Recipe by Rich
"Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls."
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cooked shrimp, peeled and deveined
finely chopped red onion
habanero pepper, diced
fresh cilantro, chopped
jalapeno pepper, diced
1 1/2 cups
tomato and clam juice cocktail
fresh lime juice
hot pepper sauce, or to taste
salt to taste
ripe avocado - peeled, pitted, and chopped
OMG! This was so yummy! I have to admit I cut the heat wayyyyy back cuz we are big wimps when it comes to heat. No habanero and just 1 Tablespoon horseradish. Perfect for a summer meal. Thanks for sharing!
First time I tried this, I followed recipe to a "T" as usual. A little too spicy for this old mouth, but oh! Goodness! It had such fabulous flavor! Next try, I forgot to list the tomato/clam juice cocktail on my shopping list, so I substituted "Mrs. T's Bloody Mary Mix" (which I drink by the gallon!) and cut back the horseradish & hot sauce to taste. I loved it too, & my adult kids (after adding more hot sauce) did too! I think I liked them both just exactly, so at least this substitution will work if you need it. I love the mix plain, & so good for me, with low calorie count. Oh, & I served it to my kids in Margarita glasses with a small spoon! Nice presentation, I thought. HTH! Blessings!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Mexican Shrimp Cocktail
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 57
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