Reviewed: May 27, 2012

That's it! This is what I have been looking for! This is one of my favorite things to eat when I can find it. I am so glad to now be able to make it at home. I used the Cholula hot sauce and regular V-8 because I had it at home already. Will try the tomato and clam juice next time. I think the Chili sauce that someone mentioned would make it a little sweeter, which I wouldnt mind so much. I have had it that way before. Thank you for posting your recipe. Im a happy girl now.

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Reviewer:

j.young

Reviewed: May 6, 2012

Made this for a neighborhood cookout. To keep it cold serve it in a double bowl. The smaller bowl with the shrimp setting on a bed of ice in the larger bowl. This kept it cold and cold is key for this dish. Other things; don't skimp or substitute the fresh ingredients. Also give it time to marinate before you serve it. 2-3 hours in the frig is not a suggestion, but an ingredient. Since I was serving to a crowd I cut back on the heat a little and the horseradish. Sneak up on the heat with fresh peppers. Don't dump them in all at once. Horseradish and fresh peppers are ingredients that can vary in strength so adjust them as needed. It went fast and there were multiple requests for the recipe. This is great at a cookout on a hot day. Be sure to have bowls and spoons set out and a ladle in the pot so people know that it is a soup and not a marinade for the shrimp.

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Reviewer:

Bruce

Cooking Level: Expert

Reviewed: May 5, 2012

Just made this for Cinco de Mayo awsome recipe!!!!

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Reviewer:

Jennifer J

Reviewed: Apr. 17, 2012

Perfect! I've been looking for a long time for this recipe. Others have been too bland, too ketchuppy (not a real word I know ;) ) or too wattery. But this one got it right. Thank you so much!

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Reviewer:

Sarahjane2025

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Apr. 9, 2012

If you use frozen shrimp, don't let it sit overnight, the texture gets weird. Added chopped tomato, seedless cucumber and celery. Used sriracha (rooster) sauce instead of horseradish and V8+clamato. SOOOO GOOD!!!!

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Reviewer:

JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

Reviewed: Mar. 20, 2012

Very good recipe. I used Pico de Gallo in place of chopping up all the ingredients. Did not use avocado as I am not a fan of avocado. Added more chopped Jalapeno peppers (really like spicy). I really enjoy the Mexican Shrimp cocktail @ our local authentic mexican restaurant and this was very similar, if not better. I found that depending on the taste you are looking for you can add or delete ingredients.

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Reviewer:

dazndlishus

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

My party guests loved this!

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Reviewer:

Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Mar. 2, 2012

Sorry, this wasn't what we were looking for. The horseradish did not taste good in it at all for us. My husband shuddered and we had to rinse off all the sauce and start over. :(

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Reviewer:

jamamirahyeljoca

Reviewed: Feb. 27, 2012

this was abaolutely delicious

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Reviewer:

charmie

Reviewed: Feb. 19, 2012

This was so good. I ended up adding a small cucumber and putting the avocado in right before I served it. I fried up some corn tortillas and we ate it with that. If you buy cooked shrimp, this dish would be super easy!

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