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Mexican Shrimp Cocktail

Mexican-Style Shrimp Cocktail

April 10, 2017

The Diabetic Chef's Year-Round Cookbook: A Fresh Approach to Using Seasonal Ingredients
Chris Smith

  • Yields: 6 Servings
Mexican Shrimp Cocktail

Directions

1Combine Clamato, lemon juice, ketchup, and shrimp stock and refrigerate.

2Place 2 Tbsp of shrimp into a serving glass. Layer with cucumber, red onion, tomato, avocado, and jalapeño.

3Repeat layering with shrimp and vegetables.

4Evenly pour ketchup mixture over each serving and chill for 30 minutes.

5Garnish with minced cilantro and parsley and serve.

Exchanges:
2 Vegetable
2 Lean Meat
1/2 Fat

Ingredients

8 oz. Clamato juice

Juice of 1 lemon

1/4 cup Ketchup

1 cup Shrimp stock

1 lb Cooked shrimp, medium dice

1 cup Cucumbers, peeled, seeded & diced

1 Small red onion, small dice

1 Medium tomato, diced and seeded

1 Avocado, small dice

1 tsp Minced jalapeño

1 tbsp Minced cilantro

1 tbsp Minced parsley

00:00

Nutrition Facts

Serving Size1/6 Recipe
Calories155
Sodium455mg
Protein17g
Cholesterol150mg
Sugar4g
Total Fat4.5g
Total Carbohydrates10g
Dietary Fiber3g
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