I am a rare bird. I thoroughly enjoy my in-laws. They are visiting Okinawa right now. If you remember, way back in about the first month of the blog, I mentioned Lynn and Jeff. Last fall, right when we were missing harvest and fall, temperate weather and golden leaves underfoot we received a package from them of Honeycrisp apples. If you’ve never had them Honeycrisp are delicious, crunchy and sweet. And yet the truly amazing thing is my in-laws, to be so thoughtful to send a box of them to us in Japan.
My father-in-law, Jeff, is what you call a shrimp fanatic. They are visiting Hong Kong during the week when we are at work and I’m trying to get him to eat Peking Duck. He refuses. It’s a pity because Peking duck, when done like you can get it in Hong Kong is fabulous. I digress. Back to Jeff and shrimp. So to celebrate having wonderful people like Jeff and Lynn here in Okinawa I made Mexican shrimp cocktail.
It was amazing. It was tangy, it was packed with health, it was sooo satisfying. We didn’t even need the mantis shrimp we grilled afterword. My new favorite appetizer. It does make a pretty big batch, enough for large portions for four or medium portions for 6-8.
- ½ cup ketchup
- 1 ½ cups V8 (regular, not spicy)
- 2 ½ tablespoons horseradish
- Juice of 2 limes
- 1 ½ teaspoons bottled hot sauce (Tabasco)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup finely chopped red onion
- ⅓ cup chopped cilantro
- 1 pound small shrimp (or large shrimp chopped), shelled, deveined and cooked
- 2 avocados, pitted, peeled, and finely chopped
- tortilla chips for serving
- In a medium bowl, mix together ketchup, V8, lime juice, horseradish, Add tabasco, garlic powder, and onion powder. If you prefer things not as spicy, start with less horseradish and Tabasco, then add to taste.
- Add finely chopped onion, cilantro, shrimp, reserving just a little cilantro and red onion for garnish. Mix well, add in avocado, stirring gently.
- Cover and refrigerate for a couple hours to allow flavors to blend. Serve with tortilla chips.