Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.63 Kcal (978 kJ) | ||
| Calories from fat | 114.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.73g | 20% | |
|---|---|---|---|
| Cholesterol | 107.71mg | 36% | |
| Sodium | 328.65mg | 14% | |
| Potassium | 790.3mg | 17% | |
| Total Carbs | 21.82g | 7% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 8.24g | 33% | |
| Protein | 11.57g | 23% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 0.8mg | 4% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 61.88 Kcal (259 kJ) | ||
| Calories from fat | 30.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 20% | |
|---|---|---|---|
| Cholesterol | 28.53mg | 36% | |
| Sodium | 87.04mg | 14% | |
| Potassium | 209.31mg | 17% | |
| Total Carbs | 5.78g | 7% | |
| Sugars | 0.73g | 11% | |
| Dietary Fiber | 2.18g | 33% | |
| Protein | 3.06g | 23% | |
| Vitamin C | 5.7mg | 36% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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