A squeeze of Lime, Garnish with Celery, Olives, Bacon and Pickles
Garnish with Salt and/or Tejin on the rim.
1-2 pounds 26/30 count boiled shrimp
2 cups Texas Armadillo Juice
1 small fresh diced jalapeno
1/4 cup chopped red onion
1/2 cup diced fresh tomato
2-4 tablespoons lemon juice (to taste)
1/2 cup chopped green onion
Cilantro to taste
1 chopped avocado
Cooking Instructions:
Take all ingredients and toss into a gallon size bag, Make sure all ingredients are mixed well.
Put bag in the refrigerator. Let sit for 20 minutes, then mix again. Put mixture back in the refrigerator to marinate another 10-20 minutes.
Put into a serving dish and garnish with cilantro or parsley.
Skewer one whole shrimp and hang it on the
side of your preferred cocktail glass.
2 lbs. Lean ground chili meat or venison, etc.
1/2 Large onion
2 tsp. Chopped garlic
1 cup Water
12 oz Texas Armadillo Juice Bloody Mary Mix
1 14.5 oz Can diced tomatoes
4 tbs. Chili powder
2 tbs. Comino
1 1/4 tsp Cayenne pepper (optional)
Cooking Instructions:
Note:
Cayenne pepper will make it somewhat spicy.
Suggested Serving:
Sprinkle cheese on top and add a side of cornbread or saltine crackers.
5 lbs. Lean ground chili meat or venison, etc.
1 large Onion
2 tbs chopped Garlic
2 Cups water
1 32 oz bottle of Texas Armadillo Juice
1 28 oz can Diced tomatoes
1/2 cup Chili powder
1/4 cup Comino
1 tbs Salt
1 tsp Cayenne pepper (optional)
Cooking Instructions:
Note:
Cayenne pepper will make it somewhat spicy.
Suggested Serving:
Sprinkle cheese on top and add a side of cornbread or saltine crackers.
Cooking Instructions:
Note:
You can also add fresh boiled shrimp or stir in a 1/2 and 1/2 mixture of lean hamburger and spicy Italian sausage. Serve with crusty bread and a colorful fresh salad and enjoy!
Cooking Instructions:
This can be served hot or cold.