Recipe by Cooking Light June 2007


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

185 calories; calories from fat 24%; fat 5g; saturated fat 0.9g; mono fat 2.1g; poly fat 1.2g; protein 25.3g; carbohydrates 10g; fiber 2.4g; cholesterol 172mg; iron 3.5mg; sodium 519mg; calcium 85mg.