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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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MEXICAN SHRIMP COCKTAIL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sims Estate in Arlington, Texas in 1991. Ingredients:
4 cups tomato juice |
2 limes |
1 teaspoon worcestershire sauce |
2 tablespoons sugar |
1 heaping tablespoon grated horseradish |
2 tablespoons grated red onion |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon salt |
2 teaspoons tabasco sauce |
1 small cucumber peeled halved and chopped |
2 green onions sliced thin |
1 avocado pitted peeled and cut into small pieces |
1 pound cooked shrimp |
Directions:
1. In large bowl combine tomato juice, lime juice, Worcestershire, sugar, horseradish and onion.
2. Season with salt, pepper and hot sauce then refrigerate.
3. In medium bowl combine cucumber, green onions and avocado.
4. Squeeze remaining lime juice over all.
5. To serve put shrimp in glass bowl or individual glass serving glasses or dishes.
6. Pour a generous amount of sauce on top and spoon on some cucumber avocado.
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