 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
Adapted from a recipe preserved by Nada J. in a private printed collection of recipies, Our Collection of Family Recipies, 2000. Originator was JoAnn Harrison. Ingredients:
2 (4 ounce) cans chopped green chilies |
3 -4 tomatoes, chopped |
1 lb fresh popcorn shrimp |
3 -4 bunches green onions, chopped |
2 avocados, chopped |
1 (18 ounce) bottle catsup |
1 teaspoon lemon juice |
1 bag tortilla chips or 1 bag fritos corn chips (or more) |
Directions:
1. Mix together chilies, tomatoes, shrimp, onions and avocado in a large bowl Add catsup and lemon juice, mix thoroughly.
2. Refrigerate for 2 to 3 hours.
3. Add more catsup if it seems too thick.
4. Serve with chips or Fritos.
5. For more spicy taste, add Tabasco Sauce.
|
|