Jim's " Mexican Shrimp Cocktail"
"An easy spicy appetizer. I had to beg my friend to get this recipe from him. I have no idea where he got it. My grandchildren aren't fond of it, but most adults rave about it! (Oct, 08 I made this the other night again and decided to try it with some angel hair pasta tossed in. Made a great cold pasta salad!)"
photo by Ratalouille
- Ready In:
- 12hrs 10mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 cup Italian dressing
- 1 (10 ounce) can tomatoes and green chilies, undrained
- 1 (4 ounce) can green chilies, chopped, undrained
- 1⁄4 cup green onion, chopped
- 1 teaspoon honey
- 1⁄4 teaspoon hot pepper sauce (or more, to taste, I use lots)
- 1 lb medium shrimp, cooked, cleaned & deveined
- 2 tablespoons cilantro, finely chopped
directions
- Combine all ingredients in a medium bowl except cilantro.
- Cover and marinate in refrigerator, stirring occasionally, at least 2 hours, but overnight is better.
- Just before serving, stir in cilantro.
- I use Zesty Italian dressing and RoTel tomatoes, but you can use whatever dressing you prefer.
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Reviews
-
I made this for "Tex-Mex Food Challenge. It is sooo goood! I love shrimp! The Italian dressing gives it a nice tang and the rest of the ingredients give it the spice, especially the hot pepper sauce (I too, added more than 1/4 tsp.) I couldn't wait 2 hours to taste it ... I broke down after 1 hour. I could have eaten the whole bowl all by myself!!! This is definitely going into my "Tried and True Favorite" cookbook. Thanks jrtfan :P
RECIPE SUBMITTED BY
I'm retired, love to try new recipes for my dh who thinks I do an excellent job. (Thank goodness!) I have two little Jack Russell puppies (pictured above, Maxi, the black & white, and Cleo, the brown & white) to keep me busy when I'm not cooking or birding or fishing. Summers find me outdoors trying to catch the big one, or with my camera in hand trying to snap that special shot.
