Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Seafood - Mexican Shrimp Cocktail
Famous Authors (View All Authors)
Appetizers - Seafood -  Mexican Shrimp Cocktail Post by :Lisa_Preston Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1076

Click below to download : Appetizers - Seafood - Mexican Shrimp Cocktail (Format : PDF)

Appetizers - Seafood - Mexican Shrimp Cocktail

2 pounds unpeeled, large fresh shrimp
6 cups water
2 to 3 tablespoons fresh lime juice
3 cloves garlic, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup fresh lime juice
1/4 cup minced sweet onion
1/2 to 1 teaspoon hot sauce
1/2 cup chopped tomato
1/2 cup chopped fresh cilantro
Avocado slices, lime wedges, saltines, optional


Peel shrimp, and devein, if desired.

Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.

Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired.

Per serving: 172 cal. 2.1 g fat, 21.8 g pro, 17.8g carb, 154 mg chol, 795 mg sod.

Source: "Southern Living-10/00"


If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Seafood -  Orange Thai Shrimp Appetizers - Seafood - Orange Thai Shrimp

Appetizers - Seafood -  Orange Thai Shrimp
1 lb. large shrimp, cooked, peeled, deveined Sections of 3 oranges, seeded, cut into bite-sized pieces 10 mint leaves, coarsley chopped 4 cloves garlic, minced 1/2 tsp. salt 1/2 tsp. dried red chili flakes Juice of 1 lime 1/2 tsp. fish sauce Peel of 1 orange, cut into thin strips Combine the shrimp and oranges in a bowl and mix well. Stir in the mint, garlic, salt and red chili flakes. Add the lime juice, fish sauce and orange peel and mix well. Marinate, covered in the refrigerator for 1 hour or longer, stirring occasionally. Spoon onto a glass platter or
PREVIOUS BOOKS

Appetizers - Seafood -  Karen's Smoked Salmon Roulade Appetizers - Seafood - Karen's Smoked Salmon Roulade

Appetizers - Seafood -  Karen's Smoked Salmon Roulade
1/2 cup creme fraiche 1/2 cup fresh cream cheese, at room temperature 1 tablespoon finely chopped fresh dill leaves 2 tablespoons chopped fresh chives 1 tablespoon chopped lemon zest Salt Freshly ground white pepper 6 large slices Norwegian smoked salmon 36 toasted bread rounds or squares 8 ounces Beluga caviar Garnish: 36 sprigs fresh dill, sour cream In a mixing bowl, combine the cream fraiche, cream cheese, dill, chives, and lemon zest. Mix well. Season with salt and pepper. Place the slice of salmon on a piece of plastic wrap, with the small end closes to you, on a flat surface.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT