Ingredients
- 2 cups tomato juice
- 1 cup bottled clam juice
- ½ cup sherry wine vinegar
- 20 large cilantro sprigs
- 2 serrano chiles or jalapeño chiles, cut in half
- 1 tblsp worcestershire sauce
- 1 tblsp olive oil
- 2 lbs uncooked large shrimp, peeled, de-veined
- 4 whole cocktail tomatos, chopped
- 2 green onions, chopped
- 2 tblsp fresh cilantro, chopped
- 1 tsp fresh lime juice
- 1 tsp sugar
- Lime wedges and avocado
Instructions
- Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and worcestershire sauce in medium saucepan.
- Boil until sauce is slightly thickened and reduced to 1⅔ cups, about 30 minutes.
- Strain into a medium bowl.
- Heat oil in large non-stick skillet over medium-high heat.
- Add shrimp and sauté until just cooked through, about 4 minutes.
- Cool.
- Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce.
- Season with salt and pepper.
- Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Garnish with lime wedges and/or avocado.
recipe created by
Beau MacMillan
