Mexican Shrimp Cocktail Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1/3 cup: Lime Juice,
1 each: Clove Garlic, Finely Chopped
2 tsp: Salt,
Pepper, Dash of
24 each: Shrimp, Raw, *
1 each: Avocado, Peeled And Chopped
2 each: Jalapeno Chiles, **
1/4 cup: Tomato, Chopped
2 tbsp: Onion, Chopped
2 tbsp: Carrot, Finely Chopped
2 tbsp: Cilantro, Fresh, Snipped
2 tbsp: Vegetable Or Olive Oil,
1 1/2 cup: Lettuce, Finely Shredded
Lemon Or Lime Wedges,
Directions:
* Shrimp should be peeled and deveined. ** Jalapeno Chiles should be
seeded and finely chopped.
~------------------------------------------------------
~----------------- Heat water, lime juice, garlic, salt and pepper to
boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until
reduced to 2/3 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 1/4 cup
lettuce on each of 6 serving dishes. Divide shrimp mixture among
dishes. Garnish with lemon wedges.
Source from luhu.jp
seeded and finely chopped.
~------------------------------------------------------
~----------------- Heat water, lime juice, garlic, salt and pepper to
boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until
reduced to 2/3 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 1/4 cup
lettuce on each of 6 serving dishes. Divide shrimp mixture among
dishes. Garnish with lemon wedges.
Source from luhu.jp