Monday, October 3, 2011
Largest shrimp cocktail: Mazatlan sets world record
MAZATLAN, Mexico -- Residents of the coastal city of Mazatlan, Mexico, including 80 local Chefs, concocted a shrimp cocktail weighing an incredible 1,187 lbs (538.5 kilos) - which sets the world record for the Largest shrimp cocktail, according to World Record Academy (www.worldrecordacademy.com).
Photo: Mazatlan's chefs prepare the world's largest shrimp cocktail in Mazatlan, Mexico. Photo courtesy of Mazatlan Tourism Trust
(enlarge photo)
The 538.5 kilos of shrimp surpassed the previous Guinness world record held in Holland.
Guinness World Records also recognized the world record for the largest seafood ceviche: it weighed 9,954 kg (21,945 lbs) and was organized by Aquamar International, in San Francisco de Campeche, Campeche, Mexico.
Mazatlan's hoteliers joined forces with the local shrimp industry to promote the region's culinary specialty.
As a part of ongoing efforts to promote Mazatlan as a culinary destination, Hotel Playa Mazatlan Chefs created the world's largest shrimp cocktail.
The dipping sauce featured 127 lb of ketchup, 22 lb of lemon juice, 12 lb of "salsa brava," 8 lb of Worcestershire sauce, 6 lb of salt, 2 lb of Tabasco sauce and 30 g of pepper.
"This event means more than breaking a world record; it's about positioning Mazatlan as the shrimp capital of the world," said Mexico Secretary of Tourism Gloria Guevara.
"Little by little we will communicate all that there is to offer here. There is extraordinary food ... I will confess, I don't think most people have any idea how big the scallops are here... it's impressive," concluded the Secretary.
"As Secretary Guevara noted, Mazatlan has an incredibly rich and varied food tradition. In fact, seafood is only one example of the local delicacies visitors enjoy," said Julio Birrueta, spokesperson for the Mazatlan Tourism Trust.
"These events are a great opportunity for Mazatlan's two most important industries, tourism and fisheries, to come together to inform travelers."
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Monday, October 3, 2011 |
