San Antonio Seafood Cocktail Recipe

Ingredients

8 oz pace picante sauce or
8 oz pace thick & chunky salsa
8 oz ketchup
1 squeeze of fresh lemon juice


Directions

Combine Pace and ketchup, season with a squeeze of fresh lemon juice,
transfer to a serving bowl and chill. To serve, place the bowl on a
leaf lettuce-lined platter and surround with cooked and chilled
shrimp, scallops or crab meat (real or imitation), or a combination
of all three. Serve with cocktail picks.


Servings: 1 servings

 

 

San Antonio Seafood Cocktail Recipe brought to you by Recipe Ideas


Categories: Fish; Party; Seafood


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It is possible to read the history of meal recipes way back into distant history, in fact as far as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, old records were just very basic pictorial instructions for food preparation.

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For the decades that followed, the upper-class families of Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipes were much in demand. Nevertheless, it was during the 1800s that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them.

The arrival of television brings us cooking programs and the demand for the accompanying recipe books.

Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now.

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We hope you enjoy this San Antonio Seafood Cocktail recipe.

 


San Antonio Seafood Cocktail Recipe, one of many tasty recipes brought to you by Recipes Ideas




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