Shrimp Cocktail and A Book Review

I decided to start off  Halloween Month by reading a Stephen King novel.  I haven't read King in years but my daughter, Amy, and I were discussing books one day as we hiked and she was surprised I had never read 11/22/63.  She thought I would enjoy it.

This novel is Historical/Sci-Fi/Fiction.  It follows teacher Jake Epping traveling back in time to stop the assassination of John F. Kennedy by Lee Harvey Oswald.  Jake teaches English in a school in a small community in Maine.  He befriends a local restaurant owner who shares with him a portal to the past and encourages him to go back in time to stop the murder of JFK.  

This novel spans 5 years, during which Epping, now known as George Amberson, creates a life for himself in the past, having arrived in the Fall of 1958 and needing to wait until 1963 to prevent the assassination. 

This life is a good life with many friends made and love blossoming between George and the school librarian.  George sees many parallels in his life during this period where people, places, and experiences seem to collide.  

I did enjoy this novel. I don't want to give out any spoilers so you will have to read it yourself to see if the assassination attempt was foiled and the results of Eppings/Amberson's actions, both in the past and the present.

There is a lot of food mentioned in a book that spans 5 years.  It starts with diner food but also shares home-cooked meals, meals at parties and gatherings, restaurant meals, casseroles, etc.  Shrimp cocktail was mentioned at one point and Mexican food was mentioned at another.  I decided to do a Mexican Shrimp Cocktail as a first course at our family dinner.

I started out making 8 of these shrimp cocktails and placing them in the refrigerator to serve as an appetizer course.  When I found out that 2 more of my children would be home for dinner I deconstructed them, cut the shrimp into chunks, and replated into 10 servings.

It did not turn out as pretty as the first batch but it was absolutely amazing.  Serve some bread or tortilla chips with it to scoop up all that great sauce.

I am sharing the Weekly Menu for this week.  No Weekly Menu the following week but I will be sharing my trip with you so stay tuned. 

You will find the recipe for Mexican Shrimp Cocktail below the menu.  I am linking up with Foodies Read, stop by and see what the other Foodies are reading this month.

Appetizers, Snacks, Seafood, Shrimp, Mexican

Appetizers

Mexican

Yield: 10 servings

Author: Wendy Klik

Mexican Shrimp Cocktail

Plump, sweet shrimp in a Mexican-flavored sauce. Serve with tortilla chips to scoop up every last bite.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 24 large cooked shrimp, peeled and deveined, cut into three pieces each
• 1/2 c. ketchup
• juice of 2 limes
• 1/3 c. clam juice
• 2-4 T. Siracha, to taste
• 2 T. olive oil
• 1/2 of a Vidalia onion, diced
• handful of cilantro leaves, chopped
• 1 Avocado, pitted, peeled, and diced
• salt to taste
• Tortilla Chips for serving

Instructions

1. Combine the ketchup, lime juice, clam juice, siracha, and olive oil in a medium bowl. Stir in the onion and cilantro. Taste and season with salt as needed.
2. Fold in the shrimp and avocado.
3. Serve with tortilla chips.

Notes

Based on a recipe by Rick Bayless

Nutrition Facts

Calories

114

Fat (grams)

7 g

Sat. Fat (grams)

1 g

Carbs (grams)

10 g

Fiber (grams)

2 g

Net carbs

8 g

Sugar (grams)

4 g

Protein (grams)

6 g

Sodium (milligrams)

301 mg

Cholesterol (grams)

39 mg

Similar Recipes

Shrimp Chip Dip

Rustic Shrimp Cocktail

Drunken Shrimp

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