Cocktel de Camarones (Shrimp Cocktail)

Yield:

6 servings (serving size: 4 ounces shrimp, 2/3 cup broth mixture, 2 tablespoons avocado, and 1 lime wedge)

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 24 %
Fat 5 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 25.3 g
Carbohydrate 10 g
Fiber 2.4 g
Cholesterol 172 mg
Iron 3.5 mg
Sodium 519 mg
Calcium 85 mg

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

Preparation

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.

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.

Stir in cilantro. Divide shrimp mixture evenly among 6 bowls; top with avocado. Garnish with lime wedges.

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

Note:

Kate Washington,

June 2007