The Diabetic Chef's Year-Round Cookbook: A Fresh Approach to Using Seasonal Ingredients
Chris Smith
Combine Clamato, lemon juice, ketchup, and shrimp stock and refrigerate.
Place 2 Tbsp of shrimp into a serving glass. Layer with cucumber, red onion, tomato, avocado, and jalapeño.
Repeat layering with shrimp and vegetables.
Evenly pour ketchup mixture over each serving and chill for 30 minutes.
Garnish with minced cilantro and parsley and serve.
Exchanges:
2 Vegetable
2 Lean Meat
1/2 Fat
Serving Size 6 Servings
Servings 16
- Amount Per Serving
- Calories 155
- % Daily Value *
- Total Fat 45g70%
- Cholesterol 150mg50%
- Sodium 455mg19%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine Clamato, lemon juice, ketchup, and shrimp stock and refrigerate.
Place 2 Tbsp of shrimp into a serving glass. Layer with cucumber, red onion, tomato, avocado, and jalapeño.
Repeat layering with shrimp and vegetables.
Evenly pour ketchup mixture over each serving and chill for 30 minutes.
Garnish with minced cilantro and parsley and serve.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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