Reviewed: Feb. 16, 2010

was great i will be making this again

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4 users found this review helpful

Reviewer:

emilybryan84

Reviewed: Dec. 27, 2009

I made this over the summer and it was delicious! Cant wait to make it again when the weather warms up.

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1 user found this review helpful

Reviewer:

Danah

Cooking Level: Intermediate

Living In: Fairhope, Alabama, USA

Reviewed: Oct. 9, 2009

This recipe was SO great! I will definitely make it again. I could not use the Clamato or any other premixed clam/tomato drink because I'm allergic to MSG- so I used V8 and added a couple of handfuls of steamed clams for extra fish flavor. It was perfect. :)

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10 users found this review helpful

Reviewer:

Mrs. Jennifer

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

Reviewed: Aug. 17, 2009

Very good. A nice way to turn garden veggies into a refreshing meal. I used V-8 (will try Clamato next time), and added worchestershire sauce - but I think I'll leave out the sauce next time. Didn't have avocado, and served with a dollop of sour cream. I added a jalapeno, but will probably just use jalapeno hot sauce next time. Very good!

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3 users found this review helpful

Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Aug. 15, 2009

This is completely lovely! It is just perfect for any number of occasions - but especially a summer evening. The fresh vegetables make a beautiful presentation - and the flavor matches. I cut the shrimp in half to better fit in a spoon and added some hot sauce. It was served with green chili cornbread. Yum! This is a winner, I've already passed this on to friends. I have to thank Dawn again! I have made this many times. It's definitely a summer favorite.

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3 users found this review helpful

Reviewer:

Rose G

Reviewed: Aug. 14, 2009

This was VERY good and incredibly refreshing! I tried cutting the recipe in 1/2, but it was so chockful of chunky goodness, that I ended up using the full amount of the Clamato juice. I had about 1/2 a yellow & 1/2 an orange bell pepper, so I diced and threw them in; the only other change I made was that I also added Tapatio Mexican hot sauce (probably about 2 T. in the end) and I upped the salt and pepper to taste. So, so good! Toss in a splash of vodka, and it could be a savory Blood Mary-Sangria hybrid.

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1 user found this review helpful

Reviewer:

whatwoodrhondado?

Cooking Level: Intermediate

Home Town: Fredonia, Wisconsin, USA

Living In: Reno, Nevada, USA

Reviewed: Aug. 13, 2009

Delicious!!!! I added 2 tablespoons of worcestershire sauce and celery salt and cayenne pepper to taste. Makes for a perfect lunch or even an appetizer when served in small portions.

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2 users found this review helpful

Reviewer:

hoveyfox

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Arlington, Virginia, USA

Reviewed: May 12, 2009

This was WONDERFUL! I grew up eating this and it tastes just like my dad used to make. I scaled it down and used what I had on hand. I used a 46 oz of V8 vegetable tomato juice, 1 cucumber, 1 avocado, 1lb of cooked, frozen shrimp that I defrosted under cold water, half of a red onion, half bunch of cilantro, 1/4 lemon juice, salt, pepper and about 1/2 to 1 tsp of cayenne pepper as well as a tsp of worchestire sauce. It turned out so well. Be cautious if you choose to put cayenne in it. As I was making it, it didn't taste very spicy at all so I added a bit more but as it sat in the fridge to chill, the cayenne assumed its full potential and was hot. We love spicy food and it wasn't too spicy for us at all, but wanted to tell others in case they used it and couldn't taste the flavor as they were preparing it.

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25 users found this review helpful

Reviewer:

naedwards

Cooking Level: Intermediate

Home Town: Palm Springs, California, USA

Reviewed: May 7, 2009

This is almost identical to authentic Mexican Shrimp Cocktail. If you want to make it as such, add extra lime, a little salt to taste, and here's the trick: either add the juice of a can of jalepenos to taste (just the juice!) or a few dashes of Tapatio. I use both. All you need is a package of saltine crackers and a nice cold beer for the perfect summer treat!

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19 users found this review helpful

Reviewer:

IcarusII

Reviewed: Apr. 12, 2009

This recipe is great as a starter - I used all tomato juice, salad shrimp, added 2 diced jalapeno peppers, 2 T. garlic powder, 2 T. Worchestershire sauce and about 10 T. hot sauce. My wife and I love our food spicy so we made these changes/additions. Great recipe - thanks Dawn!

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2 users found this review helpful