Mexican Shrimp Cocktail #dinner #shrimp #salad #paleo #healthyrecipes

Mexican Shrimp Cocktail, also called Cóctel de Camarónes, doesn't take after an American shrimp mixed drink by any means. This adaptation is practically similar to a "plate of mixed greens in a glass!" It's crammed with crunchy vegetables and shrimp in a hot, tart tomato sauce.

Mexican Shrimp Cocktail is practically similar to a "serving of mixed greens in a glass," packed with crunchy vegetables and shrimp in a fiery, tart tomato sauce. What's not to adore?

On the whole… ..Rick Bayless… ..I love you and you're my go-to man for Mexican plans. You made my mouth water when I watched you set up this great Mexican beachside treat in the perfect "Panna" application on my iPad.

So now, Cinco de Mayo is folding near and I'm getting into the Mexican nourishment state of mind. I made your application formula which calls for joining one cup ketchup and one cup PLUS two tablespoons lime juice. I would rather not let you know and the makers of the application this, however that is some genuine lime juice and corrosive occurring.

Presently, I was anxious about utilizing ketchup in the first place, yet the mix of the ketchup and the over the top measure of lime juice is practically unpalatable in that formula.

Also try our recipe : Tried & True Honey Butter Rolls #dinner #easy #party #honey #butter

Ingredients :

1 medium white onion
6 large cloves garlic, coarsely chopped
2 tablespoons salt, plus more to taste
1 tablespoon freshly ground black pepper
1 pound large shrimp (16-20 count), peeled, deveined and tails removed except for 6 to go on top as garnish
3/4 cup ketchup
3/4 cup clam juice
2 to 3 tablespoons lime juice (or to taste)
Mexican hot sauce, to taste
1/2 small jicama, peeled and diced (about 1 cup)
1/2 large English cucumber, diced (about 1 cup)
2 medium avocados, peeled, pitted and chopped
1 cup chopped cilantro, loosely packed
lime wedges, for serving
cilantro sprigs, for serving

Instructions :

Cut onion in half. Dice half and cut the other half into large chunks. Place diced onion in a sieve and run under cold running water; drain.
Fill a saucepan with water. Add onion chunks, garlic cloves, 2 tablespoons salt and black pepper. Bring to a boil. Add shrimp, turn off heat and let sit 1 minute or until shrimp are pink and cooked through. Drain and let shrimp cool. Discard onion and garlic.
Combine ketchup, clam juice, lime juice and hot sauce.
In another bowl, combine cooled shrimp, diced onion, jicama, cucumber, avocado and cilantro.
Pour dressing over shrimp and vegetable combination, toss to coat.
Serve in large, wide-rimmed glasses with a shrimp on top. Garnish with a lime wedge and cilantro springs.

Source : bit.ly/3b9yzfR