Cocktaile de Camarones
By
Shelia Senghas
@earthbaker
1
Ingredients
-
1 largecan or bottle of tomato juice
-
2 lbmedium or large shrimp cooked and deveined (or substitute with frozen, cooked shrimp, thawed)
-
4 mediumtomatoes, diced
-
1 mediumonion diced
-
1 clovegarlic, minced fine
-
3avocados cubed
-
1 can(s)sprite
-
3limes, juiced
-
1/2 bunchcilantro leaves, chopped
-
dash(es)tobasco (optional)
-
2jalapeno peppers minced seeds and membranes removed(optional)
-
·salt and pepper to taste (optional)
-
·lime slices to garnish
-
·crackers of your choice
How to Make Cocktaile de Camarones
- Cook the shrimp in boiling water until they turn pinkish white, about 5 minutes, rinse in cold water and then chill in the refrigerator at least one hour. Meanwhile prepare the other ingredients.
In a large bowl combine: chilled tomato juice, tomato, onion, avocado, garlic, cilantro, and lime juice. Add the chilled shrimp and keep chilled until ready to serve. - NOTE: To make this easy on yourself make this, an easy, no cook meal, with frozen, cooked shrimp. This is a delicious cold soup and is especially refreshing in the summer. It makes for a beautiful presentation for dinner parties, fiesta's, and gatherings with friends.
I hope you enjoy the images I added of Leon, Guanajauto, Mexico, where I first encountered this dish.