Mexican Shrimp Cocktail

(from Bha271318’s recipe box)

You can make this and serve in frosted mugs with a long handled ice tea spoon or in a large chilled bowl with “Tostitos Scoops” on the side for appetizer size servings.
Be careful in adding the jalapeno, Tabasco’s and Cajun sauces and spices as it is pretty hot…you might want to just add half the amount called for and then adjust to your personal preference.
My original recipe also called for adding Tequila…since I serve this and children might eat it, I don’t add the tequila.

Source: Linda Coker (from RecipeThing user cokerlj)

Categories: Appetizers, Fish, Mexican, Parties, Seafood, Snacks

Ingredients

  • 1/2 cold water
  • 1 cup Roma tomatoes chopped 1/4 inch
  • 1 cup yellow jumbo onion chopped 1/4 inch
  • 1/4 cup cilantro chopped fine
  • 1/2 tablespoon fresh jalapeno chopped fine and de-seeded
  • 6 tablespoons avocado chopped 1/2 inch chunks
  • 3/4 cup Heinz ketchup
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red Tabasco sauce
  • 1 tablespoon green Tabasco sauce
  • 1/4 tablespoon Worcestershire sauce
  • 1/4 tablespoon Cajun Chef brand hot sauce or any other style like Louisiana brand hot sauce.
  • 1 to 1 1/2 bag frozen cocktail shrimp (the cooked kind), rinsed in cold water, drained.
  • lime wedges for garnish
  • cilantro sprigs for garnish
  • tequila (optional)

Directions

  1. Combine all ingredients EXCEPT: Avocados and Shrimp.

  2. Chill over night.

  3. Just before serving, gently stir in avocados and add chilled, cooked, drained shrimp.

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