This shrimp cocktail is doubly delicious as it has the classic spiciness of green chili plus the zesty touch of Muy Gallo Clemente Jacques ® hot sauce. Enjoy this delicacy on the weekend.
Clean the shrimp, removing the black part. To do this, butterfly them with a sharp knife. Rinse them under running water and dry them.
Chop the onion and tomato into cubes, set aside.
Slice the serrano pepper (remove the seeds if you want less heat). Now, finely chop the previously disinfected cilantro.
In a glass bowl, place 100 milliliters of tomato puree, 1 cup of Catsup Clemente Jacques ®, olive oil, the juice of one lemon, and Muy Gallo Clemente Jacques ® hot sauce to taste.
Add the shrimp and coat with the sauce, seasoning with salt and pepper to taste. Add the onion, tomato, serrano peppers, and chopped cilantro.
Cover the bowl with plastic wrap and refrigerate for at least two hours before serving.
Serve in tall glasses and accompany with diced avocado and crackers or tostadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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