Cocktel de Camarones

Cocktel de Camarones (Shrimp Cocktail)- 10g Carbs, 2.4g Fiber

From: Kate Washington, Cooking Light, JUNE 2007

2 cups fat-free, less-sodium chicken broth 5 Tbsp fresh lime juice, divided 1 sprig fresh oregano 1 1/2 lb peeled and deveined medium shrimp 1 cup ice 1 cup tomato juice 2 tsp Mexican-style hot sauce 1 cup diced onion 1 cup chopped seeded tomato 1 cup chopped peeled English cucumber 1/2 tsp freshly ground black pepper 1/4 tsp salt 1 Tbsp chopped fresh cilantro 3/4 cup diced peeled avocado 6 lime wedges

Combine broth, 1 tablespoon lime juice, and oregano in a large saucepan; bring to a simmer. Cook 5 minutes. Discard oregano. Add shrimp to pan; cook 3 minutes or until done.

Transfer shrimp mixture to a large bowl. Stir in ice, tomato juice, and hot sauce. Let stand 1 minute or until ice melts. Stir in remaining 1/4 cup lime juice, onion, tomato, cucumber, pepper, and salt. Cool. Cover and chill.

Stir in cilantro. Divide shrimp mixture evenly among 6 bowls; top with avocado. Garnish with lime wedges.

Wine note: One wine has a lot to match in this bold shrimp cocktail. Lime, tomato, hot sauce, shrimp, avocado--they all impact wine differently. With so many elements at play, serve a simple, dry, refreshing white that's flexible with all sorts of seafood. One of the best is albari�o, the snappy, stylish white from Spain. Try Nora Albari�o 2005 from Rias Baixas, Spain ($15). --Karen MacNeil

Serving size: 4 oz shrimp, 2/3 cup broth mixture, 2 Tbsp avocado, and 1 lime wedge Yield 6 servings Nutrition per Serving: 185 Calories, 24% from Fat, 5g Fat, 0.9g Sat, 2.1g Mono, 1.2g Poly, 25.3g Protein, 172mg Cholesterol, 85mg Calcium, 519mg Sodium, 10g Carbs, 2.4g Fiber, 3.5mg Iron

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