Oyster Cocktail Recipe
Ingredients
| Oysters | 12 , shucked | |
| Frozen shrimp | 12 , cooked, shelled | |
| Avocado | 1 Medium, chopped | |
| 1/2 cup seeded, chopped tomato | ||
| 1/2 cup cocktail sauce | ||
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Snipped parsley | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Green chili pepper | 1 Medium, chopped | |
| 1/4 teaspoon bottled hot pepper sauce | ||
| Garlic | 1 Clove (5gm), minced | |
Directions
1 In a medium skillet cook oysters in simmering, lightly salted water for 1 to 2 minutes or until edges curl. Drain well. Cut the shrimp into bite-size pieces.
2 In a large bowl combine oysters, shrimp, avocado, tomato, cocktail sauce, onion, parsley, lime juice, chili pepper, hot pepper sauce, and garlic. Cover; refrigerate for several hours. If desired, serve in individual lettuce-lined dishes with crackers and lemon wedges.
2 In a large bowl combine oysters, shrimp, avocado, tomato, cocktail sauce, onion, parsley, lime juice, chili pepper, hot pepper sauce, and garlic. Cover; refrigerate for several hours. If desired, serve in individual lettuce-lined dishes with crackers and lemon wedges.
Chef
