Garden-Fresh Seafood Cocktail

Name: Garden-Fresh Seafood Cocktail
Prep time: 30 min
Total time: 30 min
Yield: 6 cups
Cuisine: North America, Mexican
Ingredients: 3/4 pound peeled and deveined cooked shrimp (31-40 per pound); 1 container (8 ounces) refrigerated jumbo lump crabmeat, drained; 3 celery ribs, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 medium sweet orange pepper, chopped; 2 plum tomatoes, seeded and chopped; 1/2 cup red onion, finely chopped; 1 to 2 jalapeno peppers, seeded and finely chopped; 1/4 cup minced fresh cilantro; 3 tablespoons lime juice; 1 tablespoon olive oil; 2-1/4 teaspoons adobo seasoning

Total Time Prep: 15 min. + chilling.

Yield 6 cups

Contest Winner

Test Kitchen Approved

For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan

Ingredients

3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
3 celery ribs, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium sweet orange pepper, chopped
2 plum tomatoes, seeded and chopped
1/2 cup red onion, finely chopped
1 to 2 jalapeno peppers, seeded and finely chopped
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
2-1/4 teaspoons adobo seasoning

Directions

Combine first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least for 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.

Nutrition Facts

3/4 cup: 103 calories, 3g fat (0 saturated fat), 92mg cholesterol, 619mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 15g protein.

Recipe Creator

Community Cook