Posted by: marthabernie | April 1, 2016

MARY LOU’s GAZPACHO SHRIMP COCKTAIL

Here is the second of three recipes which I thought I had somehow lost but turned up in a cookbook this week.

GAZPACHO SHRIMP COCKTAIL (Serves 8)

1 bunch celery, chopped

2 bell peppers, chopped (I use green)

1 large can ripe olives, chopped (I sometimes omit these)

1/2 pint (8 oz) ketchup

1 bottle cocktail sauce

12 oz. V-8 juice

Juice of one lemon

1 tablespoon Worcestershire Sauce

Tabasco sauce to taste but be careful as it grows hotter

1 teaspoon paprika

salt and pepper to taste

1-1/2 pounds tiny shrimp

Combine all ingredients but shrimp two days in advance and chill.  It improves as it stands.  Add shrimp just before serving.

ENJOY!


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