For actress Eva Longoria, food and family go hand and hand. She was raised on on a ranch in Texas where she and her family grew their own food and raised chickens. Her father, she writes in her book Eva’s Kitchen, didn’t believe in fast food and never let her and her sisters eat it! Here’s a recipe from the book, inspired by her dad’s love of Tabasco. If your dad is a fellow fan of hot sauce, he’ll love it. Happy Father’s Day!
Dad’s Shrimp Cocktail
Growing up in the beach town of Corpus Christi, I spent many long hours shrimping, crabbing, and fishing with my dad. I remember my mom frequently asking him, “How on earth am I going to cook all of this?” One way she coped was regular “you-peel-’em” nights, when she would put a couple of enormous bowls of hot, steamed shrimp on the table with many small dishes of Tabasco-infused cocktail sauce. My dad, sisters, and I would happily stay at that table until every bowl was empty.
In Mexico they have their own way of coping with abundant shrimp. No matter where you go, you will find a variation of this traditional appetizer, which is one of my dad’s favorite dishes. He loves Tabasco so much that he usually uses double the amount here! Sweet shrimp and velvety avocado temper the heat of the tangy cocktail sauce. Even if you don’t like it as spicy as my dad does, it should definitely have a little kick. Mexican shrimp cocktail is typically served out of individual small dishes—I like cocktail glasses—and eaten with a spoon. —Eva Longoria
Makes 4 to 6 servings
1 cup ketchup
Juice of 2 small lemons (about ¼ cup)
1 tablespoon Tabasco sauce
1 tablespoon distilled white vinegar
Kosher salt and ground black pepper to taste
1 pound extra small shrimp (61 to 70 per pound), peeled, deveined, cooked and cooled
4 avocados, pitted, peeled, and cubed
Lemon wedges, for serving
1. In a small bowl, place the ketchup, lemon juice, Tabasco sauce, vinegar, salt, and pepper. Stir until well blended. In a medium bowl, place the shrimp and avocado. Pour the sauce over and gently toss with a wooden spoon or rubber spatula until the shrimp and avocado are thoroughly coated.
2. Cover and place in the refrigerator for 30 minutes. Divide among 4 to 6 glasses and serve.