Can use pre-cooked shrimp but you could also use raw shrimp and let it "cook" in the lemon and lime. However, you would need to double the lemons and limes to have enough fresh juice to cover this large amount of raw shrimp. Allow to sit in refrigerator for 2-3 hours to cook then continue with recipe.
When using cooked shrimp, remove tails and then finely dice. Add to gallon size ziplock back as you chop. I chop one direction then turn and chop the other direction to get a fine chop. Then finely dice the crab meat and add it to the bag. Mix remaining diced ingredients such as cucumber, onion, celery as they are prepared and toss in the bag as you add the batches.
Lastly, mix in the Clamato juice or tomato juice, horseradish and cilantro, then add celery salt to your preference. Let rest in sealed bag in refrigerator for at least one hour. Garnish with lime slices. Serve with corn tortilla chips or scoops. If using as an appetizer you will have more servings (20). If using as a salad for meal will be 6-8 servings.
Dice the ingredients into very small pieces if you are using for an appetizer. Accompany with mini cup Tostitos' that serve as a scoop. The original post is for Halloween and a double recipe.
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 151.8mg||47 %|
|Sodium 776.8mg||27 %|
|Potassium 1110.3mg||29 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 38g|
|Protein 29.3g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 305
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