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Little Matt’s Shrimp Cocktail

Submitted by on January 29, 2010 – 10:51 pm2 Comments

We had dinner at our friend’s Mike and Margie’s house a couple of weekends ago, and Margie made this absolutely delicious shrimp cocktail that I’ve been craving ever since. I asked her about the recipe, and she told me that it was from Matt Martinez’ final cookbook — Matt Martinez Mex Tex.  Matt’s Rancho Martinez has been a respected and well known Mexican restaurant in the Lakewood district of Dallas for years.  The first time I ate there, I was very surprised by the presence of pecans in the Chile Rellanos — and you know what? I was a refreshing twist for Mexican fare and actually quite delicious.  Matt passed away in March 2009, but his family still runs the restaurant in Lakewood, and another location in Cedar Hill.

The cookbook is available on through associate bookseller members, but apparently is not in current circulation. So — if you’d like to get a copy of it, you’ll either have to go to one of the Matt’s restaurants, or order it and wait about 10 days for the bookseller to send it. I ordered mine through Amazon and it came in about a week, and was in perfectly new condition.  I have a link here if you want to take a look-see.

I halved the recipe in the book (3 pounds of shrimp is a LOT for only 2 adults!).  Also, based upon our taste test of the results, I have adjusted the recipe below to how I will make it next time.


  • 1-1/2 pounds cooked shrimp, shelled and deveined (cut off tail too!)
  • 1 cup of ketchup
  • 3/4 cup V8 juice
  • Juice of 1 lemon
  • 1/4 cup 7-Up
  • 1 diced tomato
  • 1/3 cup diced yellow onion
  • 2 jalepeños, partially de-seeded and diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp worcestershire sauce
  • 4 stalks of celery, diced
  • 2 avacados, peeled and cut into cubes
  • 1/2 a bunch of cilantro, diced
  • 1 lemon, cut into wedges


Mix all ingredients other than the shrimp, then add the shrimp and toss. It’s that simple.

Add 1 cup of Ketchup.

3/4 Cup V8 Juice

Juice from 1 Lemon

1/4 Cup 7-Up

1 Medium Diced Tomato

1/3 Cup Diced Yellow Onion

2 Partially Seeded and Diced Jalapeños. (Chris insisted that I add these and not either of the children, just so we wouldn’t have any burning eyes or skin to deal with. Them being up past 8pm is hard enough to keep stable without adding Jalapeño juice in the eyes to the mix.)

1 tsp Worcestershire sauce

1/2 a bunch of diced cilantro

4 stalks of thickly sliced celery

2 Avacados cut into cubes. Cut the avacados in half, then score then through to the peel and use a spoon to scoop the pieces out.

Mix well. Add Salt and Pepper. Mix some more.

Add the shrimp. Next time I’ll remove the tails first. It did get a bit messy for us two eaters, with lots of napkins wipes in between — totally not necessary and next time it’ll be even better!


Put it all into a cute glass.

Add a lemon wedge.

And enjoy!


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