Cocktel de Camarones

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Shrimp cocktail

  • [1]
  • From: Kate Washington, Cooking Light, June 2007
  • Yield 6 servings



  1. Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer.
  2. Cook 5 minutes.
  3. Discard oregano.
  4. Add shrimp to pan; cook 3 minutes or until done.
  5. Transfer shrimp mixture to a large bowl.
  6. Stir in ice, tomato juice, and hot sauce.
  7. Let stand 1 minute or until ice melts.
  8. Stir in remaining ¼ cup lime juice, onion, tomato, cucumber, pepper, and salt.
  9. Cool.
  10. Cover and chill.
  11. Stir in cilantro.
  12. Divide shrimp mixture evenly among 6 bowls; top with avocado.
  13. Garnish with lime wedges.

Wine note

One wine has a lot to match in this bold shrimp cocktail. Lime, tomato, hot sauce, shrimp, avocado--they all impact wine differently. With so many elements at play, serve a simple, dry, refreshing white that's flexible with all sorts of seafood. One of the best is Albariño, the snappy, stylish white from Spain. Try Nora Albariño 2005 from Rias Baixas, Spain ($15). — Karen MacNeil

Nutritional information

Per serving (4 oz shrimp, ⅔ cup broth mixture, 2 Tbsp avocado, and 1 lime wedge):

  • 185 Calories | 24% from Fat | 5g Fat | 0.9g Sat | 2.1g Mono | 1.2g Poly | 25.3g Protein | 172mg Cholesterol | 85mg Calcium | 519mg Sodium | 10g Carbs | 2.4g Fiber | 3.5mg Iron