Ingredients
- 2 (46 oz.) cans tomato juice
- 1 1/2 cups catsup
- 1 cup celery, finely chopped
- 3 Tbsp. sugar
- 2 (4 1/2 oz.) cans shrimp, cleaned, broken and drained or
- fresh, peeled and deveined.
- 3 Tbsp. Worcestershire
- 2 Tbsp. prepared horseradish
- juice of 1 Lemon
- 1/2 tsp salt
- 1/2 tsp garlic salt
Directions
Combine all ingredients in a gallon container, Refrigerate at least 3 hours or overnight. Serve cold
Kristine Haas La Habra High School, La Habra, CA
Serves 25 (1/2 cup servings)
By Laurie from Pahrump, NV
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