How to make it

  • Mince the cilantro (and garlic if used)
  • Chop up the rest of the veggies. The chunkier, the better.
  • Throw in the shrimp
  • Pour entire can of El Pato
  • Pour in Clamato. I usually leave enough in the bottle to mix with a 40oz. of Bud.
  • Chill in refrigerator for 30 mins.
  • Serve with crackers or tortilla chips.
  • Add Tapatio If needed
  • This soup is even better the following day. Completely chilled and the shrimp are plump.

Reviews & Comments 2

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    " It was excellent "
    valinkenmore ate it and said...
    Thanks for a wonderful recipe!
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    " It was excellent "
    mystic_river1 ate it and said...
    Welcome to GR hope you enjoy and this recipe is super. i already printed it out and you have my 5 forks.
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