Mexican Shrimp Cocktail

Live, Eat, Cook Healthy
This is somewhere between a soup and an appetizer. I love to make this for summer parties because it's so refreshing.
 
  • 1 quart 100% tomato juice
  • 1/4 cup tomato paste
  • 4-5 scallions, white parts only, thinly sliced
  • 1/2 red onion, cut into 1/4-in. dice
  • 1 cucumber, seeded and cut into 1/4-in. dice
  • 1 medium avocado, peeled and cut into 1/4-in. dice
  • 1 lb. small or medium shrimp, peeled, deveined and cooked
  • 4 Tbsp. chopped fresh cilantro
1. Combine ingredients in a large bowl and mix well.
 
2. Serve in martini glasses with organic tortilla chips.

From Live, Eat, Cook Healthy by Rachel Khanna, 2013.

Yield: 
Serves 6
  • Is the ability to cook what made us human?

    Richard Wrangham, a professor at Harvard University and author of Catching Fire, studies the role of cooking in human evolution. "Once you start thinking about the importance of cooking -- its supply of energy, its strange distribution compared to natural foods -- it's bound to have affected our evolution hugely, our behavior, our society, our cognition, all sorts of features about us," he says.

Top Recipes

Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.