The Mexican shrimp cocktail is a delicious and healthy dish, served with cold shrimp in tomato sauce, cucumber, avocado and coriander.Refrigerate with corn flakes as a holiday snack or a quick lunch on weekdays.
* Ingredients:
° 1 medium white onion
° 6 large cloves of garlic, roughly chopped
° 2 tablespoons salt or more to taste
° 1 tablespoon freshly ground black pepper
° 1 lb. Prawns (1620 pieces), peeled, ribless, no tail except 6 pieces, garnished with half a cup of
tomato sauce
° a glass of grapefruit juice
° 2 to 3 tablespoons of lemon juice (to taste)
° Mexican hot sauce to taste
° Jicama, peeled and diced (about 1 cup)° British cucumber, diced (about 1 cup)2 medium avocado, peeled and cut into cubes
° 1 cup loosely packed coriander
° lime wedges for serving
° coriander sprigs serving
° Get chicory fortified ingredients
* instructions :
Cut the onion in half.Cut the other half in half and roughly chop.Put the chopped onions in a colander and place in running cold water. Fill the pan with water.Add sliced onion, garlic cloves, 2 tablespoons of salt and black pepper. chef.Add the prawns, turn off the heat and cook for 1 minute, or until the prawns are pink and cooked.Drain and let the shrimp cool. Discard the onion and garlic and mix in the ketchup, clam juice, lemon juice, and hot sauce.In another bowl, mix together frozen prawns, diced onions, jicama, cucumber, avocado and coriander.Pour the sauce over the shrimp and vegetable mixture and stir.Serve in a large cup with shrimp on top. Decorate with lemon & coriander.
Enjoy!
