Shrimp Martini Recipe - Cooking Index
Shrimp Martini Recipe - Cooking Index
| 1 lb | Medium shrimp - cooked, peeled, | |
| And tails removed | ||
| 1 | English cucumber - diced medium | |
| 1/2 cup | Diced red onion | |
| 1 tablespoon | Minced cilantro | |
| 1 tablespoon | Lemon juice | |
| 1 teaspoon | Lime juice | |
| 2 tablespoons | Prepared horseradish | |
| 2 cups | Ketchup | |
| 1 x | Tabasco - to taste | |
| 1/2 teaspoon | Coarsely-ground black pepper | |
| 1/2 teaspoon | Kosher salt | |
| 4 x | Lime | |
| 8 sections | Cilantro | |
| 1 section | Avocado - sliced lengthwise (medium) | |
| Into 12 slices | ||
| 1 | Lemon - cut into wedges | |
| Tortilla chips |
In a medium bowl, combine the shrimp, cucumber, onion, minced cilantro, lemon and lime juices, horseradish, ketchup, Tabasco and pepper and salt. Toss to mix thoroughly. Refrigerate for at least 30 minutes.
Divide the mixture into four chilled martini glasses. Cut a notch on each slice of lime and put one on the edge of each glass. Garnish each martini with 2 cilantro sprigs and a fan of 3 avocado slices. Place each glass on a salad plate with a couple of lemon wedges and some tortilla chips. Serve with additional tortilla chips for scooping.
This recipe yields 4 servings.
Each serving: 343 calories; 26 grams protein; 41 grams carbohydrates; 5 grams fiber; 10 grams fat; 2 grams saturated fat; 172 mg. cholesterol; 1,857 mg. sodium.
Source:
The Los Angeles Times, 09-17-2003
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.