Mexican Shrimp Cocktail
Yield
6 servingsPrep
20 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | water |
|
| ⅓ | cup | lime juice |
|
| 1 | clove |
garlic
finely chopped |
|
| 2 | teaspoons | salt |
|
| 1 | dash | black pepper |
*
|
| 24 | each |
shrimp
raw, peeled, deveined |
*
|
| 1 | each |
avocados
peeled, chopped |
|
| 2 | each |
jalapeño pepper
seeded, finely chopped |
*
|
| ¼ | cup |
tomatoes
chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
carrots
finely |
|
| 2 | tablespoons |
cilantro
fresh, snipped |
|
| 2 | tablespoons |
vegetable oil
vegetable or olive |
|
| 1 ½ | cups |
lettuce
finely |
*
|
| 1 | wedges |
lemon
or lime wedges |
*
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Directions
Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat.
Simmer uncovered until reduced to ⅔ cup.
Add shrimp.
Cover and simmer 3 minutes; do not overcook.
Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water.
Simmer liquid until reduced to 2 T; cool.
Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl.
Cover and refrigerate at least 1 hour.
Just before serving place ¼ cup lettuce on each of 6 serving dishes.
Divide shrimp mixture among dishes.
Garnish with lemon wedges.
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