Mexican Shrimp Cocktail, a Nice Twist!

Recipe by kiwidutch
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash cilantro, chop leaves and discard stems.
  • Mix with tomatoes and onions and set aside.
  • Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate.
  • Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve.
  • Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.)
  • Top with shrimp and tomato mixture
  • Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it.
  • Chill until ready to serve.
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