SEAFOOD COCKTAIL MADE WITH V8® SPICY HOT VEGETABLE JUICE
Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 130
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.4g
2%
Cholesterol 110mg
37%
Sodium 807mg
34%
Total Carbohydrate 13.7g
5%
Dietary Fiber 1.6g
6%
Protein 13.2g
26%
Vitamin A 17%
Vitamin C 61%
Calcium 4%
Iron 9%

seafood cocktail made with v8® spicy hot vegetable juice

Offer this seasonal delight as a Mexican-inspired alternative to traditional shrimp cocktail. It's made with shrimp, calamari and mussels marinated in a mixture of V8 Spicy Hot 100% Vegetable Juice, lime juice, ketchup and a touch of hot sauce.

  • Total time: 60 minutes
  • Servings: 8
Ingredient Weight Measure
shrimp , 16/20 ct., peeled, deveined, cut into 1/2-inch pieces 8.0 oz. 1 cup
calamari , raw 8.0 oz. 1 cup
mussels 8.0 oz. 1 cup
Spicy Hot V8® 5 cup
hot pepper sauce 1 tsp.
onion , minced 4.0 oz. 0.5 cup
lime juice , fluid ounce 0.5 fl oz.
ketchup 2.0 oz. 0.5 cup
cilantro , chopped 1 tbsp.
jalapeño pepper , seeded, chopped 1.0 oz. 2 tbsp.
avocado , peeled, pitted, diced 2.0 oz. 0.5 cup
1. In large saute pan, simmer shrimp, calamari and mussels with V8® Spicy Hot Vegetable Juice. Bring to a boil. 

2. Reduce heat and simmer simmer to reduce liquid by 60%. 

3. Remove mussels from shell, reserving shells.

4. Remove from heat. Chill.

CCP: Hold at 41°F until needed.
 
5. Combine hot sauce, onions, lime juice, ketchup and all reduced V8® Spicy Hot Vegetable Juice in a bowl. Mix thoroughly.
6. Add all seafood. Mix in cilantro and jalapeño.

CCP: Hold for cold service at 41°F until needed.
7 .To Serve, using a #4 scoop, portion 1 cup of mixture into a rocks glass. Using a #70 scoop, garnish with 1 tablespoon diced avocado. Serve immediately.

Offer this seasonal delight as a Mexican-inspired alternative to traditional shrimp cocktail. It's made with shrimp, calamari and mussels marinated in a mixture of V8 Spicy Hot 100% Vegetable Juice, lime juice, ketchup and a touch of hot sauce.

  • Total time: 60 minutes
  • Servings: 8
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Ingredient Weight Measure
shrimp , 16/20 ct., peeled, deveined, cut into 1/2-inch pieces 8.0 oz. 1 cup
calamari , raw 8.0 oz. 1 cup
mussels 8.0 oz. 1 cup
Spicy Hot V8® 5 cup
hot pepper sauce 1 tsp.
onion , minced 4.0 oz. 0.5 cup
lime juice , fluid ounce 0.5 fl oz.
ketchup 2.0 oz. 0.5 cup
cilantro , chopped 1 tbsp.
jalapeño pepper , seeded, chopped 1.0 oz. 2 tbsp.
avocado , peeled, pitted, diced 2.0 oz. 0.5 cup
1. In large saute pan, simmer shrimp, calamari and mussels with V8® Spicy Hot Vegetable Juice. Bring to a boil. 

2. Reduce heat and simmer simmer to reduce liquid by 60%. 

3. Remove mussels from shell, reserving shells.

4. Remove from heat. Chill.

CCP: Hold at 41°F until needed.
 
5. Combine hot sauce, onions, lime juice, ketchup and all reduced V8® Spicy Hot Vegetable Juice in a bowl. Mix thoroughly.
6. Add all seafood. Mix in cilantro and jalapeño.

CCP: Hold for cold service at 41°F until needed.
7 .To Serve, using a #4 scoop, portion 1 cup of mixture into a rocks glass. Using a #70 scoop, garnish with 1 tablespoon diced avocado. Serve immediately.

Made with:

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