Happy Friday everyone! And it's Not So Fat!!! It's funny, since being laid off in January, you would think everyday is a Friday to me but I still get the blues sometimes on Monday, get into the mojo of the week by Tuesday evening & then ready for the weekend on Friday.
Last weekend some family came over & I had a Mexican themed dinner with this shrimp cocktail as my appetizer. I served Turkey Enchiladas as the main meal & the Mexican Chocolate Icebox Cake for dessert. Everyone loved this appie & I loved serving them in martini glasses. Margarita glasses would be even better but I didn't have enough.
2 pounds cooked shrimp, peeled & deveined (Tail On)
1 tblsp crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato & clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 tsp hot pepper sauce, or to taste
1/4 cup prepared horseradish
Salt to taste
1 ripe avocado - peeled, pitted & chopped
Place the shrimp in a large bowl. Stir garlic, red onion & cilantro. Mix in tomato & clam juice cocktail, ketchup, lime juice, hot pepper sauce & horseradish. Season with salt. Gently stir in avocado. Cover & refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
I halved this recipe which yielded about 24 large shrimp & gave me 6 appetizer servings of 4 shrimp each. I highly recommend refrigerating this for closer to 3 hours if possible to let the flavors marry. Instead of the tomato & clam juice cocktail I used a spicy V8 & would again.
Have a wonderful weekend everyone. I am looking forward to playing catch-up & coming around to visit new faces who have come to say hello this past week.