I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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An easy appetizer!
Our daughter Mary works at a golf club at Okoboji, Iowa where they often hold parties and receptions. A caterer shared this recipe with her and it has been a favorite of mine ever since she brought the appetizer for our Christmas family gathering. It’s fairly low calorie, tastes fresh and looks so pretty in a glass bowl.
Shrimp Cocktail Appetizer:
1 lb medium to large cooked tail on shrimp (can use frozen, thawed, which I do)
Juice of 2 fresh limes plus one lime cut into 6-8 wedges
1 cup olive juice
1 lemon (cut in 6-8 wedges)
1 medium onion (sliced into thin rings)
1 pkg grape tomatoes
1 jar pimento stuffed olives
1/4 tsp garlic salt
1/4 tsp onion powder
Mix olive and lime juice, garlic salt and onion powder. Pour over shrimp and let marinate 3-4 hours, or even overnight. I put in a large plastic bag and seal. Drain in colander then add onion, olives, tomatoes, lemon and lime wedges. Place in clear glass bowl; chill until ready to serve. Depending on how many I am serving I have used 2 pounds of shrimp, and every time I use a jar of olives I save the juice in another jar so I have enough when I want to make this recipe.