I love a good shrimp cocktail. The best I ever tasted was on the coast of the Riveira Maya. Cocteles de mariscos is her name. My husband and I were there in the summer of 2009, enjoying one of our many home exchanges. If you haven’t yet experienced this wonderful way of traveling, do give it a try. We have had many wonderful trips exchanging our flat in Prague for homes all around the world.
Climate wise, it probably wasn’t the best time to be visiting Playa del Carmen. It was hot and humid. We were sweaty and sticky during our days on the beach and at night cruising up and down Avenida quinta. Our air-conditioned apartment was our haven of relief. The only other alternative to cooling down was to enjoy a cocteles de mariscos. A mix of seafood, such as shrimp, octopus, scallops and squid swimming in a deliciously cool spiced-citrusy sauce and served in a tall, chilled cocktail glass along with a few saltines crackers. It was one of our favorite ways to end our day at the beach and start our evenings off.
Unfortunately, fresh seafood is tough to come by here in Prague. But some places do have a pretty good frozen selection. This recipe is no cocteles de mariscos, but I do enjoy the punch the mango chutney gives mixed in with the lime, yogurt, cilantro and mint.
Shrimp with Mango Chutney/Yogurt Dip
1 pound of cooked shrimp with tails left on
1/2 cup mango chutney
1 cup yogurt
2 tablespoons lime juice
2 tablespoons cilantro, thinly sliced
2 tablespoons mint, thinly sliced
Mix all the ingredients together, except the shrimp.
Refrigerate the dip for at least an hour.
Arrange shrimp around the dip and serve.