Recipe by JeffnJamie
"Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!"
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roma (plum) tomatoes, diced
sweet onion (such as Vidalia®), diced
tomato and clam juice cocktail
chopped fresh cilantro
prepared salsa verde
hot pepper sauce (such as Tapatio®)
frozen cooked shrimp - thawed, peeled, and deveined
ripe avocados - peeled, pitted, and cubed
I have made something like this with the exception of one ingredient. My recipe calls for Chili Sauce (looks like ketchup) instead of salsa. Actually I made it for my family after a friend brought it to a party at my home. It was such a big hit. When she came she brought saltines to use to dip it with. I figured she just didn't have other crackers so I got out the fancy type. Come to find out nothing is better than a plain ole saltine with this wonderful dip. This will store in the refrigerator for 4 days. It is best made several hours in advance so the flavors meld.
This is a great recipe. I have made a similar one before but could not find the recipe. The only change is that I made mine without ketchup but used chili sauce. This is great with either saltines or tortilla chips.
Just like on the beach in Mexico, I made it exactly as the recipe states and it is perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Original Mexican Shrimp Cocktail
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
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