Mexican Shrimp Cocktail
by Rachel Khanna
This is somewhere between a soup and an appetizer. I love to make this for summer parties because it's so refreshing.
1 quart 100% tomato juice
1/4 cup tomato paste
4-5 scallions, white parts only, thinly sliced
1/2 red onion, cut into 1/4-in. dice
1 cucumber, seeded and cut into 1/4-in. dice
1 medium avocado, peeled and cut into 1/4-in. dice
1 lb. small or medium shrimp, peeled, deveined and cooked
4 Tbsp. chopped fresh cilantro
1. Combine ingredients in a large bowl and mix well.
2. Serve in martini glasses with organic tortilla chips.
From Live, Eat, Cook Healthy by Rachel Khanna, 2013.
Categories: Soups/Stews Starters Summer Fish/Seafood Weeknight Kitchen
Tags: tomato juice tomato paste avocado shrimp
Yield: Serves 6