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- Dec 24, 2017
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Tuesday, November 26, 2013
Shrimp Whatchamacallit
I was so happy to find my lost recipe today....I knew how to make it, but needed it for sharing......this is a fantastic recipe for the Holidays..... Shrimp Whatchamcallit 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 !! This was a recipe from Weaver, when we had a Thanksgiving Dinner over at his place years ago...
Shrimp Whatchamacallit
I was so happy to find my lost recipe today....I knew how to make it, but needed it for sharing......this is a fantastic recipe for the Holidays..... Shrimp Whatchamcallit 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 !! This was a recipe from Weaver, when we had a Thanksgiving Dinner over at his place years ago...
