This recipe came in an e-mail newsletter I get and I couldn't believe it. My mom used to make it for just about every party she ever had. So this is a 70's recipe. I don't know that there is such a thing as a 14.5oz can of shrimp, but I am leaving this recipe true to my memory. I have no idea why it is called Fireside, but I am going with it. As the newsleter said "It's a perfect idea when you are having people over who are not real open to new-fangled ideas on food. It's straight-forward and wonderful."
I had this at my monthly Bunco group. One of the lady's husbands made it and gave us the recipe. It is to die for. I add in diced green pepper, saute it with the shrimp and more seasoning than called for when I make it.
It had such a cute name I had to save it. Putting it on Zaar in time for the holidays so I might remember it this year. I think it could be served as breakfast, lunch, brunch or dinner. Cooking time includes 10 minutes standing time.
This is so good. Can make the cocktail sauce aone for a mexican twist on seafood. Personal preference is to leave out the relish....can't quite figure out what it is doing in here. But I am posting the recipe the original way I received it.
From what I understand this is a Puerto Rican tradition for Christmas, New Year and The 3 Kings tradition in Puerto Rico. I have not made it yet, but plan to this holiday season. I will update once I make this...sounds good to me...anything with rum can't be bad, right? Cooking time is chill time.