Coctel de Camarones
You can never have too many beverage recipes, so give Coctel de Camarones a try. For $3.87 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 410 calories, 28g of protein, and 16g of fat each. This recipe from Onion Rings And Things has 116 fans. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up juice of lemon, cilantro, shrimp, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 74%, this dish is solid. Try Coctel de Camarones, Coctel de Camarones, and SHRIMP COCKTAIL (COCTEL DE CAMARONES) for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 large avocado, seeded and diced
1/2 loosely packed cilantro, stems trimmed and chopped
1 cup shrimp stock (reserved from poaching shrimp) or clam juice
1 cucumber, peeled, diced and chilled
hot sauce to taste
1 jalapeno, seeded and chopped
juice from 2 lemons
1/4 cup ketchup, chilled
1 small onion, peeled, diced and chilled
2 medium Roma tomatoes, diced and chilled
salt
Saltine crackers
1 pound large shrimp, peeled and deveined
Tortilla chips
Equipment:
pot
bowl
Cooking instruction summary:
Peel and devein shrimp. In a pot, bring salted water into a boil. Add shrimp and cook for about 2 to 3 minutes or until just cooked through. Drain shrimp, reserving 1 cup of the poaching liquid. Chill shrimp and reserved stock in the refrigerator for about 1 hour. Depending on size, cut shrimp into halves or thirds.In a bowl, combine shrimp, cucumber, tomatoes, onions, jalapenos, lemon juice, cilantro, shrimp stock and ketchup. Season with about 1 teaspoon of salt or to taste. Divide into cocktail glasses and top with avocados and additional hot sauce, if desired. Serve with saltine crackers or tortilla chips.
Step by step:
1. Peel and devein shrimp. In a pot, bring salted water into a boil.
2. Add shrimp and cook for about 2 to 3 minutes or until just cooked through.
3. Drain shrimp, reserving 1 cup of the poaching liquid. Chill shrimp and reserved stock in the refrigerator for about 1 hour. Depending on size, cut shrimp into halves or thirds.In a bowl, combine shrimp, cucumber, tomatoes, onions, jalapenos, lemon juice, cilantro, shrimp stock and ketchup. Season with about 1 teaspoon of salt or to taste. Divide into cocktail glasses and top with avocados and additional hot sauce, if desired.
4. Serve with saltine crackers or tortilla chips.
Nutrition Information:
covered percent of daily need
