1 cup oil, olive
1/4 cup lime juice
1/8 tsp sugar, granulated
2 tsp worcestershire sauce
1 tsp hot pepper sauce
1 medium onions, grated
1 salt
1 pepper, black
1 1/2 lb shrimp, med or jumbo, cooked
Directions
Mix the oil, lime juice, sugar, worcestershire suace, hot pepper
sauce, onion, salt and freshly ground pepper together, beating with a
fork to mix thoroughly.
Toss the shrimp with the sauce and serve cold as a frist course.
Servings: 6 servings
Coctel De Camarones (Shrimp Cocktail) Recipe brought to you by Recipe Ideas
Categories: Fish; Party; Seafood; Shrimp
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, in fact as far back into history as the early Egyptians, and possibly even further. Having said that, in the main part, these old records were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example bay, rue and asafoetida. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, such as basil and coriander. The introduction of these new foods and spices prompted an outbreak in recipe manuscripts, the majority of which are now in private cookery archives. Over the following few centuries, the rich and powerful families of the West strove to serve up the most exotic banquets, and consequentially cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes of the day. When we get to the 1900s, cookery books were greatly in demand due to better eduction, more free time and having more disposable income. The arrival of TV gave us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Coctel De Camarones (Shrimp Cocktail) recipe.
