Recipe by Jodi Grow
"This is more of a ceviche gazpacho, because it is marinated and served in clam and tomato juice rather than on a tostada or chips. It is served in a tall beer glass or tall ice cream sundae glass. Have fun improvising this recipe. Serve with chips."
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1 (16 ounce) package
cooked medium shrimp, peeled and deveined
2 (8 ounce) packages
imitation crabmeat, cut into 1-inch pieces
avocados, peeled and diced
English cucumber, peeled and cut into bite-size pieces
red onion, diced
cilantro, chopped, or more to taste
jalapeno peppers, seeded and finely diced
1 (64 ounce) bottle
tomato and clam juice cocktail
salt and ground black pepper to taste
Excellent summer meal or a great appetizer for those summer parties. I made this is a gallon sized glass jar to transport to a party. I tossed all the ingredients into the jar as I was prepping them except the avocado - added the Clamato juice and then at the party poured the whole thing into a large bowl, added the avocado and served in clear plastic disposable glasses. There were absolutely no left overs. Perfect!
I give it two thumbs up.
This is the best I have had!
This is a version of Mexican shrimp cocktail. Great with crackers.
I omitted the immatation crab meat and added a 14 oz bag of small shrimp. Also, I added a bunch of hot sauce (however spicy you like it)The family devoured it!!! Just served it with saltines.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 152
** Calories from Fat: 44
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