Prep 30 mins
Cook 0 mins
This is something I made up after going to a Mexican restaurant some years ago. I make it for parties and potlucks and it is always a hit.
- 1 1⁄2 lbs medium to large shrimp, shelled and deveined (cooked)
- 1 (48 ounce) can V8 vegetable juice
- 1 (8 ounce) jar seafood cocktail sauce
- 8 ounces salsa (as hot as you like it)
- 2 cups chopped cilantro
- 3 diced avocados
- 4 medium diced vine ripe tomatoes
- 2 limes, juice of
- Combine all ingredients together and allow about 3 hours for marinating.
- Serve cold.
Had this for our Sunday 3PM appetizer course and it will be a regular. Delicious flavor with the combination of V8, cilantro, avacado and fresh tomatoes. I cut the recipe in half and they were good generous servings. The recipe is a bit vague as to amounts but for half the recipe I used just under 1/2 cup V8, 1/2 cup seafood cocktail sauce, 4 oz extra hot salsa, 3/4 lb shrimp,3/4 cup cilantro,1 large avacado, 2 tomatoes, 2 tbsp lemon juice. Very tasty than-you Polly for a winner — Aug 5, 2002, 2 members found this helpful Made this again and this time just had the prawns on the side of the great tasting salsa. Didn't have any avocado still MMM
This is actually a very traditional adaptation of the ever-present coctel de camarones. It's actually great for the morning/afternoon after a night of hearty drinking, (in fact, we call it Mama's hangover cure) served with lime wedges, avacado wedges and tortilla chips, and if you're feeling adventurous, try adding a shot of vodka (or if really adventurous, add two) to the coctel. We call them "Pinche Marias" and serve them at after Mass brunches in Margarita glasses. Another variant is adding a minced clove of garlic to the salsa (we make our own salsa). I'd definitely recommend trying this recipe. You won't regret it!