mexican shrimp cocktail

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Servs: 6  Prep: 15m  

"I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 tablespoon crushed garlic 1 tablespoon crushed garlic
•   1/4 cup fresh lime juice 1/4 cup fresh lime juice
•   1/4 cup prepared horseradish 1/4 cup prepared horseradish
•   1 ripe avocado - peeled, pitted and chopped 1 ripe avocado - peeled, pitted and chopped
•   1/4 cup ketchup 1/4 cup ketchup
•   1 1/2 cups tomato and clam juice cocktail 1 1/2 cups tomato and clam juice cocktail
•   2 pounds cooked shrimp, peeled and deveined 2 pounds cooked shrimp, peeled and deveined
•   salt to taste salt to taste
•   1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
•   1 teaspoon hot pepper sauce, or to taste 1 teaspoon hot pepper sauce, or to taste
•   1/2 cup finely chopped red onion 1/2 cup finely chopped red onion

Instructions

1. 1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

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deepeye_alex October 29

This recipe is awesome.........but I really played with this recipe.......I put some red wine instead of lim juice & it worked......though the dish was bit juicy! Thank for such a wonderful recipe!

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