Reviewed: Nov. 15, 2009

YUM! I have made this twice in the last two weeks and am craving more! I pretty much followed the recipe although I didn't really "measure" the ingredients, just added to my taste like I generally do with these types of recipes. The only change was instead of adding ketchup I added cocktail sauce. It turned out great! A suggestion by a friend from Mexico would be to add a small finely chopped jalapeno...might try that next time. Ate it with tortilla chips and saltines. Thanks for the recipe! I've found my new "party" dish for get-togethers!

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emocja1

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Reviewed: Nov. 8, 2009

Took this to a pool party and it was a HIT! Used spicy V8, green onion instead of red, no horseradish....YUMMY! Have made it 4 times already and my friends are still begging for more!!

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MSJUSTICE

Cooking Level: Expert

Home Town: Joliet, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 26, 2009

No Horseradish

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DUSTYSHUE

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

THE BEST hangover cure in the world. I fell in love with Mexican seafood cocktails years ago while living in San Diego. It's perfectly fine to add octopus, abalone, crab claw meat, whatever you want really. I also add diced cucumber to mine and omit the horseradish. Thanks a million Sarah, this is awesome!!!

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LisasChef

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Orange Park, Florida, USA

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Reviewed: Oct. 4, 2009

This is probably on of the best home made shrimp cocktails I have had. I didn't change a thing.....it was "gone in 60 seconds"! Thank you for a great recipe!

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Martha

Cooking Level: Intermediate

Home Town: Turlock, California, USA

Living In: Porterville, California, USA

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Reviewed: Sep. 27, 2009

I made this as directed. Then tasted it and it needed a few adjustments for our tastes. I added more garlic,a fresh chopped jalepeno and more avacado.

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cookingood

Cooking Level: Intermediate

Living In: Allen, Texas, USA

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Reviewed: Sep. 23, 2009

Skipped the clamato and ketchup, in favor of spicy V8. Found that the horseradish, was a little much, so added more spicy V8 and lime A restaurant in our neighborhood makes this kind of shrimp cocktail and, with the above adjustments, the recipe actually comes pretty close!

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rivsgivsmeshivs

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

My husband loves this!

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Greta G

Cooking Level: Expert

Home Town: Springfield, Ohio, USA

Living In: Chillicothe, Ohio, USA

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Reviewed: Jul. 26, 2009

Really good... I added the chopped cucumber, fresh tomato, a bit more clamato and horseradish. I also added a touch of cumin. Thanks for the recipe. Just yummy!

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Angie

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Jul. 13, 2009

This was very good and everyone enjoyed it. I too used pre-cooked shrimp and cut up the avocado ahead of time and had it marinate with everything else. Thank you.

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Cook

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Reviewed: Jul. 10, 2009

This was very simple and yummy. Just like we have had when we go out. I ate way too much!!

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Karen

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

DELICIOUS!!! I added some chopped celery, cucumber, and extra avocado on the top. I LOVED this recipe and cant wait to make it again.

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GRANDROYAI

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

I'm crazy about this. I prefer less ketchup, and I would add diced tomatoes and chopped cucumber if I had them on hand. Also, I like to make about twice as much of the liquid.

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jun. 8, 2009

This is almost the same recipe I came up with but I also add chopped cucumber and celery. I also like to add bay shrimp and crab with the larger shrimp. It also is the basic start of my bloody marys. The clam juice really makes it.

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gsevans55

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Reviewed: Jun. 1, 2009

I'm mexican and let me tell you this is an excellent recipe, but you definately need to add 1 cucumber and 1 lg.tomato, and 3c. of clamato instead of 1(personal preference)Also horseradish is not part of mexican cuisine but it adds a wonderfull flavor to the dish, I served this individually with saltine crackers, lime slices and hot sauce on the side. Thx. Sara!

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lvmy2girls

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Reviewed: May 31, 2009

This is my new #1 recipe for summer. It is so good. I made some adjustments to adapt the recipe to my personal tastes (mainly less clamato, more ketchup, more cilantro) and I served it over a bed of shredded lettuce since that is what I am accustomed to. I used a good amount of Cholula for the hot sauce and I thought it worked very well. Thanks for the wonderful recipe, Sarah!

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ChaChaKABOOM

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Reviewed: May 5, 2009

Sarah really nailed this restaurant-quality recipe...except I like mine hotter, so I added 1/4 cup diced jalapeno (no seeds) and 1 tablespoon of habanero tabasco sauce.

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Reid

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

Living In: Rockwall, Texas, USA

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Reviewed: Apr. 19, 2009

Something a little different but good. Would make again.

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Luann

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Reviewed: Mar. 22, 2009

This is just delicious! Great looking too, served in parfait glasses. I added cucumber, too, that I'd thinly sliced & salted the night before, to draw out the extra water. (Rinse and dry before using.)Also cooked the clamato briefly with a couple scant tsp. cornstarch so the juice wouldn't be quite so splashy. Fabulous.

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