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Ensenada Shrimp Cocktail Recipe

Ensenada Shrimp Cocktail Recipe

Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. —Teri Rasey, Cadillac, Michigan
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings

Ingredients

  • 1 pound peeled and deveined cooked medium shrimp
  • 2 plum tomatoes, seeded and chopped
  • 3 jalapeno peppers, seeded and chopped
  • 1 serrano pepper, seeded and chopped
  • 1/4 cup chopped red onion
  • 2 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon key lime juice or lime juice
  • 1 teaspoon adobo seasoning
  • Lime wedges

Directions

  • 1. In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat.
  • 2. Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/2 cup equals 105 calories, 4 g fat (1 g saturated fat), 86 mg cholesterol, 323 mg sodium, 4 g carbohydrate, 1 g fiber, 12 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.