About
Multicultural Voices is a quarterly magazine produced by the Utah Office of Multicultural Affairs that aims to
accomplish two main goals: to increase awareness of the programs we run and support and to highlight the
many amazing accompmlishments of our diverse communities.
We hope you enjoy this publication and if you have feedback, ideas, suggestions or would like to subscribe
email us!
300 S. Rio Grande | Salt Lake City, Ut 84101 | 801.245.7210 | mca.utah.gov
Claudia Nakano Director, [email protected]
Stanford Kekauoha Executive Assistant, [email protected]
Jenny Hor Intern, [email protected]
Sattia Maria Chozo Intern, [email protected]
Family FAvoRite
This recipee comes from Dept. of Heritage & Arts Public Information Officer, Geoff Fattah. Geoff’s mother is reknowed for her out of this world cooking (ask about the
mole). This Coctel de Camarones (Mexican Shrimp Cocktail) recipe is a favorite of the Fattah household and is sure
to delight all who partake!
Ingredients
Directions
1 lb medium shrimp
1 cup chopped red onion
1 cup peeled, diced cucumber
1/2 cup chopped celery
1 jalapeno, minced
1 15-ounce can whole peeled tomatoes, chopped OR 1 1/2 cups
of freshly chopped tomatoes with
their juices
1/2 cup ketchup
1/4 cup chopped cilantro
Juice of a lime, about 2 Tbsp
Hot sauce
1 avocado, cut into chunks
Salt
1. Cut half of the shrimp into large chunks, leaving the other
half whole (for a more attractive presentation). Put the chopped
shrimp in a bowl with the chopped onions, cucumber, celery,
jalapeno, tomatoes, ketchup, cilantro, lime juice and hot sauce.
Gently stir to combine, and chill. Once the cooking water has
cooled at least to room temperature, add a little at a time to the
shrimp cocktail, until the shrimp cocktail is the consistency you
want (use clam stock or lightly salted water—a third of a teaspoon of salt dissolved into a cup of water—if you are starting
with already cooked and peeled shrimp).
01 | VOICES | MCA.UTAH.GOV
2. To serve, add salt and more hot sauce to taste and gently mix
in the chopped avocados. Dip the whole shrimp in the cocktail
and arrange them on top. Serve in parfait glasses or in small
bowls with tortilla chips on the side.