Ensenada Shrimp Cocktail
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. —Teri Rasey, Cadillac, Michigan
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.
Nutrition Facts
1/2 cup: 105 calories, 4g fat (1g saturated fat), 86mg cholesterol, 323mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC