Grandma Tillie's Shrimp Cocktail Recipe

Okay, still in the recipe sharing mood, this time from my Dad's side of the family. A Christmas tradition at Grandma and Grandpa's house was shrimp cocktail. I try to make it every year. The hardest part is just finding all the ingredients at the store.

1 quart tomato juice 1 quart clamato
24 oz ketchup (2) 12 oz seafood cocktail sauce
3 oz horseradish sauce 1 cup chopped celery
2 lbs cooked, tiny shrimp salt, pepper, Tony Cachres cajun seasoning

Getting the right shrimp can be tricky. Ideally they should be fresh, not pre-cooked. Don't be fooled by a bag that says "small shrimp." You want the tiniest shrimp possible, so that three or four of them will fit on a cracker. You might have to go to two or three stores before you find the right kind.


Cook the shrimp and then mix it all together in a large pot. Makes about a gallon.

My Dad likes his shrimp cocktail with a little extra punch, so he adds more than 3 oz of horseradish sauce, probably twice as much.

Let the mixture soak overnight, in the refrigerator. Serve chilled with Ritz Crackers.


It is unlikely that a single family will be able to eat it all before it begins to get funky, so plan to share it with friends!

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This page contains a single entry by Duane published on December 23, 2010 11:40 PM.

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