So today, was a crazy day. Ok it totally wasn’t crazy. I was just exhausted. I somehow had the bright idea of going to crossfit twice in a 12 hour time span… I hurt real bad right now. I don’t recommend it. Give yourself at least 24 hours between workouts. It’s a good idea.
But work outs aside, today was a bizarre day for me in terms of personal realizations. Way back when, I used to use SparkPeople to track calories, but I hadn’t logged in for almost a year. So this morning, I randomly did…
I saw my last log in was after I got back from Italy where I ate my weight (and then some) in Nutella, Pasta and Gelato for nearly 6 months. Since then, I’ve lost 18 pounds. That’s kind of a lot on someone who is only 5’3″
I guess getting back home, eating normal meals and exercising a few times a week served me well (even if Paleo didn’t…).
So in honor of the fact that my butt (among other things) shrank, let me tell you about an actual meal (as much as I love cake, it’s not a meal) that is more or less balanced, light and delicious too.
I would consider this to be moderately healthy. Depending on what you serve with it that is…
It involves shrimp, tomatoes, onions and a few splashes of (unhealthy) secret ingredients:
Cóctel de Camarón
3 cloves of garlic
1/2 onion, diced
1 lb Shrimp, peel on
2 cups clamato
1-2 tbsp ketchup
2 tbsp orange soda
2 tomatoes, diced
1/2 cup fresh cilantro, chopped
1 Avocado, sliced
Tostadas, for serving
In a blender (I used my magic bullet), blend together 1/4 of an onion (reserve remaining diced onion) and 3 garlic cloves with some water. Once it’s smooth, add to a sauce pan. Fill with water until about 2-3 inches from the top. Add some salt (or a pinch of bouillon) and bring to a boil. In the meantime, rinse your shrimp and place in a metal mesh strainer.
Cook shrimp in the broth by dipping the strainer into the broth, like this…
Once the shrimp is cooked (pink all over, be careful to not overcook), place in a bowl over some ice. You might have to do this in batches.
Next take about 2 cups of the cooking broth and place in a large bowl.
Add about 2 cups of clamato, ketchup, lime juice and orange soda. Be careful, it’s a science. Taste it along the way to see how it is.
Stir it all together and set aside. Next peel your shrimp (alternatively you could peel your shrimp before cooking then put the skins in the broth to help give it more flavor). Now you’re ready to assemble.
Start by putting a good amount of diced tomato (1/2 cup?), onions, cilantro and Serrano chili in your bowl. Then add the shrimp and avocado. Last pour the broth/clamato mixture over your shrimp. You want a good amount in there because it gives it great flavor.
From there, you’re pretty much ready to go. But don’t forget one important thing…
A beer. Because life is all about balance and a cold beer tastes great with this dish.
Serve with tostadas, extra lime, salt and hot sauce (optional). This will serve 2-3 people.
Whoever said that the way to a man’s heart is through his stomach as probably right, but they forgot that the way to a woman’s heart is the same direction. I wish I could take credit for this, but I can’t. It was made entirely by an awesome boyfriend who makes ridiculously tasty things.
He makes me generally healthy meals, while I make him cookies and pies.
Clearly, a little bit of both is necessary. Eat some shrimp and vegetables, as well as some cookies and wine.
What was the last healthy meal you had?
4 thoughts on “Cóctel de Camarón: Shrimp! Yes, Please!”
I lived in Italy too! And also ate copious amounts of gelato and nutella (straight up out of the jar).
This recipe looks great – perfect for spring/summer? Where did you get the cute bowls?
Definitely perfect for summer and spring! Italy is totally the place to eat copious amounts of nutella straight out of the jar. I definitely did that on a regular basis…
P.S. The bowls are from Anthropologie!
Those bowls are awesome. Also, healthy = awesome. Counting calories = always saddddddddd. But, CLAMATO!
You will NEVER guess what I’m having for dinner!!! *squeeee*