Spicy Shrimp Cocktail with Tomato and Cilantro
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1 tablespoon worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- lime wedges
- 2 cups tomato juice
- 1 cup bottled clam juice
- Carbohydrate 4 g(1%)
- Cholesterol 95 mg(32%)
- Fat 2 g(3%)
- Fiber 1 g(2%)
- Protein 12 g(24%)
- Saturated Fat 0 g(2%)
- Sodium 575 mg(24%)
- Calories 85
Preparation Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl. Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool. Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.
Preparation Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl. Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool. Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.
