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Mexican Shrimp Appetizer Recipe
|Catsup||1⁄2 Cup (8 tbs)|
|Grated lime peel||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Liquid hot pepper seasoning||4 Drop|
|Medium shrimp||1 1⁄2 Pound, shelled, deveined. and cooked|
|Guacamole||1⁄2 Cup (8 tbs)|
|Tortilla chips||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1575 Calories from Fat 441
% Daily Value*
Total Fat 49 g75.4%
Saturated Fat 7.7 g38.3%
Trans Fat 0.4 g
Cholesterol 1034.1 mg
Sodium 3390.6 mg141.3%
Total Carbohydrates 120 g40%
Dietary Fiber 7.9 g31.7%
Sugars 32.6 g
Protein 150 g300.1%
Vitamin A 53.3% Vitamin C 80.3%
Calcium 55.8% Iron 107.1%
*Based on a 2000 Calorie diet
Add shrimp and toss to coat completely.
Cover and chill for at least 4 hours or until next day.
Prepare guacamole; mound in center of a round serving plate.
Drain chilled shrimp and arrange around edge of plate.
To eat, dip shrimp and tortilla chips in guacamole.