shrimp1You never know what side benefits you will have from volunteer work. As long as I have been involved with the Phoenix adult literacy program Unlimited Potential, I have enjoyed the fiestas for their Thanksgiving or End-of-Year celebrations. You know what, my mouth waters just by thinking of the smorgasbord of enchiladas, pollo con mole, or a savory rice casserole. Of course, I couldn’t cook all of these delicious things. One of the participants, however, luckily shared her easy recipe for shrimp cocktail with me.


  • 1 pound (16 oz.) frozen, cooked shrimp
  • 2 cups of tomato ketchup
  • 1 small onion (or 1/2), diced
  • 1 jalapeño, diced or grated
  • 3 small limes (juice)
  • 1–2 cloves garlic
  • 5 sprigs cilantro, chopped

Defrost/thaw the frozen shrimp; wash them in a colander; let them drip dry for a bit.

Dice the onion, grate the jalapeño and garlic, and mix this with the tomato ketchup in a bowl. Add the lime juice and chopped cilantro. Stir in the shrimp. Done!

shrimp2Serve the shrimp cocktail in decorative bowls/glasses with crackers on the side.

You can make this any time. Don’t wait until New Years Eve! It’s too good to be saved for last minute.

Buen provecho!

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