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Mexican Shrimp Cocktail

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Ingredients
  Large shrimp 1⁄2 Pound, peeled and deveined
  Ketchup 1⁄2 Cup (8 tbs)
  Finely chopped bell pepper 1⁄4 Cup (4 tbs)
  Orange juice 2 Tablespoon
  Red wine vinegar 1 Teaspoon
  Ancho chili powder/Other chili powder 1 Teaspoon
  Hot pepper sauce To Taste
  Celery stalks 2 , cut into 16 thin sticks
  Carrots 2 , cut into 16 thin sticks
Directions

Bring a medium pot of lightly salted water to a boil.
Add the shrimp and cook until they are just opaque in the center, about 3 minutes.
Drain, cool under cold running water, and pat dry with paper towels.
Meanwhile, combine the ketchup, bell pepper, orange juice, vinegar, and chile powder in a medium bowl.
Season to taste with the pepper sauce.
Divide among 4 small sundae dishes or martini glasses.
Place the shrimp on the rim of each dish; serve with celery and carrot sticks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Shrimp

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 455 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 344.7 mg114.9%

Sodium 1902.3 mg79.3%

Total Carbohydrates 54 g18.1%

Dietary Fiber 6.6 g26.5%

Sugars 41.1 g

Protein 49 g97.9%

Vitamin A 468% Vitamin C 128.7%

Calcium 20% Iron 37.7%

*Based on a 2000 Calorie diet

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Mexican Shrimp Cocktail Recipe