Deseret News | Tomato Shrimp Cocktail

Tomato Shrimp Cocktail

Appetizers & Snacks > Seafood >

Author: Carolyn Olsen

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Ingredients

1 large can (46 oz.) tomato juice
1 bottle (12 oz.) ketchup
2 cans (6 oz.) shrimp, drained
1 cup celery, diced
2 tablespoons onion, diced
1 1/2 teaspoons horseradish
2 tablespoons sugar
1/2 tablespoon garlic salt
2 tablespoons Worcestershire sauce
Juice of 1 lemon or about 3 tablespoons

Directions

Combine all ingredients; chill thoroughly before serving. Garnish each serving with a large shrimp, if desired. Makes about 16 4-ounce servings.

Each serving contains 29 calories; 0 gm fat; 341 mg sodium; 28 mg cholesterol.