Low-Point Shrimp Cocktail
Ingredients:
1 lb shrimp with shell
4 cups water (for shrimp broth)
1/4 cup sugar-free ketchup
Dash of Valentina hot sauce
Dash of Worcestershire sauce
1 lime, divided
1/4 cup onion, finely chopped
1 tomato, finely chopped
1 Serrano pepper, seeds removed if you don’t want it too spicy, finely chopped
Fresh cilantro, chopped
1/4 cup tomato paste
1/2 cucumber, seeds removed, diced
Salt, to taste
1 avocado, diced
Instructions:
Prepare the Shrimp:
Peel and devein the shrimp, reserving the shells for the broth. Rinse the shrimp and pat them dry with paper towels. Season with salt and set aside.
Make the Broth:
In a large pot, bring 4 cups of water to a boil. Add the shrimp shells, a pinch of salt, a bay leaf, and a few peppercorns. Simmer for 15 minutes, then strain and discard the solids. Keep the broth warm over low heat.
Prepare the Sauce:
In a small bowl, whisk together the sugar-free ketchup, Valentina hot sauce, Worcestershire sauce, and the juice of half a lime. Taste and adjust the seasoning as needed. Refrigerate until ready to use.
Prepare the Vegetables:
Finely chop the onion, tomato, Serrano pepper, and cilantro. Peel and dice the cucumber and avocado. In a large bowl, toss them with the remaining lime juice and salt to taste.
Cook the Shrimp:
Bring the broth back to a boil and add the shrimp. Cook for 3 to 4 minutes, or until pink and firm. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
In a small saucepan over medium heat, whisk together the tomato paste and 2 tablespoons of water until smooth. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
Assemble the Cocktail:
Divide the shrimp among four cocktail glasses or bowls. Spoon some of the ketchup mixture over each serving, followed by some of the tomato sauce. Top with the vegetable mixture and enjoy!
Nutrition Information (per serving, assuming 4 servings):
Calories: 150 kcal
Carbohydrates: 9g
Protein: 24g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 220mg
Sodium: 420mg
Fiber: 3g
Sugar: 2g
Weight Watchers Points:
SmartPoints: 2 points per serving (Blue, Green, and Purple plans)
Tips:
Shrimp: Using fresh or frozen shrimp works well. Just ensure to peel and devein them properly for the best texture and flavor.
Vegetables: Customize the vegetable mixture based on your preferences. Adding bell peppers or radishes can add more crunch and flavor.
Hot Sauce: Adjust the amount of Valentina hot sauce to your preferred spice level.
Serving: This shrimp cocktail can be served as a refreshing appetizer or a light main course.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Enjoy this delicious and light Shrimp Cocktail Firefire as a flavorful, low-point meal option!
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