Healthy Living- healthy eating, exercise, weight loss, veggie gardening, etc.
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My wife has a big birthday tomorrow--the half century kind--but she and our kid are at Lake Tahoe kayaking and paddle boarding in the Sierra sun. So in anticipation of their return later today, I whipped up (little cooking involved) one of our favorite summertime dishes: coctel de camaron , Mexican shrimp cocktail. This is a cold soup, and the genius is that the base is spicy V-8 juice! The only cooking is the optional stage of boiling the shrimp. You can used pre-cooked shrimp, in which case there is no cooking involved, but I like to add some of the water the shrimp was boiled in to add extra flavor. This is a super tasty, super easy, very low-carb dish that takes a lot of prep only because of the time it takes to chop vegetables.
Ingredients (portions are flexible):
Spicy V-8 juice -- clam juice -- lemon juice -- shrimp, bay shrimp, or prawns -- chopped tomatoes -- chopped cucumbers -- chopped onions -- chopped avocado-- chopped fresh cilantro -- whatever spices you like (I use onion powder, garlic powder, lemon pepper, and salt).
If the Spicy V-8 is too spicy for you, use regular V-8 (or mix the two together). You can always add hot sauce such as Tabasco at the end, or offer it to be added to each bowl individually. It can stay in the fridge for a few days, so you can make a big batch to last, or serve it in small cups as a great appetizer for a barbecue or other warm weather soirée.
Excuse me . . . I'm gonna have some now . . .
updated by @dusty: 08/03/18 05:17:41PM