Name: Ensenada Shrimp Cocktail
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 1 pound peeled and deveined cooked medium shrimp; 2 plum tomatoes, seeded and chopped; 3 jalapeno peppers, seeded and chopped; 1 serrano pepper, seeded and chopped; 1/4 cup chopped red onion; 2 green onions, chopped; 2 tablespoons minced fresh cilantro; 2 tablespoons olive oil; 1 tablespoon rice vinegar; 1 tablespoon key lime juice or lime juice; 1 teaspoon adobo seasoning; Lime wedges

Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. —Teri Rasey, Cadillac, Michigan

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Ensenada Shrimp Cocktail

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Yield: 8 servings

Prep: 15 min

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Ingredients

1 pound peeled and deveined cooked medium shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 cup chopped red onion
2 green onions, chopped
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon key lime juice or lime juice
1 teaspoon adobo seasoning
Lime wedges

Text Ingredients

Directions

In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat.

Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.

Nutrition Facts

1/2 cup: 105 calories, 4g fat (1g saturated fat), 86mg cholesterol, 323mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.

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