Campechana Recipe
Servings: 8
Ingredients
- 1/4 c. catsup
- 1/4 c. lime juice
- 1 x to 2 teaspoon bottled warm pepper sauce
- 1 lb fresh or possibly frzn shrimp, peeled, deveined, and cooked
- 1/2 c. minced tomato
- 1/4 c. minced onion
- 1/4 c. snipped fresh cilantro
- 2 x avocados, seeded, peeled, and minced Lime wedges (optional) Purple flowering kale (optional)
Directions
- In a large bowl stir together catsup, lime juice, and hoe pepper sauce. Add in shrimp, tomato, onion, and cilantro; toss to coat. Cover and refrigeratefor 2 to 4 hrs. Just before serving add in avocados; toss to coat. Garnish with lime wedges and flowering kale, if you like.
- Makes 8 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 54 | 43% |
| Total Fat 6.02g | 8% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 171mg | 7% |
| Potassium 336mg | 10% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.48g | 2% |
| Protein 12.49g | 20% |
