Mexican-Style Shrimp Cocktail recipe
All Recipes Appetizers and Snacks Seafood Shrimp
Ingredients
- 1 cup clam juice ¼ teaspoon dried oregano 1 pound large shrimp, peeled and deveined 1 ¼ cups peeled, seeded, diced ripe tomatoes 1 cup diced English cucumber ½ cup diced celery ½ cup finely diced red onion 2 tablespoons seeded and diced jalapeno peppers ½ cup ketchup 2 limes, juiced 2 tablespoons freshly chopped cilantro, plus more for garnish Mexican-style hot sauce, to taste 1 large Hass avocado, cubed
Nutrition Info
- 267.7 caloriescarbohydrate: 22.8 gcholesterol: 174.4 mgfat: 11.7 gfiber: 7.6 gprotein: 22.2 gsaturatedFat: 1.8 gservingSize: -sodium: 690 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Mexican-Style Shrimp Cocktail
Directions
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Place clam juice and oregano in a saucepan, bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl, wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.