RCI-SP.006.0019.001
Cocktel de Camarones
Shrimp cocktail From: Kate Washington, Cooking Light, June 2007 Yield 6 servings
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- fat-free2 cupsless-sodium chicken broth
- fresh lime juice5 tbspdivided
- 1 sprig
- peeled and deveined medium shrimp1½ lb
- 1 cup
- 1 cup
- Mexican-style hot sauce2 tsp
- 1 cup
- 1 cup
- 1 cup
- ½ tsp
- ¼ tsp
- 1 tbsp
- ¾ cup
- 6 unit
Method
1
Bring the chicken broth to a boil in a large pot with the oregano sprig and 3 tablespoons of fresh lime juice.
4 minutes
2
Add the peeled and deveined shrimp to the boiling broth and cook until they turn pink and are cooked through, approximately 3-4 minutes.
4 minutes
3
Remove from heat and let the shrimp cool slightly, then refrigerate until chilled.
15 minutes
4
Stir in the remaining 2 tablespoons of fresh lime juice, black pepper, salt, and chopped cilantro until well combined.
5
Once the shrimp broth is chilled, strain the shrimp and discard the oregano sprig and broth.
6
Add the chilled shrimp and diced avocado to the vegetable mixture and gently fold together to combine without mashing the avocado.
7
Add ice to four serving cups or cocktail glasses, dividing the shrimp and vegetable mixture evenly among them.
8
Serve immediately with lime wedges on the side for squeezing and garnishing.