I love having cocktail hour parties. I think it is the perfect party, everyone is ready to unwind, it doesn't take much work, just a few easy appetizers and a signature cocktail.
Every cocktail hour needs a good cheese plate, maybe I will do a "How-To Cheese Plate" sometime, but you also need two more options. A dip or veggie platter is always a good choice, but there is going to be someone there that is hungry, really hungry. That is when this dish comes in, it is perfect for cocktail hour. You can make this the night before, and it stays in the refrigerator. You serve it cold.
This shrimp cocktail has a small kick from the chipotle, but it is perfect for a crowd, just enough spice. The vegetables stay crisp and provide a great crunch.
Source: Southern Living, via MyRecipes
1 large Red Onion
1 medium Yellow Bell Pepper
1 medium Red Bell Pepper
2 lbs. of Cooked Shrimp, peeled and deveined, large and with tails
1 cup of Ketchup
1/2 cup of Cilantro, chopped
1/2 cup of Lime Juice, freshly squeezed
3 tablespoons of Orange Zest
1/2 cup of Orange Juice, freshly squeezed
2-3 canned Chipotle Peppers in Adobo Sauce, chopped
First, cut the onion and bell peppers into strips. Layer them into a ziploc bag with the shrimp.
Now, in a medium bowl, combine all of the other ingredients, whisk until well combined. Pour into the ziplock bag over the onions, peppers, and shrimp.
Chill 12-24 hours, turning the bag occasionally. Serve with a slotted spoon.
The Barbee Housewife