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Mexican Shrimp Cocktail

1 c Water
1/3 c Lime Juice
1 Clove Garlic; Finely Chopped
2 t Salt
Pepper; Dash of
24 Shrimp; Raw, *
1 Avocado; Peeled And Chopped
2 Jalapeno Chiles; **
1/4 c Tomato; Chopped
2 T Onion; Chopped
2 T Carrot; Finely Chopped
2 T Cilantro; Fresh, Snipped
2 T Vegetable Or Olive Oil
1 1/2 c Lettuce; Finely Shredded
Lemon Or Lime Wedges

* Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped.

Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.

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