Seviche de Camaron - Shrimp Cocktail
Ingredients:
5 pounds uncooked large shrimp, shelled and deveined (about 110 large shrimp)
1 1/2 teaspoons salt
4 cups fresh squeezed orange juice
1 cup ketchup
1 cup fresh squeezed lemon juice
3 tablespoons Worcestershire sauce
1/2 cup minced white onion
1/2 cup minced green onions
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Hot sauce to taste (optional)
Maiz tostado - large hominy-like toasted corn kernels - or popcorn
Preparation:
Boil 3 quarts of salted water in a large pot. Add the shrimp. Return to a boil, then reduce heat to a rapid simmer. Cook the shrimp until pink, 3 - 5 minutes. Remove immediately from the heat. Drain and rinse under cold water.
Mix the remaining ingredients in a non-reactive bowl, and season with hot sauce if desired. Add cooked shrimp and refrigerate at least 6 hours. Overnight is best. Serve with toasted corn or popcorn.
Ingredients:
5 pounds uncooked large shrimp, shelled and deveined (about 110 large shrimp)
1 1/2 teaspoons salt
4 cups fresh squeezed orange juice
1 cup ketchup
1 cup fresh squeezed lemon juice
3 tablespoons Worcestershire sauce
1/2 cup minced white onion
1/2 cup minced green onions
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Hot sauce to taste (optional)
Maiz tostado - large hominy-like toasted corn kernels - or popcorn
Preparation:
Boil 3 quarts of salted water in a large pot. Add the shrimp. Return to a boil, then reduce heat to a rapid simmer. Cook the shrimp until pink, 3 - 5 minutes. Remove immediately from the heat. Drain and rinse under cold water.
Mix the remaining ingredients in a non-reactive bowl, and season with hot sauce if desired. Add cooked shrimp and refrigerate at least 6 hours. Overnight is best. Serve with toasted corn or popcorn.
1 comment:
Esa imagen tiene copy right por BioCentinela.
Favor borrarla.
Gracias.
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