A Spicy Take on a Popular Ocean Appetizer
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chile Peppers, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Cumin, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, Shrimp Cocktail, slow cooker, Spicy App, Spicy Shrimp, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I get so excited every time I find a nice, new seafood recipe! Whether it’s an appetizer or an entree, I love seafood. Shrimp, especially, is one of my favorites. Cocktails are always enjoyed by the masses, be it one you drink, or one you eat. This simple-as-pie recipe, adds a little extra kick! This classic appetizer, with a modern spin, features flavors of cumin and chili.
Who doesn’t love shrimp cocktail? The recipe gives this classic shrimp appretizer a modern spin! Roasting the cumin-dusted shellfish concentrates the flavors, and pairing it with a zesty chili-cilantro dip gives it even more depth. It’s an addictive combination you can serve hot, chilled or at room temperature. The sauce in this recipe is also a great side for fish fillets, in case you’re thinking of cooking fish for dinner!
Recipe and photo courtesy of The Food Network
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