Shrimp and Avocado Cocktail
Our "From Cuba, with Love" menu in the April 2006 issue features a full lineup of Cuban-inspired dishes, including this fresh tropical appetizer.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 209 |
| pro | 19 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 129 mg |
| sodium | 283 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 8% |
| vit C | 17% |
| folate | 19% |
-
Half lemon
Half onion
1-1/2 tsp (7 mL) salt
2 lb (1 kg) large raw shrimp
1/2 cup (125 mL) lime juice
2 tbsp (25 mL) extra-virgin olive oil
1 tsp (5 mL) hot pepper sauce
2 avocados, peeled, pitted and cubed
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) minced red onion
8 sprigs fresh coriander
Preparation:
Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the sa< bring to boil.
Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.
Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.
Additional Information
Source
Canadian Living Magazine: April 2006
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »