Over Labor Day weekend, we attended a barbecue at a friend’s house. All of us were sitting outside, when out came a friend, Cade, carrying the biggest bowl of what looked to be some kind of shrimp mix. Several people oohed and ahhed–they had had the appetizer before, and were eager to dip in. I tried and instantly knew why–it was delicious. A fascinating mix of ketchup, shrimp, and cocktail sauce, it was heavenly (and I wouldn’t call myself a “shrimp” person.) Cade got the recipe from Christine who got the recipe from Trevor’s mom–point being, it’s been passed around, which goes to show how great it is. –Alex
This recipe makes a gigantic bowl–the picture shown above is a half recipe. . .
- 1 two pound bag frozen shrimp
- 1 jalapeno pepper
- 1 bunch cilantro
- 1 sweet onion
- 8 vine ripened tomatoes
- 1 bottle cocktail sauce
- garlic salt to taste
- 1 lemon
- 1 cup ketchup
- 1 bag tortilla chips and Scoopable Fritos (to serve with)
When my husband made it, he also added:
- 1 cucumber
- 2 avocados
- Cut large shrimp into 2 pieces & mix with the above.
- Serve with chips.
From Christine: I’ve always just chopped all the ingredients (not shrimp) with a chopper to get them good & small. I cut up the shrimp into scoopable sizes. I don’t use as much ketchup as it calls for since it seemed a bit much.
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