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Roasted Tomato Shrimp-and-Octopus Cocktail

Roasted Tomato Shrimp-and-Octopus Cocktail Recipe

  • 1½ pounds octopus, cleaned (I love the small ones-about ½ pound each)
  • 1 small red onion, sliced about ¼ inch thick
  • 2 bay leaves
  • Salt
  • 12 ounces small to medium (40 to 60 pieces) shrimp
  • 1 pound (2 medium-large round or 6 medium plum) ripe tomatoes OR 1½ cups canned tomatoes in juice (preferably fire roasted), drained (you will need about ¾ of a 28-ounce can)
  • 3 garlic cloves, peeled and halved
  • 1 tablespoon olive or vegetable oil
  • 2 tablespoons balsamic or sweet sherry vinegar
  • 2 tablespoons brown sugar
  • ¼ cup Tamazula hot sauce (or whichever is your favorite Mexican offering)
  • 1 small ripe avocado, pitted, flesh scooped from the skin and cut into ½-inch cubes
  • 3 tablespoons chopped cilantro (thick bottom stems cut off)
  • 2 to 3 dozen crackers (standard-issue soda crackers or artisanal crackers)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 193kcal (10%)
Total Fat 7g (11%)
Saturated Fat 1g (5%)
Cholesterol 105mg (35%)
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 4g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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