This shrimp recipe (another great find from the Library of Congress) is shared by Denise, from Louisiana, who shares that this dish is her favorite because: “it’s a meal where all of he family can get together and eat and just have fun.” We hope, after the memory of Hurricane Katrina fades, more pleasant memories like Denise’s will abound!
2 lb. shrimp
6 or 8 lemons
1/2 bottle cocktail sauce
3 tbs. Lee-Perrin sauce
1 cup of cilantro, chopped
Peel the shrimp and put in a big bowl and squeeze the lemons. Chop onions and add. Let it sit for 30-60 minutes so it absorbs lemon juice. Then, cut tomatoes and add the cocktail and Lee-Perrin sauce. Chop cilantro, add and stir.
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