Lime Shrimp Cocktail with Tropical Fruit Salsa
Nutrition
Calories: 211 kcalCarbohydrates: 22 gProtein: 37 gFat: 17 gSaturated Fat: 15 gCholesterol: 221 mgSodium: 271 mgFiber: 11 gSugar: 15 gVitamin A: 11.575 IUCalcium: 71 mgIron: 18 mg
Ingredients
- 2 lb Cooked large shrimp
- 1 cup Fresh lime juice
- 1 each 12 oz beer
- 1 teaspoon Oil olive, extra virgin
- 1 each Fresh garlic cloves
- ½ cup Fresh whole medium red onion 2 1/2"
- ¼ cup Fresh medium jicama
- 1 cup Fresh mango
- 1 cup Fresh pineapple dices
- 1/3 cup Juice tropical mixed fruit
- 1/3 cup Canned coconut milk
- 1/16 teaspoon Saffron
- 1 each Fresh jalapeno
- 1 teaspoon Fresh cilantro leaves
- 1/8 cup Canned sweetened dried coconut flakes
Instructions
- 1. Place shrimp and lime juice in large bowl; refrigerate 1 to 2 hours.
- 2. In medium pot, bring beer to a boil, add shrimp and lime juice; return to boil and cook approximately 1 to 2 minutes, until shrimp is firm.
- 3. Remove shrimp and briefly plunge into ice water.
- 4. Place shrimp in strainer and cover with ice until shrimp is chilled.
- 5. Peel and devein shrimp, leaving the tail intact; refrigerate until ready to serve
- 6. Heat oil in large sauti pan over medium heat.
- 7. Sauti garlic 1 minute, add onion, jicama, mango and pineapple; sauti 2 minutes, add juice, coconut milk, tequila and saffron, and cook for 5 minutes.
- 8. Reduce heat to low, cook for 2 minutes; stir in jalapeqo, continue to cook, allowing liquid to reduce, approximately 3 minutes.
- 9. Remove pan from heat and let cool slightly (some liquid will remain at this point, but mixture will thicken upon resting).
- 10. Stir in cilantro and coconut; refrigerate until ready to serve.
- Source: Hannaford fresh Magazine, Holiday 2005