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Socorro's Shrimp Cocktail Recipe

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This recipe for Socorro's Shrimp Cocktail, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. large Shrimp (cook with no tail)
1 large cucumber (cut in small pieces)
1 bunch relish (cut in tiny pieces)
2 stuck celery (cut small pieces)
1 bunch of cilantro (chopped not fine)
2 large avocados, (firm but not hard)
1 bunch green onions (chopped small)
1 bottle of camatso or Tomato juice
1 very small green chile (hot) (cut very very tiny pieces)
3 Tbsp. lemon juice
1 tsp tabasco sauce (At your discretion) to taste
garlic powder to taste

Directions:
Directions:
Mix all ingredients (except avocado and cilantro) 6 hours before serving, keep them very cold. Shrimp can be half frozen, keep mixture in Refrigerator, until last minute. Before serving cut avocado in medium chunk's, mix gentle including cilantro. Serve in cocktail glasses. Garnish with a wedge of lemon.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 min. marinate 6 hrs.
Personal Notes:
Personal Notes:
Can be a colorful Sea food salad, omit camatso juice, replace with firm tomatoes.

 

 

 

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