Spicy Shrimp Cocktail with Tomato and Cilantro

This recipe was submitted by Megan Stemen from Dei Fratelli, makers of tomato sauces and juice, some of which are available in low sodium versions.

Ingredients:

  • 2 cups Dei Fratelli Tomato Juice
  • 1 cup Bottled clam juice
  • 1/2 cup Sherry wine vinegar
  • 20 large Cilantro sprigs
  • 2 Serrano chilies or jalapeño chilies, cut in half
  • 1 Tbsp Worcestershire sauce
  • 1 can 14.5 oz Dei Fratelli Low Sodium Diced Tomatoes
  • 2 pounds Uncooked large shrimp, peeled, deveined
  • 2 Green onions, chopped
  • 1 Tbsp Olive oil
  • 2 Tbsp Chopped fresh cilantro
  • 1 tsp Fresh lime juice
  • 1 tsp Sugar
  • Lime wedges

Preparation:

Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan.

Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes, then cool.

Add rest of ingredients to sauce.

This can either be served in a single dish as a dip, or as we did and shown above, in individual dishes.

It was a hit! Enjoy.


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