Shrimp Cocktail for Lent

Name: Shrimp Cocktail for Lent
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs medium cooked cocktail shrimp (1 kg); 1 bunch cilantro; 4 tomatoes; 1 1/2 onions; 1 large bottle tomato-clam juice (Clamato); 5 tablespoons ketchup; 4 tablespoons Worcestershire sauce; 1 avocado; 6 limes (juice); Salt and pepper to taste; Hot sauce (like Valentina) to taste; 3 tablespoons olive oil; Crackers or tostadas for serving

Berenice Jasso @cook_berejasso

Zapopan jalisco

Perfect for Lent, weekends, or hot days!

Berenice Jasso @cook_berejasso

Zapopan jalisco

Perfect for Lent, weekends, or hot days!

Saved

Ingredients

35 minutes

Serves 4 servings

2.2 lbsmedium cooked cocktail shrimp (1 kg)
1 bunchcilantro
4tomatoes
1 1/2onions
1large bottle tomato-clam juice (Clamato)
5 tablespoonsketchup
4 tablespoonsWorcestershire sauce
1avocado
6limes (juice)
Salt and pepper to taste
Hot sauce (like Valentina) to taste
3 tablespoonsolive oil
Crackers or tostadas for serving

Saved

Steps

35 minutes

1

Wash and disinfect the cilantro.
2

In a large bowl, mix the tomato-clam juice, salt, pepper, lime juice, ketchup, Worcestershire sauce, and olive oil.
3

Worcestershire sauce is a seasoned vinegar you can find at seafood markets or supermarkets. Only use the liquid; any solids in the bottle are just for flavor.
4

Use medium cooked cocktail shrimp, thawed in the refrigerator for 3 hours if frozen.
5

Add diced tomatoes, finely chopped cilantro, and diced onion to the prepared tomato-clam juice and mix well.
6

Add the shrimp and mix. Let it chill in the refrigerator for 1 hour to develop flavor.
7

Serve in a glass, with white wine or beer and some tostadas on the side.
8

Top with avocado slices, hot sauce, and a few drops of lime juice.