My husband and I recently celebrated our first wedding anniversary!
We had agreed not to do gifts, and to spend money instead on a great night out or a little trip, but the husband happened to see a juicer while he was out shopping and, knowing how much I’ve been wanting one, he couldn’t resist getting it for me. To be fair I also broke my end of the deal, but I got him something much less extravagant.
Having a juicer has made my life so much easier. I can make almond milk without having to strain by hand. I have been making syrups with fresh ginger and citrus that I boil on the stove with honey and then mix in with sparkling water for a healthier alternative to soda–kind of like a homemade ginger ale. And most importantly, having a juicer helps me make sure I’m getting enough veggies because, while I can’t large amounts of most eat raw veggies–especially greens–I can juice a huge amount and drink them just fine! I replace a meal or two each week with veggie juice–like a big salad in a cup–and sometimes make green juice to use in my morning smoothies, which helps to cut down on (naturally-occurring) sugars and boost nutrient content.
Chris loves tomato juice and a couple of weeks ago he asked me to make him something like a homemade V8 for a weekend lunch. I’m usually not a fan, but I tasted it and was surprised by how much I liked it. As we were sipping on it, the same thought occurred to both of us: SHRIMP COCKTAIL.
This is my second variation on the Sonoran shrimp cocktail. As I explain in the first post, this is one of my husband’s favorite, but most recipes call for lots of processed foods including Clamato juice, ketchup, and even orange soda. This version replaces all that with a homemade, fresh-pressed juice made from tons of veggies. Chris claims that he likes it even more than the traditional stuff, and whether you have special dietary restrictions or not, this version is definitely much healthier!
Sonoran shrimp cocktail is usually more of a summer food since it is served at room temperature or chilled, but maybe you need a break from all the heavy holiday food. Rumor has it shrimp cocktails are also a miracle cure for hangovers–not that anyone would need to worry about that during the holiday season, of course. I think this could even be served up in small glasses as an alternative to the classic shrimp cocktail appetizer. Also, I’ve listed approximate amounts of everything below, but you know, feel free to mix it up if you like your juice more or less spicy, for example.
Sonoran Shrimp Cocktail Ingredients
- 6-8 medium sized tomatoes
- 3 carrots, chopped into 2-inch pieces
- 2 sweet bell peppers (red, yellow, or orange), stemmed and seeded
- 2 peeled oranges
- 4-5 stalks celery, chopped into 2-inch pieces
- 2-3 handfuls baby spinach (I know, my measurements are super precise here)
- 15-20 small chives (about the equivalent to 1/4 cup roughly chopped)
- the stems from a bunch of cilantro
- 1-2 jalapenos, stemmed and seeded
- 1 beet, chopped in half
- the juice of two limes
- 1/3 cup coconut aminos*
- 2 tablespoons hot sauce of choice (we like Cholula!)
- 1 tablespoon fish sauce
- 1/2 teaspoon sea salt
*I always thought coconut aminos were SCD legal. I’ve recently found out this is controversial in the SCD community, but most people report no ill effects of including them in their diet. If you feel uncomfortable adding coconut aminos, simply omit and add sea salt to taste as a replacement.
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cucumbers, peeled, seeded, and finely diced
- 1/2 red onion, finely diced
- 2 cloves garlic, finely minced
- 1 jalapeno, stemmed, seeded, and finely diced
- the tops of a bunch of cilantro, finely diced
- 2 avocados, peeled and diced
Sonoran Shrimp Cocktail Method
- First prepare your juice. Wash all of your veggies really well. Juice all of the vegetables and fruits, except for the lime, listed in the juice ingredients according to your juicer’s instructions.
- Pour the juice into a saucepan and place over medium-high heat. Bring to a boil and let boil about 5 minutes, until it has reduced slightly. Remove from heat. NOTE: If you are going to eat all of your cocktail immediately, you can probably skip this step. However, for food safety reasons, any fresh pressed juices should be pasteurized or boiled if you do not expect to consume them in less than 24 hours.
- Stir in the coconut aminos, hot sauce, fish sauce, and sea salt. Taste and adjust seasoning. Then place in the refrigerator to chill for at least one hour.
- Meanwhile, prepare the shrimp. Toss with olive oil, salt, and pepper. Then grill over medium heat until pink and curled.
- When the shrimp are cool enough to handle, remove tails and cut into bite-sized pieces. Set in refrigerator to chill.
- Finally, prepare the rest of your ingredients. Combine the cucumbers, onion, garlic, jalapeno, and cilantro in a large bowl. NOTE: I use the food processor to chop these ingredients quickly, finely, and uniformly. Chill until ready to serve.
- Add in the juice to the large bowl and stir to combine. Serve in bowls topped with shrimp and avocado, with extra lime and hot sauce on the side.