Recipe courtesy of Katie Lee Biegel
Bloody Mary Shrimp Cocktail "Ceviche"
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- Level: Easy
- Total: 4 hr 15 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 982
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 170 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 40 g
- Cholesterol
- 239 mg
- Sodium
- 1101 mg
- Level: Easy
- Total: 4 hr 15 min (includes marinating time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 982
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 170 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 40 g
- Cholesterol
- 239 mg
- Sodium
- 1101 mg
Ingredients
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Directions
- In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours.
- Cook the frozen rice according to the package instructions. Cool to room temperature.
- Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips.
