When the temperatures drop, I like to imagine I’m somewhere much warmer, snacking on this creamy, crunchy, crowd pleasing “green” version of a classic Mexican shrimp cocktail.
Wow! Made this last night and we loved it! Made the Avocado-Tomatillo Salsa first and then followed up with this. That salsa by itself is so refreshing! Used frozen whole tomatillo's that I grew this summer (12 lbs total harvested from 3 plants). One 1 1/2 serrano pepper (also from summer garden). First time using jicama – what fun to try something new. I made the full recipe. My wife & I ate it as a light main course and we called up friends and they stopped by and we gave them the rest as a to-go package and they loved it as well! Next time going straight to making the Shrimp cocktail I might bump up the serrano in the salsa since the ingredients in the shrimp cocktail tame it down. Thank you! SO GOOD!
20 Comments
Looks delicious!!! 😋😋😋
Yummy!
Looks great! I know what I'm making this weekend.
Delicious! I made this tonight. Tagged ya on ig 😊
THE RECIPE FOR THE SALSA PLIIIIISS
Wow that looks amazing! I'll have to try it!
This would be delicious on a tostada!
You always seem to have nice haas avocados in your recipe. Do you ever use fuerte or other types?
¡Espectacular! Esta es cocina práctica que nos gusta tener en casa. Saludos desde Cancún, mi buen Rick.
I know that that salsa is absolutely incredible his frontera restaurant Jared salsa is delicious so homemade has to be incredible
Wow!! I can’t wait to go to the store and by these ingredients!
Beautiful!! Mouth watering… 😍
Looks delicious !!! Can’t wait to try this whether it’s summer or winter 😎
Never seen this before. 🤔 It looks good😋 Have a Happy New Year 🎉 Waiting for 2022 with you🎊
Excellent comment about the jicama skin. Thanks for the tip!
I used to hate shrimp anything. Then. Rick said hold my beer try this.
That looks wonderful!!!
I made this on Saturday and making it again tonight. This recipe is BANGING!!!
What an interesting recipe!
Wow! Made this last night and we loved it! Made the Avocado-Tomatillo Salsa first and then followed up with this. That salsa by itself is so refreshing! Used frozen whole tomatillo's that I grew this summer (12 lbs total harvested from 3 plants). One 1 1/2 serrano pepper (also from summer garden). First time using jicama – what fun to try something new. I made the full recipe. My wife & I ate it as a light main course and we called up friends and they stopped by and we gave them the rest as a to-go package and they loved it as well! Next time going straight to making the Shrimp cocktail I might bump up the serrano in the salsa since the ingredients in the shrimp cocktail tame it down. Thank you! SO GOOD!