Ingredients:

  • 46 oz (1360 ml) tomato juice
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 can (approximately 4 oz / 115g, drained) cooked shrimp
  • ⅔ of a small bottle (approximately 8 oz / 230g) ketchup
  • 1 tbsp (12g) granulated sugar
  • 1 tbsp (15 ml) lemon juice
  • ½ cup (50g) green bell pepper, finely chopped
  • 1 tsp (6g) salt
  • ½ tsp (3g) garlic salt
  • 2 tbsp (30g) onion, finely chopped
  • 2 drops Tabasco sauce

Instructions:

  1. In a large mixing bowl, whisk together the tomato juice, ketchup, Worcestershire sauce, lemon juice, sugar, salt, and garlic salt until well combined. Ensure the sugar and salt are fully dissolved.
  2. Add the chopped green pepper and onion to the tomato juice mixture. Add Tabasco sauce, tasting to adjust the level of spiciness.
  3. Gently fold in the drained and patted-dry shrimp into the sauce. Distribute evenly.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to meld.
  5. Stir well before serving.