Wednesday, June 2, 2010

Mexican Shrimp Cocktail

This is a delightful treat for those of us with summer fever. Just whip these up, turn on the fan and pretend you're on the Mexican Riviera. Ahhh....

1/2 lb medium shrimp (or any equivalent, about 2 cups)
1/4 c lime juice
1/4 c chopped purple onion (rinsed with cold water)
1/2 c chopped peeled cucumber
1 small tomato, chopped
1/4 c ketchup
1/4 c chopped fresh cilantro
1 Tbsp Mexican hot sauce (such as Tamazula; I didn't have this, so I just used ketchup with Tobasco to taste)
1/2 Tbsp olive oil
1/8 tsp salt
1/2 c chopped avocado
limes for garnish, if desired

1. Rinse and peel (if needed) shrimp. Combine shrimp and lime juice, cover and chill 1 hour.
2. Combine all remaining ingredients, except avocado.
3. Stir in shrimp and fold in avocado.
4. Serve immediately (or chilled) with crackers, pita chips, etc.

Servings: 4- 3/4 c appetizer servings or 2- 1 1/2 c meal servings

Note: This is a great recipe for adjusting to fit your preference. Don't like cilantro? Add less. Want to try it with corn kernels? Go ahead. I'm sure you'll find the perfect mix!


Millie Motts said...

Your photos are fabulous!!

Erika said...

Thanks! I was quite proud of them. You're seeing the only green patch of grass in my backyard. :)

Laney said...

YUM!! I'll be right over ;) Seriously looks like a mag picture. Nice job. Your brother doesn't like cold seafood. Just means more for me :D

Kate Morgan Jackson said...

Looks fantastic! Definitely giving these a try. :)