Cocktel de Camarones (Shrimp Cocktail) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups fat-free, less-sodium chicken broth |
5 tablespoons fresh lime juice, divided |
1 sprig fresh oregano |
1 1/2 pounds peeled and deveined medium shrimp |
1 cup ice |
1 cup tomato juice |
2 teaspoons mexican-style hot sauce |
1 cup diced onion |
1 cup chopped seeded tomato |
1 cup chopped peeled english cucumber |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 tablespoon chopped fresh cilantro |
3/4 cup diced peeled avocado |
6 lime wedges |
Directions:
1. Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer. Cook 5 minutes. Discard oregano. Add shrimp to pan; cook 3 minutes or until done.
2. Transfer shrimp mixture to a large bowl. Stir in ice, tomato juice, and hot sauce. Let stand 1 minute or until ice melts. Stir in remaining 1/4 cup lime juice, onion, tomato, cucumber, pepper, and salt. Cool. Cover and chill.
3. Stir in cilantro. Divide shrimp mixture evenly among 6 bowls; top with avocado. Garnish with lime wedges.
4. 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
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