Shrimp and Crab with Cocktail Salsa

Shrimp and Crab with Cocktail Salsa
Photo by Mark Thomas


  • 2 tablespoons prepared white horseradish
  • 4 pounds cooked peeled deveined large shrimp
  • fresh cilantro
  • 2 cups purchased medium salsa
  • 4 pounds snow crab claws
  • 2 cups bottled chili sauce
  • 1 tablespoon canned chipotle chilies

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.) Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa. *Chipotle ...

View full recipe at Epicurious


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