I picked up frozen precooked shrimp a couple of months ago and am finally getting around to trying some recipes. The first was fairly simple, it was the combination of ingredients that interested me. I love cucumbers, I eat them often. I also love avocado and shrimp. Combining them with a simple cocktail sauce sounded like a good way to start my personal shrimp fest! Continue reading
Since we became “empty nesters” several years ago, it’s amazing how fast all of our condiments expire. I’m always looking at dates on bottles and wondering why we haven’t eaten green olives, Ranch Dressing or cocktail sauce since 2014. Even the backup bottles and jars we’ve bought and stored in the cupboard are way out of code. I’ve slowly learned to make sauces to avoid this frustration. Cocktail sauce is one of these.
I had a very large package of chicken breasts that I needed to use up. I was also leaving town for a few days and leaving my P.S. to fend for himself at mealtime. I decided a big crockpot of shredded chicken with Mexican seasonings and sauces would be versatile for meals. He could put it on buns or serve it over rice. It would last a few days in the fridge for quick fixes.