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Mexican Shrimp Cocktail, A Nice Twist

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Ingredients

Adjust Servings:
1 bunch cilantro
4 medium tomatoes, diced
1 bunch green onion, white parts and some tender greens, thinly sliced
1 lb medium shrimp, peeled and shells reserved
1 (8 ounce) bottle clam juice (standard size found in grocery store)
1/4 head iceberg lettuce, thinly sliced (or cabbage)
2 tablespoons ketchup
2 limes, juice of
tabasco sauce, to taste

Nutritional information

131.9
Calories
15 g
Calories From Fat
1.7 g
Total Fat
0.3 g
Saturated Fat
115.2 mg
Cholesterol
315.7 mg
Sodium
12.7 g
Carbs
2.1 g
Dietary Fiber
5.6 g
Sugars
17.1 g
Protein
197g
Serving Size

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Mexican Shrimp Cocktail, A Nice Twist

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    Cuisine:

    I have been waiting until I could shop in the "Big City" to try this, but as our car is less than reliable I made it with the ingredients I could get locally. The cilantro became chopped celery and I had to use water instead of clam juice. used spinach in place of iceberg by choice. Even with these make do's I loved this recipe. It's a perfect welcome to early Spring and made a lovely dinner. Kiwi, I apologize for the subs but I had to work with what I could get.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Mexican Shrimp Cocktail, a Nice Twist!, I am always looking for a new way to serve shrimp, and I found this in our local paper and made some minor changes Please note: this is an adopted recipe and I hope to make it soonest If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico , I have been waiting until I could shop in the Big City to try this, but as our car is less than reliable I made it with the ingredients I could get locally The cilantro became chopped celery and I had to use water instead of clam juice used spinach in place of iceberg by choice Even with these make do’s I loved this recipe It’s a perfect welcome to early Spring and made a lovely dinner Kiwi, I apologize for the subs but I had to work with what I could get , I have been waiting until I could shop in the Big City to try this, but as our car is less than reliable I made it with the ingredients I could get locally The cilantro became chopped celery and I had to use water instead of clam juice used spinach in place of iceberg by choice Even with these make do’s I loved this recipe It’s a perfect welcome to early Spring and made a lovely dinner Kiwi, I apologize for the subs but I had to work with what I could get


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    Steps

    1
    Done

    Wash Cilantro, Chop Leaves and Discard Stems.

    2
    Done

    Mix With Tomatoes and Onions and Set Aside.

    3
    Done

    Boil Shrimp in Clam Juice (and Enough Water to Cover the Shrimp) Until Pink. Remove Shrimp and Plunge Into Ice-Water Bath Until No Longer Warm; Remove from Ice Water and Refrigerate.

    4
    Done

    Meanwhile, Add Shells to Liquid and Simmer 10 Minutes. Strain Liquid and Reserve.

    5
    Done

    Layer Thinly Sliced or Shredded Iceberg Lettuce (using as a Bed, Such as Wine Glasses or Small Glass Dishes or a Single Glass Bowl.)

    6
    Done

    Top With Shrimp and Tomato Mixture

    7
    Done

    Add Ketchup, Lime Juice and Tabasco Sauce (to Taste) to Reserved Clam Liquid. Pour Liquid Over Shrimp to Cover It.

    8
    Done

    Chill Until Ready to Serve.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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