 |
|
|
Shrimp and Crab Cocktail
Summer Salad |
 |
|
1 pound shrimp
1 pound crab meat
6 green chilis
3-4 roma tomatoes
1 large cucumber
1 bunch cilantro
6-8 fully ripened small avacados 1 large red onion
8-10 ripe limes
salt to taste
|
Peel cucumber. Chop tomatoes. Slice chilis lengthwise and remove seeds to desired heat. Wash cilantro and pat dry then chop and cut limes in half and squeeze juices peel and remove pit of avacados and dice peel red onion and chop add shrimp and crab mix well salt to taste mix again refridgerate 1-2 hours lasts for one week well covered and refridgerated serve with crispy tostada chips
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Nicole Thompson
Oregon
United States |
|
|
|
|
| This recipe has been viewed 3135 times. |
|
|
