LATIN SHRIMP COCKTAIL
Yield Portion Size
6 cups |
Rosarita® Fire Roasted Tomato Salsa
|
4 cups |
Water
|
2 tbsp |
Salt
|
1/4 cup |
Lime juice, fresh
|
5-1/2 lbs |
Shrimp, 21-25 count, peeled and deveined (120 each)
|
1/4 cup |
Lime juice, fresh
|
1/2 cup |
Orange juice
|
2 cups | |
3-1/2 cups |
Rosarita® Fire Roasted Tomato Salsa
|
1-1/4 tsp |
Cayenne pepper, ground
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 10 g | 3% |
Cholesterol | 131 mg | 44% |
Total Fat | 2 g | 2% |
Iron | 1 mg | 8% |
Potassium | 14 mg | 0% |
Calories | 120 kcal | 6% |
Sodium | 891 mg | 37% |
Protein | 16 g | 32% |
Polyunsaturated Fat | 0 g | 0% |
Saturated Fat | 0 g | 0% |
Sugars | 7 g | 1% |
Dietary Fiber | 1 g | 3% |
Vitamin C | 7 mg | 12% |
Vitamin A | 450 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make SHRIMP: In a sauce pot, combine Rosarita® Fire-Roasted Salsa, water, salt and lime juice. Bring to a boil.
-
Step 2
Add shrimp in batches and cook until pink and tender, about 2 minutes. Remove and cool; do not rinse.
-
Step 3
To make FIRE-ROASTED DIPPING SAUCE: In a large bowl, combine lime juice, orange juice, Hunt's® Ketchup, Rosarita® Fire-Roasted Salsa and cayenne pepper. Mix well to combine and chill for 2 hours, or overnight.
-
Step 4
To make ONE PORTION: Serve 5 shrimp with 1/4 cup Fire-Roasted Dipping Sauce.
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more