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Mexican Shrimp Cocktail
SUBMITTED BY:
Sarah Zeigler
PHOTO BY:
carries
"I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!"
RECIPE RATING:
Read Reviews
(69)
Review/Rate This Recipe
PREP TIME
15 Min
READY IN
3 Hrs 15 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped
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DIRECTIONS
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
FOOTNOTES
Wine Tip
Try with a
Sauvignon Blanc
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REVIEWS
Reviewed on Jul. 19, 2006 by
IMVINTAGE
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IMVINTAGE
Jul. 19, 2006
The flavor was good but like others, I felt it was too soupy. I used Bill's Seasoned Ketchup (from this site) & decreased the hot sauce accordingly. I have had this before at a restaurant & think I'll play around w/ it some & see if I can't get it closer to what I was expecting. Next time,I think I'll add just a bit of tequila ( I know that was in the one I had @ the rsetaurant) & maybe decrease the clamato (the clam juice in it adds lots of flavor so I won't omit it entirely) & add a bit of tomato paste to thicken things up some. Might be nice w/ some diced tomatoes too.
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10 users found this review helpful
The flavor was good but like others, I felt it was too soupy. I used Bill's Seasoned Ketchup...
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Reviewed on Aug. 5, 2006 by
BONSAI64
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BONSAI64
Aug. 5, 2006
Wonderful! I substituted ketchup and tomato clam juice for SPICY V8 juice and straight clam juice. I also added a TON of finely chopped fresh celery and double the avacato (adding it right at serving time)so we could use crackers for dipping. This was such a huge hit that my wife took the leftovers to her staff meeting the next day and now I have to send it weekly to her staff meeting. Thank you for the fantastic recipe.
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7 users found this review helpful
Wonderful! I substituted ketchup and tomato clam juice for SPICY V8 juice and straight clam...
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Reviewed on Jun. 3, 2006 by lisalisa
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lisalisa
Jun. 3, 2006
Really good. My husband and I have enjoyed this recipe several times already this summer since it makes such a tasty, chilled treat. I used spicy V8 juice, too, and added a diced tomato and cucumber. Thanks for this recipe!!
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5 users found this review helpful
Really good. My husband and I have enjoyed this recipe several times already this summer...
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Reviewed on Jul. 11, 2006 by
Dgoodcookr
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Dgoodcookr
Jul. 11, 2006
Excellent Party appetizer. I wouldn't change a thing. I served this to my husband and some guests who were completely skeptical. They all came back begging for seconds. Looks great served in large Margarita glasses with fresh shrimp (not the marinated ones) hanging off the rim.
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4 users found this review helpful
Excellent Party appetizer. I wouldn't change a thing. I served this to my husband and some...
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Reviewed on May 1, 2006 by
LORIPRIT
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LORIPRIT
May 1, 2006
I usually don't rate recipes, I just save my favorites. This recipe is so awesome thoguh, I loved it. Couldn't tell enough people about it. Thanks.
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4 users found this review helpful
I usually don't rate recipes, I just save my favorites. This recipe is so awesome thoguh, I...
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Reviewed on Apr. 25, 2006 by
nicole26
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nicole26
Apr. 25, 2006
This was absolutely awesome! I love shrimp and mexican, and had this cold shrimp avacado soup at an "authentic" mexican resteraunt a while back and have wanted to try to make something similar. This was very close if not better. I used large 16 shrimp per pound black tiger shrimp and it was well worth the $! Serve chilled over tortilla chips, saltines or alone. Thank you for my new favorite recipe!
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4 users found this review helpful
This was absolutely awesome! I love shrimp and mexican, and had this cold shrimp avacado soup...
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Reviewed on Mar. 27, 2008 by
robertb
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robertb
Mar. 27, 2008
I think Ms. Zeigler nailed this recipe. I've had this dish in Mexico and all over Texas and this recipe is right on with one exception, it needs a finely minced jalapeno (to taste). I also add mroe avocado, but that's not the way you usually get it in the restaurants.
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3 users found this review helpful
I think Ms. Zeigler nailed this recipe. I've had this dish in Mexico and all over Texas and...
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Reviewed on Mar. 21, 2007 by
DollyPerl
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DollyPerl
Mar. 21, 2007
Eat this for breakfast on Sunday mornings, it is the BEST cure for a hangover!! I omit the avocado because I don't care for it and also the horseradish because it is not part of Mexican cuisine; although I imagine it is quite good for those who like horseradish. Serve it with a spoon in those tall parfait glasses for ice cream because it is meant to be eaten like a soup and not a dip.
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3 users found this review helpful
Eat this for breakfast on Sunday mornings, it is the BEST cure for a hangover!! I omit the...
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Reviewed on Feb. 1, 2007 by
scookie
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scookie
Feb. 1, 2007
Made this recipe for an adult dinner party. Served in martini glasses. HUGH hit. Great recipe. I used salad shrimp so it could be eaten with a spoon.
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3 users found this review helpful
Made this recipe for an adult dinner party. Served in martini glasses. HUGH hit. Great...
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Reviewed on Nov. 26, 2006 by kelli
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