Quick Apps & Football Snaps – Week 6: Margarita Shrimp with Pico de Gallo Cocktail Sauce

Cilantro is the mark of Latin foodstuffs – at least in my book it is. The herb – which is actually the stems and leaves of the coriander plant – has a very pungent fragrance and distinct taste. In fact, if you’ve ever had a mouthful of cilantro and all of a sudden felt like you were chomping with a mouthful of soap, don’t worry – you aren’t crazy.

A while back I posted about how cilantro is scientifically linked to soap taste. However, eating it in moderation is fine, and may not impart such a Dove-like taste. This Margarita Shrimp with Pico de Gallo Cocktail Sauce calls for cilantro in both recipes, but the flavor is enhanced to a reasonable level instead of totally overtaking the dish, thanks to the addition of things like jalapeno and tomato.

Be wary if buying it fresh, as it bears a striking resemblance to parsley. In the simplest way I can explain, this is how you remember the difference: P is for Parsley, and Pointy leaves. C is for Cilantro, and Curved Leaves. (Thanks betterrecipes.com)

cilantro vs parsley

Week 6 (Oct. 9-Oct. 13):

Knowledge while you nosh:

Wish the Chiefs and Saints a nice little week vacation, as they’re both off for right now.

Tonight, however, you can see the Indianapolis Colts take on the Houston Texans at 8:25 p.m. on CBS. Sunday goodies include the Lions and the Vikings at 1 p.m. on FOX and the Giants and the Eagles at 8:30 p.m. on NBC, while Monday Night Football falls to the 49ers and Rams at 8:30 p.m. on ESPN.

*Note that all times are EST and you may not be able to get certain games, depending on the area in which you live.


photo 3 (2)

Courtesy of bigoven.com



  • ½ cup cilantro, chopped fine
  • 1 medium Serrano pepper, minced
  • 2 medium tomatoes, diced fine
  • 1 small onion, diced
  • 2 ounces lime juice
  • 8 ounces ketchup
  • ½ tablespoon Worcestershire Sauce
  • ½ teaspoon salt
  • 1/8 teaspoon hot sauce


Combine all ingredients in a medium bowl and fold together. Refrigerate.

PICKY EATER TIP: If you don’t like chunky things, get out an immersion blender. That’s what I did, and the taste was still phenomenal. Call me crazy, but I’d rather not SEE the onions while I eat them. I like to trust that they and their flavor is there – I don’t need visual confirmation of such strange translucent things.



  • 2 ounces canola oil
  • 2 cloves garlic
  • 2 medium shallots, diced fine
  • 1 medium jalapeno, diced
  • 1 bunch cilantro
  • 4 ounces lime juice
  • 2 ounces tequila
  • 2 pounds shrimp, shelled and deveined


Add canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila to blender and rev that sucker up into a smooth puree. Pour this and the shrimp in a large bowl and stash in the fridge for at least an hour to marinate.

Sauté in 1 tablespoon of oil, until shrimp turn pink.

Serve warm with Pico de Gallo Cocktail Sauce.


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