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Showing 1-6 of 6
on December 05, 2009
Just as the name indicates, this is a truly delicious shrimp cocktail. I slightly varied the recipe by adding in some diced avocado right to the sauce instead of serving on the side. Also, I only let it chill for about an hour, since I was so determined to try it. I was not disappointed in the slightest, and my fiance immediately gave it the thumb's up! This recipe is a definite keeper. Thanks for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #759371
on May 03, 2008
Just like the restaurants, only better! You can use frozen shrimp- just run a little water over them and then use. Then use 6 c. warm H20 instead of shrimp H20. I also add more vegies- celery, cucumber, yellow bell pepper- if your family doesn't like raw onion, use half-scallions; they flavor but are easy to avoid! Add a can a of well rinsed black beans for a meal! I always wanted to know how they did the sauce- thank you!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Ma Field
on April 09, 2008
This is almost a clone of a dish my local mexican restaurant has. I absolutely love, love, LOVE it! I made this for our monthly "girl's night". we had this and "White Peach Sangria" and they went together wonderfully. I had a ton of leftovers, so I strained out the shrimp and veggies and used them as quesadilla filling with the sauce on top. Also fabulous! Thanks for a summer staple!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 01, 2008
on March 01, 2008
on February 25, 2008
Serving Size: 1 (544 g)
Servings Per Recipe: 4