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RECIPES

SEAFOOD COCKTAIL MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:
Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 132
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.4g
2%
Cholesterol 110mg
37%
Sodium 806mg
34%
Total Carbohydrate 13.9g
5%
Dietary Fiber 1.6g
6%
Protein 12.8g
26%
Vitamin A 16%
Vitamin C 63%
Calcium 4%
Iron 9%
Total Time

60 min.

Serving & Size

SERVING (1 CUP)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 132
% Daily Value
Total Fat 2.4g
4%
Saturated Fat 0.4g
2%
Cholesterol 110mg
37%
Sodium 806mg
34%
Total Carbohydrate 13.9g
5%
Dietary Fiber 1.6g
6%
Protein 12.8g
26%
Vitamin A 16%
Vitamin C 63%
Calcium 4%
Iron 9%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
shrimp, 16/20 ct., peeled, deveined, cut into 1/2-inch pieces 8 oz. 1  cups
calamari, raw 8 oz. 1  cups
mussel 8 oz. 1  cups
Made With:

Product

V8® Spicy Hot Vegetable Juice

View Product
V8® Spicy Hot Vegetable Juice 5  cups
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.
 
Weight Measure
hot pepper sauce 1  tsp.
onion, minced 4 oz. 1/2  cups
lime juice, fluid ounce 1/2  fl oz.
ketchup 2 oz. 1/2  cups
5. Combine hot sauce, onions, lime juice, ketchup and all reduced V8® Spicy Hot Vegetable Juice in a bowl. Mix thoroughly.
Weight Measure
cilantro, chopped 1  tbsp.
jalapeño pepper, seeded, chopped 1 oz. 2  tbsp.
6. Add all seafood. Mix in cilantro and jalapeño.

CCP: Hold for cold service at 41°F until needed.
Weight Measure
avocado, peeled, pitted, diced 2 oz. 1/2  cups
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.

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