Seviche

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This shrimp recipe (another great find from the Library of Congress) is shared by Denise, from Louisiana, who shares that this dish is her favorite because: "it’s a meal where all of he family can get together and eat and just have fun."  We hope, after the memory of Hurricane Katrina fades, more pleasant memories like Denise’s will abound!

Ingredients

2 lb. shrimp
6 or 8 lemons
2 tomatos
1 onions
1/2 bottle cocktail sauce
3 tbs. Lee-Perrin sauce
1 cup of cilantro, chopped

Preparation

Peel the shrimp and put in a big bowl and squeeze the lemons. Chop onions and add. Let it sit for 30-60 minutes so it absorbs lemon juice. Then, cut tomatoes and add the cocktail and Lee-Perrin sauce.  Chop cilantro, add and stir.

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2 Responses (Add Yours)

  • Marsha says:

    I made a crockpot chicken curry recipe off the Library of Congress site last week. Called for 1/2 cup curry powder; I was skeptical but went ahead. It was delicious…especially the next day. Even my son (famous for pickiness) liked it!

  • Beth says:

    Is the shrimp cooked or raw?

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