Shrimp Salad

2 large diced tomatoes
2 - 2 ½ lb shrimp cocktail size shrimp
1 - 20 oz. Size ketchup
½ large diced onion
1 bunch of cilantro
Juice of 2 fresh limes
¼ - ½ C orange soda
3 jalapeno peppers (remove seed) pick out before you serve.
2 TBSP olive oil (optional)
Diced avocados (optional)

Mix altogether. Let sit for 24 hours before serving for flavors to blend. Serve with tostadas or crackers.

Submitted by: Vicki

Shrimp & Chicken Creole

12 oz peeled shrimp- tails removed
12 oz (1lb) Chicken breast- cubed
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves minced garlic
3 TB margarine
2- 16 oz cans chopped tomatoes, undrained
2 TB dry parsley
1 tsp salt
1 tsp paprika
1/4-1/2 tsp ground red pepper
2 bay leaves
4 TB water
8 tsp cornstarch (2 TB plus 2 tsp)
Cooked rice

Stir fry chicken cubes in large skillet until cooked. Remove from skillet and cook onion, green pepper, celery & garlic in margarine until tender. Stir in tomatoes w/ the juice, parsley, paprika, red pepper and bay leaves. Bring to a boil, reduce heat, simmer for 15 minutes. Stir together water and corn starch. Add corn starch mixture and shrimp to tomatoes. Cook and stir together until thick and bubbly & shrimp are pink and done. Stir in chicken to heat. Serve over hot rice.
This is Nick's favorite.

Submitted by: Ashley