Mexican Shrimp Cocktail Recipe
Servings: 6
Ingredients
- 1 c. Water
- 1 x Clove Garlic, Finely Minced
- 1 x Pepper, Dash of
- 1 x Avocado, Peeled And Minced
- 1/4 c. Tomato, Minced
- 2 Tbsp. Carrot, Finely Minced
- 2 Tbsp. Vegetable Or possibly Extra virgin olive oil
- 1 x Lemon Or possibly Lime Wedges
- 1/3 c. Lime Juice
- 2 tsp Salt
- 24 x Shrimp, Raw, *
- 2 x Jalapeno Chiles, **
- 2 Tbsp. Onion, Minced
- 2 Tbsp. Cilantro, Fresh, Snipped
- 1 1/2 c. Lettuce, Finely Shredded
Directions
- * Shrimp should be peeled and deveined.** Jalapeno Chiles should be seeded and finely minced.
- Heat water, lime juice, garlic, salt and pepper to boiling in a 4-qt Dutch oven; reduce heat. Simmer uncovered till reduced to 2/3 c.. Add in shrimp. Cover and simmer 3 min; don't overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid till reduced to 2 Tablespoons; cold. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or possibly plastic bowl. Cover and chill at least 1 hour. Just before serving place 1/4 c. lettuce on each of 6 serving dishes. Divide shrimp mix among dishes. Garnish with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 71 | |
| Calories from Fat 34 | 48% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 818mg | 34% |
| Potassium 216mg | 6% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.93g | 1% |
| Protein 5.65g | 9% |
