Bloody-Mary Seafood Cocktail Recipe

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When planning impromptu parties, I rely on this recipe. After a quick stop at the supermarket, I can create an hors d'oeuvre that both impresses and pleases.

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Bloody-Mary Seafood Cocktail Recipe

Prep/Total Time: 30 min.

Yield: 14 Servings

45 45

Ingredients

2 pounds peeled and deveined cooked medium shrimp
1 jar (12 ounces) chili sauce
1 cup spicy Bloody Mary mix
1 large red onion, finely chopped
1 large sweet red pepper, finely chopped
2/3 cup minced fresh cilantro
1/4 cup lemon juice
1/4 cup olive oil
3 jalapeno peppers, seeded and minced
5 garlic cloves, minced
2 medium ripe California Avocados, peeled and cubed

Directions

In a large bowl, combine the first 10 ingredients. Chill until serving. Just before serving, stir in avocado. Yield: 14 servings (1/2 cup each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/2 cup equals 182 calories, 9 g fat (1 g saturated fat), 98 mg cholesterol, 494 mg sodium, 12 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Bloody-Mary Seafood Cocktail in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p238