Mexican Shrimp Cocktail
Prep: 25 minutes plus chilling • Serves: 8
1 can (14.5 ounces) diced unsalted tomatoes
3 garlic cloves, minced
2 jalapeño peppers, seeded and minced
3/4cup clamato juice
3/4cup spicy hot 100% vegetable juice
1/2cup finely chopped red onion
1/2cup ketchup
2 tablespoons fresh lime juice
1/2teaspoon kosher salt
1 pound cooked, peeled and deveined tail-off shrimp
2 medium avocados, peeled, pitted and chopped
1 cup finely chopped English cucumber
1/4cup chopped fresh cilantro plus sprigs for garnish
6 lime wedges for garnish (optional)
Hot sauce (optional)
3 garlic cloves, minced
2 jalapeño peppers, seeded and minced
3/4cup clamato juice
3/4cup spicy hot 100% vegetable juice
1/2cup finely chopped red onion
1/2cup ketchup
2 tablespoons fresh lime juice
1/2teaspoon kosher salt
1 pound cooked, peeled and deveined tail-off shrimp
2 medium avocados, peeled, pitted and chopped
1 cup finely chopped English cucumber
1/4cup chopped fresh cilantro plus sprigs for garnish
6 lime wedges for garnish (optional)
Hot sauce (optional)
1.In large bowl, stir tomatoes with their juice, garlic, jalapeños, clamato juice, vegetable juice, onion, ketchup, lime juice and salt; cover and refrigerate at least 2 or up to 12 hours.
2. Add shrimp, avocados, cucumber and cilantro to vegetable juice mixture; gently toss. Makes about 6 cups.
3.Serve shrimp cocktail in martini or margarita glasses garnished with cilantro sprigs; serve with lime wedges and hot sauce, if desired.
Approximate nutritional values per serving:
208 Calories, 9g Fat (2g Saturated), 115mg Cholesterol, 565mg Sodium,
17g Carbohydrates, 5g Fiber, 17g Protein
Chef Tip:
Serve with your favorite tortilla chips.