Saturday, March 11, 2017

Southwest Shrimp Cocktail

Southwest Shrimp Cocktail

I love the combination of flavors in this marinade, it's a little bit hot and a little bit cool. You can adjust the amounts to your liking.
The local supermarket had jumbo shrimp at a price that was too good to pass up!


  • 1 lb. fresh or frozen shrimp, peeled and cooked
  • 1/4 cup catsup
  • 1 to 2 tsp. hot pepper sauce
  • 1 small tomato, chopped
  • 1/4 cup onion, chopped
  • 2 Tblsp. cucumber, finely chopped
  • juice of 1 lime (2 if they're small)
  • 1 avocado
  • shredded cabbage (optional)
In a large bowl, stir together catsup, lime juice and hot pepper sauce. Add shrimp, tomato, onion and cucumber. Toss to coat. Cover and refrigerate 2 to 4 hours.
Just before serving, cut avocado into chunks and add to shrimp mixture.

I served mine in margarita glasses starting with shredded cabbage in the bottom of the glass. You can use lettuce but cabbage is crunchier and holds up better.


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