Shrimp and Crab with Cocktail SalsaMark Thomas
Chipotle chilies are the secret to this sassy cocktail sauce.
Recipe information
Yield
Makes 30 servings
Ingredients
2 cups purchased medium salsa
2 cups bottled chili sauce
2 tablespoons prepared white horseradish
1 tablespoon (or more) chopped canned chipotle chilies*
4 pounds cooked peeled deveined large shrimp
4 pounds snow crab claws
Chopped fresh cilantro
Preparation
Step 1
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.)
Step 2
Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
Step 3
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
