A dish created by Kevin Taylor, Chef of Café Iguana, in Denver, Colorado.
Recipe information
Yield
Serves 12
Ingredients
2 cups tomato juice
1 cup bottled clam juice
1/2 cup Sherry wine vinegar
20 large cilantro sprigs
2 serrano chilies or jalapeño chilies, cut in half
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 pounds uncooked large shrimp, peeled, deveined
1 large tomato, chopped
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 teaspoon sugar
Lime wedges
Preparation
Step 1
Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 2/3 cups, about 30 minutes. Strain into medium bowl.
Step 2
Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes. Cool.
Step 3
Add shrimp, tomato, green onions, chopped cilantro, lime juice and sugar to sauce. Season with salt and pepper. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Garnish with lime wedges.
