Here is a wonderful dish for Cinco de Mayo, or anytime you like! It is full of flavor and very healthy. A low fat, low cal, and gluten free way to enjoy shrimp. Enjoy!
Total Time
1hr
5.0
1 Rating
Author: The Frugal Chef
Servings:
2
Ingredients
•
3
cups
Water
•
1
tsp
Chicken Stock Powder
or Fish Stock Powder
•
8
oz
Shrimp
, peeled, deveined
•
1
cup
Tomato Juice
•
1/2
cup
Ketchup
•
1
Lime
, juiced
•
1
tsp
Worcestershire Sauce
•
1
cup
Tomatoes
, chopped
•
1/2
cup
Cucumbers
, deseeded, finely chopped
•
1/2
cup
Red Onions
, finely chopped
•
2
Tbsp
Fresh Cilantro
, chopped
•
1
Jalapeño Pepper
, chopped
•
to taste
Salt
•
to taste
Tortilla Chips
•
to taste
Avocados
, cubed
Cooking Instructions
1.
Chop the Jalapeño Pepper (1), Fresh Cilantro (2 Tbsp), Tomatoes (1 cup), and finely chop the Red Onions (1/2 cup).
2.
Deseed and finely chop the Cucumbers (1/2 cup).
3.
Juice the Lime (1).
4.
Peel and devein the Shrimp (8 oz).
5.
Bring the Water (3 cups) to a boil. Add the Chicken Stock Powder (1 tsp) and stir in well. While the water is starting to boil, place a bowl of ice water in the sink.
6.
Add shrimp to the boiling water, and stir. The shrimp will cook very quickly, in only a few minutes. Once they are pink and no longer transparent, reserve 1/4 of shrimp cooking liquid. Turn off heat, and drain shrimp. Place in ice water.
7.
In another bowl, mix the Tomato Juice (1 cup), 1/4 of shrimp cooking liquid, Ketchup (1/2 cup), lime juice, Worcestershire Sauce (1 tsp), tomato, cucumber, red onion, cilantro, and jalapeño pepper. Season with Salt (to taste) and mix.
8.
Drain the shrimp, and add to the tomato mixture. Mix again. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes and for a max of 12 hours.
9.
Chop the Avocados (to taste). Serve shrimp over Tortilla Chips (to taste) and top with avocado. Enjoy!
Nutrition Per Serving
CALORIES
222
FAT
1.2 g
PROTEIN
25.2 g
CARBS
29.8 g
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