Rick Bayless releases new book

December 2, 2010

"Fiesta at Rick's" is full of 150 recipes geared towards relaxing with friends.

Avocado-Dressed Shrimp a la Mexicana
Camarones a la Mexicana con Aguacate
Makes about 3 cups


12 ounces medium cooked shrimp, peeled and deveined
1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained

1/4 cup finely chopped recipe ready sun-dried tomatoes
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium, ripe avocado, pitted, flesh scooped from the skin
1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus extra for garnish
Mini baked tostadas


In a medium bowl, combine the shrimp, onion, and sun-dried tomato.

Measure the lime juice into a food processor or blender. Cover and turn on. Drop the chiles and when chopped, turn off and scoop in the avocado and cilantro. Process until smooth. Thin to a "creamy dressing" consistency with water, usually 2 to 3 tablespoons. Taste and season with salt, usually about 1 teaspoon. (You will have about 1 1/2 cups.)

Mix the dressing into the shrimp mixture. Cover with plastic wrap directly on the surface of the shrimp and refrigerate. When you're ready to serve, scoop onto the mini tostadas and decorate with cilantro.

Holiday Champagne Margarita
Makes 8 6-ounce drinks

Rick has taken his champagne margarita and given it a holiday twist. Serve these in 6-ounce champagne flutes and be sure to use Cointreau rather than Triple Sec to bring everything into harmony.


2/3 cup fresh lime juice
1/3 cup 100% pure pomegranate juice
1 cup Cointreau
1 cup 100% agave silver tequila (some of our favorites right now are Cazadores, Herradura and Tres Generaciones)
2 to 3 tablespoons superfine sugar
1 lime half for moistening the glass rims
Coarse (Kosher) salt
1 bottle chilled brut champagne or other sparkling white wine


In a pitcher, combine the lime juice, pomegranate juice, Cointreau, tequila, and the sugar. Mix until the sugar has dissolved. Cover and refrigerate until chilled, about 1 hour.

Moisten the rims of the champagne glasses with the cut side of the lime. Spread coarse salt on a small plate, then upend the glasses into the salt to crust the rims. Fill each glass halfway with the margarita base (it'll take a generous 1/3 cup). Slowly fill the rest of the way with champagne or sparkling wine, and hand to one of your lucky guests.

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