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!
