Ann Cychosz | Tri-County EC

Cychosz stashes away a few hatch peppers when they’re in season to whip up these shrimp cocktails, a neighborhood favorite. Feel free to use canned roasted hatch peppers. Served in cocktail glasses, this appetizer will be a hit at any gathering.

Shrimp
1 tablespoon salt
2 pounds Gulf shrimp, peeled and deveined

Cocktail Sauce
3 cups ketchup
2 tablespoons horseradish
2 tablespoons Worcestershire sauce
1 teaspoon hot chili sauce
1 teaspoon ground black pepper
Juice of 2 limes
3 avocados, pitted and cut into 1/4-inch cubes
1/2 cup diced red onion
1/4 cup chopped cilantro
1 cup chopped roasted hatch peppers
Tortilla chips, for serving

1. Shrimp Bring a pot of water to a boil and add salt. Add shrimp and cook 2–3 minutes, or until shrimp are cooked through.

2. Remove shrimp with a slotted spoon, place on a baking sheet and allow to cool.

3. Cut shrimp into 1/4-inch pieces.

4. Cocktail sauce In a large bowl, stir together ketchup, horseradish, Worcestershire sauce, hot chili sauce, pepper and lime juice.

5. Add shrimp, avocado, red onion, cilantro and hatch peppers. Stir gently to combine. Chill until ready to serve. Serve with tortilla chips.

Serves 12.