Cocktel de Camarones

Description

Shrimp cocktail

• From: Kate Washington, Cooking Light, June 2007
• Yield 6 servings

Ingredients

• 2 cups fat-free, less-sodium chicken broth
• 5 tbsp fresh lime juice, divided
• 1 sprig fresh oregano
• 1½ lb peeled and deveined medium shrimp
• 1 cup ice
• 1 cup tomato juice
• 2 tsp Mexican-style hot sauce
• 1 cup diced onion
• 1 cup chopped seeded tomato
• 1 cup chopped peeled English cucumber
• ½ tsp freshly ground black pepper
• ¼ tsp salt
• 1 tbsp chopped fresh cilantro
• ¾ cup diced peeled avocado
• 6 lime wedges

Procedures

1. Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer.
2. Cook 5 minutes.
3. Discard oregano.
4. Add shrimp to pan; cook 3 minutes or until done.
5. Transfer shrimp mixture to a large bowl.
6. Stir in ice, tomato juice, and hot sauce.
7. Let stand 1 minute or until ice melts.
8. Stir in remaining ¼ cup lime juice, onion, tomato, cucumber, pepper, and salt.
9. Cool.
10. Cover and chill.
11. Stir in cilantro.
12. Divide shrimp mixture evenly among 6 bowls; top with avocado.
13. 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

Nutritional information

Per serving (4 oz shrimp, ⅔ cup broth mixture, 2 Tbsp avocado, and 1 lime wedge):

• 185 Calories | 24% from Fat | 5g Fat | 0.9g Sat | 2.1g Mono | 1.2g Poly | 25.3g Protein | 172mg Cholesterol | 85mg Calcium | 519mg Sodium | 10g Carbs | 2.4g Fiber | 3.5mg Iron