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Ceviche-Style Shrimp Cocktail
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-
Prep
15
min
-
Total
1
hr
15
min
-
Servings
10
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Ingredients
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1 1/2
lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
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1
large avocado, pitted, peeled and diced
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1
medium cucumber, peeled, diced
-
3/4
cup finely chopped red onion
-
3/4
cup sliced green onions (12 medium)
-
2
plum (Roma) tomatoes, chopped
-
1
serrano chile, seeded, chopped
-
1/2
cup finely chopped fresh cilantro
-
3/4
cup ketchup
-
1/2
cup Bloody Mary mix
-
1/3
cup seasoned tomato-clam cocktail
-
1/3
cup fresh lime juice
-
1
teaspoon salt
-
1/2
teaspoon garlic salt
-
Few drops red pepper sauce, if desired
-
Saltine crackers, if desired
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Steps
-
1
In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
-
2
In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
-
3
Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.
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Saltine crackers are a typical accompaniment to this Mexican-style shrimp cocktail appetizer, but oyster crackers could be used as well.
-
Since this Mexican shrimp cocktail needs to marinate to fully develop its flavors, it's a great recipe to prep ahead of time.
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Nutrition Facts
Serving Size:
3/4 Cup
- Calories
- 170
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 95mg
- 31%
- Sodium
- 650mg
- 27%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 12g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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