Shrimp and Crab with Cocktail Salsa |
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| Servings | Preparation Time | Cooking Time | Temperature | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 30 | |||||||||||
| INGREDIENTS: | ||
| 2 cups purchased medium salsa | 2 cups bottled chili sauce | 2 tablespoons prepared white horseradish |
| 1 tablespoon (or more) chopped canned chipotle chilies | 4 pounds cooked peeled deveined large shrimp | 4 pounds snow crab claws |
| chopped fresh cilantro | ||
| 1 | Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.) |
| 2 | Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle chopped fresh cilantro over salsa. Serve shellfish with salsa. |
| 3 | NOTE: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets. |