4 pound lump crabmeat
  • 1 inch piece of fresh ginger, peeled and minced (about 2 teaspoons worth)
  • 2 cloves garlic, peeled and minced
  • 2 green onions, minced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sake
  • 1/4 teaspoon salt
  • Pinch of fresh ground black pepper
  • 18 square wonton wrappers
For the bechamel:
  • 2 cups whole milk
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon bonito flakes
Instructions
  1. In a food processor, combine pork, crabmeat, ginger, garlic, green onions, cilantro, sake, salt and pepper. Pulse until all ingredients are nicely combined.

  2. Cover a cookie sheet with parchment paper. Lay wonton wrappers in rows on the prepared cookie sheet, then scoop about 1 teaspoon of the pork and crab mixture onto the middle of each wrapper. 

  3. Fill a small bowl with water. Dip your fingers in the water and then pinch up the sides of each wonton wrapper, pressing to seal. The top of the shumai will be open, it will look like a little drawstring purse (as you can see in the photos.)

  4. Place a steamer basket over a pan partially filled with water and spray with cooking spray (or line with cabbage leaves, if you have them.) Heat up the water until gently boiling and then place shumai in steamer basket. You will need to steam the shumai in a few batches, they will not all fit at one time (plus, you want some breathing room so you can easily get them out without them coming apart.) Steam each batch of shumai for 8 minutes, or until the pork and crab mixture is cooked through. Remove from basket and begin cooking the next batch.

  5. Once all shumai is cooked, place in a warm spot while you make the béchamel. You can also easily microwave the shumai for a bit once the sauce is ready if they get too cold. 

  6. To begin making the béchamel, heat the milk and salt in a small saucepan until gently bubbling. In a medium saucepan, melt the butter, then add the flour. Whisk continuously for about 3 minutes to form a white roux. Remove from heat and, once the roux has stopped bubbling, add the hot milk mixture and immediately begin whisking vigorously. 

  7. Set the saucepan back over medium high heat and, continuing to whisk, add in the lemon juice and bonito flakes. Continue whisking until mixture comes to a boil. Cook for one minute and then immediately spoon over the shumai. 

Crab and Pork Shumai with Bonito Bechamel | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that help make CaliGirl Cooking possible!

Coctel de Camarones

Because fresh, healthy, home-cooked foods are my jam right now.

Coctel de Camarones | CaliGirlCooking.com

Hi, hello there! Man, does it feel good to be back home. After a marathon week of eating alllll of the delicious things in Hawaii followed immediately by a way-too-much fun bachelorette party in San Francisco, I’m digging in to all of my go-to healthy recipes, like this Coctel de Camarones!


That’s right, I’m taking full advantage of this week and a half I have at home before heading back up to Napa next week to clean up my act and eat as lean, clean and green as possible (all while maintaining that balance of course!) Seafood, veggies, broth-based soups and nutrient-packed salads have been my standbys this week and boy, do I feel the difference! I feel less bloated, have more energy, and am genuinely excited for my next meal when I have all of this delicious, healthy stuff waiting for me.

Coctel de Camarones | CaliGirlCooking.com

I am soooo excited to share this Coctel de Camarones recipe with you for many reasons. First of all, I’ve been obsessed with Coctel de Camarones ever since I first tasted it at the Rubicon (now Inglenook) Harvest Party the first year I worked at the world-famous winery. What was this delicious dish that basically encompassed all of the best flavors of ceviche, shrimp cocktail and Bloody Mary’s??

After a quick interrogation of the caterer, I learned that the secret to this amazing appetizer called Coctel de Camarones was not just the typical ingredients you find in salsas, guacamole and ceviche (cilantro, jalapeno, onion, and the like) but a sauce made up primarily of Clamato. Say what?

You see, this gal won’t usually come within 10 feet of a Bloody Mary, or anything involving tomato juice, for that matter. But this, this was insane! You could tell there was just something about the whole “do” that wasn’t your average tomato juice.

I spent some time trying to track down a similar recipe shortly after the Harvest Party, but to no avail. I just couldn’t find a Coctel de Camarones recipe that encompassed all of the delicious ingredients that had been in that caterer’s version. I quickly forgot about it and went along making my typical Mexican food go-tos, like this Shrimp Ceviche with Papaya, this Mango Salsa and this Kimchi Bacon Guacamole.

Coctel de Camarones | CaliGirlCooking.com

Fast forward to planning the FEED Supper I hosted last month, and my old, fond memories of Coctel de Camarones resurfaced. I just HAD to make a version to serve my guests as they arrived. There was no other appetizer that would make the cut. I needed to find (or at least try to create) a version of this recipe.

I turned to Pinterest (of which my obsession has steadily grown since that fated Harvest Party, and therefore my library of pins) to see what I might be able to find. Let me tell you, it wasn’t easy! But, after much searching and deliberation, I came across this recipe. Bingo!

Using the small amount of information I’d gathered from the caterer, I modified this recipe slightly by using Clamato instead of V8 (there is a difference, trust me!) and, to add a little more depth of flavor, I roasted the whole tomatoes before chopping them up and throwing them in.

Coctel de Camarones | CaliGirlCooking.com

Let’s just say my Coctel de Camarones was more than a hit, it was a grand slam! The entire bowl (I had doubled the recipe for this event) disappeared before my eyes, and guests were coming up to me saying that this was the best thing they’d ever tasted.

Now, I know that I’ve been preaching the healthy, whole foods in this post, but you really must not skip serving a hefty side of tortilla chips with this recipe. It’s a must. They are the perfect vehicle for scooping massive amounts of Coctel de Camarones directly into your mouth, because who wants to bother using a spoon when you’ve got something this delicious to inhale? There are plenty of healthier versions of tortilla chips out there, or you can even make your own!

Basically, there are no excuses as to why you should not be making this ASAP. Plus, this recipe gets even better with a day or two to let all of the flavors come together in the refrigerator. Looking to mix up your holiday appetizers this year? Coctel de Camarones would be the perfect make-ahead dish (and no doubt you will not have to worry about any leftovers.)

Whether you decide to make Coctel de Camarones for the holidays, a healthy football Sunday snack, or even for a weeknight dinner, you will not be disappointed. Now, excuse me, I’ve got to go plow through the leftovers I have marinating in the refrigerator right now…

Coctel de Camarones | CaliGirlCooking.com

Coctel de Camarones | CaliGirlCooking.com
Print
Coctel de Camarones
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A healthy, refreshing appetizer full of tender, delicious shrimp, tomatoes and all your favorite Mexican condiments!

Course: Appetizer
Cuisine: Mexican
Author: CaliGirl Cooking
Ingredients
  • 2 tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound raw shrimp peeled, deveined and tails removed
  • 1 1/2 cups Clamato
  • 1/4 cup ketchup
  • 1/4 cup lime juice
  • 1 teaspoon Tapatio
  • 1/2 cup chopped white onion
  • 1/2 cup chopped cilantro
  • 1 jalapeno, minced
  • 1 teaspoon salt
  • 1 avocado, diced
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Cut tomatoes in half horizontally and place in a well-oiled baking dish. Drizzle olive oil over top of tomatoes and season with salt and pepper. Place in oven and roast for 20 minutes. Remove and set aside to cool once done. Once tomatoes are cool enough to handle, roughly chop into bite-size pieces.

  2. Place a large saucepan filled with generously salted water over high heat. Bring to a boil, then add shrimp. Boil shrimp for two minutes, then remove to an ice bath. Let sit in ice bath for three minutes, then drain. 

  3. Chop up shrimp into small pieces and add to a large mixing bowl with roasted tomatoes, Clamato, ketchup, lime juice, Tapatio, onion, cilantro, jalapeno and salt. Add avocado right before serving.

Recipe Notes

This dish can be prepared up to two days in advance. Simply wait to add the avocado until right before you’re ready to serve.

Coctel de Camarones | CaliGirlCooking.com

 

Did someone say lycopene?