COCKTAILE DE CAMARONES

Cocktaile de Camarones image

Provided by Shelia Senghas

Time 25m

Number Of Ingredients 14

Previous Next

1 large can or bottle of tomato juice
2 lb medium or large shrimp cooked and deveined (or substitute with frozen, cooked shrimp, thawed)
4 medium tomatoes, diced
1 medium onion diced
1 clove garlic, minced fine
3 avocados cubed
1 can(s) sprite
3 limes, juiced
1/2 bunch cilantro leaves, chopped
dash(es) tobasco (optional)
2 jalapeno peppers minced seeds and membranes removed(optional)
salt and pepper to taste (optional)
lime slices to garnish
crackers of your choice

Steps:

1. 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.
2. When you are ready to serve, add: sprite, salt and pepper. Fill large goblets or bowls. To serve, place, lime slice, a few springs of cilantro, and a shrimp on the rim of the goblet. Set goblet on a plate and surround with crackers. Pass around the Tabasco and the minced Jalapeno's.
3. 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.