Fiesta Shrimp Cocktail Recipes

FIESTA SHRIMP COCKTAIL

Steps:

• Place the first eight ingredients in a large bowl; toss combine. Refrigerate, covered, at least 1 hour., Line six cocktail glasses or serving dishes with romaine leaves. Using a slotted spoon, place about 1/2 cup shrimp mixture in each.

MEXICAN SHRIMP COCKTAIL RECIPE

Steps:

• Combine first 5 ingredients in large bowl.
• Whisk dressing, tomato cocktail and lime juice until blended. Add to shrimp mixture; mix lightly.
• Sprinkle with cilantro.

MEXICAN SHRIMP COCKTAIL

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

FIESTA SHRIMP TACOS

Steps:

• BAKE shrimp according to package directions.
• COMBINE sauce ingredients, adding taco seasoning to taste. Thin sauce if need with 1-2 tablespoons of milk.
• SPREAD a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges, if desired.

FIESTA SHRIMP DINNER

Steps:

• Mix cheeses, salsa, parsley and spices in medium bowl; add noodles and stir. In a small bowl, mix well the eggs, half-and half, and yogurt. Add to noodles. Put in 1 gallon ziploc bag. Tape bag of frozen shrimp to noodle bag and freeze.
• To cook:.
• Thaw in refrigerator. Blot thawed, cooked shrimp with a paper towel. Add shrimp to noodles and place in greased 9x13 baking dish. Bake uncovered at 350F for 25 - 30 minutes. Let stand 5 minutes before serving.

FIESTA SHRIMP COCKTAIL

Steps:

• 1. Thaw shrimp, if frozen. Peel and de-vain shrimp. Cook shrimp in a large amount of boiling water for 1 to 2 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold running water.
• 2. In a large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover and chill for at least 2 hours or up to 4 hours.
• 3. Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale.

FIESTA SHRIMP COCKTAIL #RSC

Steps:

• Thaw corn. Pan fry the corn in a non-stick skillet until it begins to brown. Seed and thinly slice the peppers. I used jalapeño peppers. Thinly slice the scallions and chop the chives and cilantro. Cool the corn and mix with the peppers, scallions, cilantro, and chives. Chill the corn mixture.
• Place the shrimp in a large skillet. Add two tablespoons lemon juice, Worcestershire sauce, and two tablespoons hot sauce. Add two cups of water. Cover and simmer until the shrimp are pink. (about 5 minutes).
• Stir the shrimp at least once while they simmer. Drain and cool the shrimp. Refrigerate the shrimp for one hour or until they are chilled.
• In a blender combine the tomato juice, tequila, teaspoon of hot sauce, remaining lemon juice, chives, cumin, Hidden Valley Ranch Dressing mix, and black pepper. Chill until ready to serve. Note- I used the Original Hidden Valley Ranch Mix.
• Rim four chilled cocktail glasses with salt. Spoon the corn mixture in the bottom of each glass followed by a layer of avocado. Arrange the shrimp around the inner rims of the cocktail glasses. Carefully pour the juice mixture int the center of each glass. Garnish with lime slices.