"This quick and easy to make appetizer is sure to please your guests. Made this for a summer BBQ. It was gone in minutes." — PURPLE975
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large cooked shrimp, peeled and deveined, tails removed
avocado - peeled, pitted, and cubed
chopped fresh cilantro
1 (12 ounce) bottle
hot pepper sauce
1 (10 ounce) bag
corn tortilla chips
I loved the idea of this recipe, but wanted it to come out a bit chunkier and not so much like a dip, so I added another extra avocado, chunked largely and only about 1/4 cup of the cocktail sauce. Also, a little fresh ground pepper. I served in martini glasses with extra shrimp garnishing the side of the glass. It turned out beautifully and tasted incredible.
thought this was good start however
I added chopped roma tomato and not as much bottled coctail sauce.
Really liked the touch of hot pepper sauce.
Great base but a little bland as is. Add lime juice, salt and pepper and you'll get a terrific appetizer.
I substituted salad shrimp for large shrimp, which made it easier to scoop up. Also with fresh lime juice, and salt and white pepper as suggested. I took it to a party, and it was the first thing gone.
I made this for a Cinco de Mayo party & as a side for a light summer meal. I've shared the recipe with some friends & our advice is to add a little more hot sauce, lime juice, and some celery for some crunch. I used 2 avocados & twice the shrimp; otherwise the cocktail sauce is a little overpowering.
I made a slight change to the sauce. I used 1/4 cup of mayo, 1/4 cup of cocktail sauce, 1/4 cup of chili sauce, and the hot sauce listed in the recipe. I coated the shrimp and avacado with the mix (I did not use all of it - add according to your tastes), and then piled the "salad" onto toasted rolls for a sandwich. It was fantastic! Some of us added a thin slice of cheese. This was quick and easy and light for the summer.
Awesome dip! Few changes... I used med. shrimp that I cut in half, two avocados, and like others, used mayo, cocktail sauce and chili sauce instead of all cocktail sauce. I plan to make again next week for a luncheon at work. Thanks for a great idea!
I used sweet chili heat sauce instead of cocktail sauce. This was a huge hit!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Avocado Cocktail
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 116
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