Mexican Shrimp Cocktail
|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|
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.
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