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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash cilantro, chop leaves and discard stems. | 2. Mix with tomatoes and onions and set aside. | 3. Boil shrimp in clam juice (and enough water to cover the shrimp) until pink. Remove shrimp and plunge into ice-water bath until no longer warm; remove from ice water and refrigerate. | 4. Meanwhile, add shells to liquid and simmer 10 minutes. Strain liquid and reserve. | 5. Layer thinly sliced or shredded iceberg lettuce (using as a bed, such as wine glasses or small glass dishes or a single glass bowl.) | 6. Top with shrimp and tomato mixture | 7. Add ketchup, lime juice and Tabasco sauce (to taste) to reserved clam liquid. Pour liquid over shrimp to cover it. | 8. Chill until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	1	bunch		-	-	-	-
tomato	4		diced	88.56	19.1388	4.3296	0.9840000000000001
green onion	1	bunch	sliced	-	-	-	-
shrimp	1	lb	peeled	385.3342	0.0	91.1202	2.312
clam juice	1	bottle		-	-	-	-
iceberg lettuce	1/4		sliced	2.52	0.5346	0.162	0.0252
ketchup	2	tablespoons		-	-	-	-
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
tabasco sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.