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May 042013

Mexican Style Shrimp Cocktail

I know a lot of people will be partying hardy tomorrow with Cinco de Mayo on tap and this recipe is such a tasty treat to serve up for you and your guests! I really love the combination of flavors in this  dish with the tomato and cilantro. I learned to love cilantro when I worked in a Cuban restaurant as it was a staple in many of the foods that the owners incorporated into so many dishes as well as making a salad out of it!

cinco de mayo 2

Mexican Style Shrimp Cocktail
  • 3 large ripe tomatoes, chopped small
  • 2 ripe avocados, chopped small
  • 1 bunch of scallions, sliced thin
  • 1-1/2 cups celery, sliced thin
  • 1 can (46 oz) V 8 Juice
  • ¾ cup fresh chopped cilantro
  • 1 large chili pepper, seeded and minced
  • 1-1/2 tbsp minced garlic
  • Salt and fresh ground pepper to taste
  • 2 lbs headless medium shrimp, cooked and cleaned
  1. Combine all ingredients, save the shrimp and mix well.
  2. Stir in the shrimp, cover and place in the frig for a minimum of 2 hours to blend flavors.


I’m not sure of our dinner plans for tomorrow, but I do have shrimp in the freezer……….Enjoy and Happy Cinco de Mayo!

Oct 132012

Avocado Ice Cream

Well folks it’s Saturday and my day to get away from the computer and get a few chores done. After another manic day of shopping yesterday, I came home and just stuffed my frozen food into an already packed freezer and I have some foods that need to be rewrapped  before they see the inside of the freezer! I was also up at 3:30 this morn for some unknown reason and it’s starting to wear on me, ready for a nap if I don’t get up and move around! So I’m gonna leave you with an old recipe I found in a pamphlet named Famous Florida Recipes as I had never heard of this before and wanted to share an usual recipe for avocados new to me but sounds wonderful as I love my avocados and they’re so good for you!

Avocado Ice Cream
  • 1 medium avocado, pit removed and meat mashed (should make ¾ cup)
  • ⅔ cup sugar
  • 3-1/2 tbsp lime juice
  • 1 cup pineapple juice
  • ½ teas salt
  • 1-1/2 cups light cream
  1. Mix all ingredients together until thoroughly blended.
  2. Freeze in ice cube tray until almost firm.
  3. Break up and whip until light and fluffy.
  4. Turn into a fancy 1-quart mold and refreeze for at least 2 hours or until firm.


I can make this one without my ice cream maker that is still sitting on the shelf in the store as we have not been able to get to Gainsville yet. It seems like I am not meant to get it or maybe God’s trying to tell me something. Well have a nice weekend, what’s left of it and enjoy! Go Gators………..

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