"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 01-26-2007, 12:31 AM   #1
Cook
 
Join Date: Jan 2007
Location: near Abilene ,TX
Posts: 52
Shrimp Whatchamacallit

I can tell you how to fix it, but it does not have a name. This is the best stuff you have ever eaten, and you DO NOT COOK a thing.

1 bottle of Clamato Juice
1 can of Spicy Hot V-8 juice
1 diced green pepper
1 diced red pepper
(I use yellow pepper when I can find them for color as well)
3-4 fresh green onions and tops
I also dice up a little bit of Texas 1015 sweet onion
(I cut mine with the scissors !)
I can of diced tomatoes
1 (or more) finely diced jalapeno peppers
Squeeze some fresh lime or lemon juice in this (I use about 2)
Add 2 bags of frozen, cleaned, and cooked shrimp. You can
use the little ones, too, but I love the big shrimp or use both.
Add fresh finely cut cilantro, as much as you prefer
Chill over night in the refridg….marinates all the flavors.
Add a couple diced avacados and fresh diced tomato just before
serving.
This looks pretty served in those clear 4 oz. plastic cups.We love
the juice, and sometimes add extra clamato and spicy V-8. You
can't make any mistakes !!

__________________

__________________
GrannyG is offline   Reply With Quote
Old 01-26-2007, 03:11 AM   #2
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
At 2am in the morning and hungry reading your no-name recipe is making me ravenous----thanks for posting it Granny G!!
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 01-26-2007, 06:04 AM   #3
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
What size container of the juices do you use? This really looks great. I assume you are using 2 pounds of shrimp?
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-26-2007, 08:12 AM   #4
Assistant Cook
 
Join Date: Jan 2007
Posts: 1
I think this is called "Ceviche". You can do it with lobster(expensive) or fresh crab. The marinating is what"cooks" the shrimp. Very good with pita chips.
__________________
Fran is offline   Reply With Quote
Old 01-26-2007, 08:42 AM   #5
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Quote:
Originally Posted by GrannyG
I can tell you how to fix it, but it does not have a name. This is the best stuff you have ever eaten, and you DO NOT COOK a thing.

1 bottle of Clamato Juice
1 can of Spicy Hot V-8 juice
1 diced green pepper
1 diced red pepper
(I use yellow pepper when I can find them for color as well)
3-4 fresh green onions and tops
I also dice up a little bit of Texas 1015 sweet onion
(I cut mine with the scissors !)
I can of diced tomatoes
1 (or more) finely diced jalapeno peppers
Squeeze some fresh lime or lemon juice in this (I use about 2)
Add 2 bags of frozen, cleaned, and cooked shrimp. You can
use the little ones, too, but I love the big shrimp or use both.
Add fresh finely cut cilantro, as much as you prefer
Chill over night in the refridg….marinates all the flavors.
Add a couple diced avacados and fresh diced tomato just before
serving.
This looks pretty served in those clear 4 oz. plastic cups.We love
the juice, and sometimes add extra clamato and spicy V-8. You
can't make any mistakes !!
Not sure what these 2 ingredients are as I've never seen nor used them. I'm assuming that juice will be near the V8 if my store carries it. As far as the onion goes.....I know I've never seen that here in IN or in my hometown in IL. I suppose it'd be ok to us a Vadaila Onion as it has a sweet flavor?
Also, ditto on wanting to know the size jars.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 01-26-2007, 09:47 AM   #6
Cook
 
Join Date: Jan 2007
Location: near Abilene ,TX
Posts: 52
Clamato juice is a tomato juice with a dried clam broth in it. If you can't get it, just use V8 and add a little more salt. I start with the 32 oz. bottle, but we love the flavor, so sometimes add more. The joy of this recipe is you can add what amounts you prefer. The shrimp is already cooked, so gives it that extra flavor. I use alot of shrimp, couple bags in mine. I just put it all in a big gallon jar and let it marinate in the refridg. If I take it to church, it goes in a fancy punch bowl and is served with assorted crackers. Vidalia onions are as sweet as the TX 1015 onions, or use any onion you have.
__________________
GrannyG is offline   Reply With Quote
Old 01-26-2007, 09:50 AM   #7
Senior Cook
 
JDP's Avatar
 
Join Date: Aug 2006
Location: Madison, WI
Posts: 281
Send a message via Yahoo to JDP
Quote:
Originally Posted by Fran
I think this is called "Ceviche". You can do it with lobster(expensive) or fresh crab. The marinating is what"cooks" the shrimp. Very good with pita chips.
Not quite Ceviche as the shrimp in this recipe are already cooked. This does sound great thought and I will give it a try soon.

JDP
__________________
JDP is offline   Reply With Quote
Old 01-26-2007, 10:53 AM   #8
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I have copied and pasted that one into my recipe files...I titled it Granny G's Shrimp Cocktail.
I might be tempted to add a shot of vodka to my cup.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 01-26-2007, 03:54 PM   #9
Head Chef
 
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
Thanks Granny your Shrimp Whatchamacallit sounds delicious and thank you very much for sharing it with us.
__________________

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 01-26-2007, 11:17 PM   #10
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Quote:
Originally Posted by GrannyG
Clamato juice is a tomato juice with a dried clam broth in it. If you can't get it, just use V8 and add a little more salt. I start with the 32 oz. bottle, but we love the flavor, so sometimes add more. The joy of this recipe is you can add what amounts you prefer. The shrimp is already cooked, so gives it that extra flavor. I use alot of shrimp, couple bags in mine. I just put it all in a big gallon jar and let it marinate in the refridg. If I take it to church, it goes in a fancy punch bowl and is served with assorted crackers. Vidalia onions are as sweet as the TX 1015 onions, or use any onion you have.
Thanks Granny!
__________________

__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.