Garden-Fresh Seafood Cocktail
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 6 cups.
For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
Ingredients
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3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
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1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
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3 celery ribs, chopped
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1 medium cucumber, peeled, seeded and chopped
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1 medium sweet orange pepper, chopped
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2 plum tomatoes, seeded and chopped
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1/2 cup red onion, finely chopped
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1 to 2 jalapeno peppers, seeded and finely chopped
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1/4 cup minced fresh cilantro
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3 tablespoons lime juice
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1 tablespoon olive oil
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2-1/4 teaspoons adobo seasoning
Directions
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1.
Combine the first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.
Nutrition Facts
3/4 cup: 103 calories, 3g fat (0 saturated fat), 92mg cholesterol, 619mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 15g protein.
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