Garden Fresh Seafood Cocktail Recipes

GARDEN-FRESH SEAFOOD COCKTAIL

Garden-Fresh Seafood Cocktail image

For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery's international section. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 12

Ingredients

3/4 pound peeled and deveined cooked shrimp (31-40 per pound), thawed
1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
3 celery ribs, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium sweet orange pepper, chopped
2 plum tomatoes, seeded and chopped
1/2 cup red onion, finely chopped
1 to 2 jalapeno peppers, seeded and finely chopped
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
2-1/4 teaspoons adobo seasoning

Steps:

Combine the first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.

Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 619mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

SEAFOOD COCKTAIL RECIPE

Seafood cocktail recipe image

Triple tested: It's not embarrassing to serve these retro prawn cocktails anymore - it's trendy. Brought to you by Essentials magazine

Provided by GoodtoKnow

Categories Dinner, Starter

Time 15m

Yield Serves: 6

Number Of Ingredients 13

Ingredients

175g good-quality mayonnaise
3tbsp tomato ketchup
Few drops Tabasco
1-2tsp Worcestershire sauce
500g North Atlantic cooked prawns
1 large ripe avocado, finely chopped
1⁄4 large cucumber, chopped
6 dill sprigs, leaves removed and chopped
Zest and juice of 1⁄2 lemon
3 small heads of gem lettuce, leaves removed
100g fresh or tinned white crabmeat (drained if tinned)
Lemon wedges
6 large tail-on cooked prawns

Steps:

Mix the mayonnaise with the tomato ketchup, Tabasco and Worcestershire sauce. Stir prawns through; set aside.
Mix the avocado, cucumber, dill, lemon juice and zest together and season.
Remove the dark green outer leaves of the little gems and shred the rest. Put 3 whole leaves into each glass and top with shredded lettuce. Add the prawns, then 2⁄3 of the avocado mix, the craband finally the remaining avocado mix.
Garnish each glass with a large prawn and serve with lemon wedges

Nutrition Facts : @context https, Calories 400 Kcal, Fat 32 g, SaturatedFat 5 g

QUICK SEAFOOD COCKTAIL SAUCE

Quick Seafood Cocktail Sauce image

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 cup ketchup
3 tablespoons grated onion
3 tablespoons prepared horseradish
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
3 drops hot sauce
2 tablespoons chopped fresh tarragon
Salt and pepper to taste

Steps:

Whisk all ingredients in medium bowl to blend. Cover and refrigerate sauce at least 1 hour or up to 2 days.;

SEAFOOD PLATTER

Seafood Platter image

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 18

Ingredients

Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives

Steps:

Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
Combine all the ingredients and serve with the seafood.
Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

SEAFOOD COCKTAIL

Seafood Cocktail image

Provided by Sheila Lukins

Categories Cocktail Party Low Carb Low Cal Dinner Lunch Crab Lobster Shrimp Celery Carrot Spring Summer Chill Healthy Parade Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 pound fresh lump crabmeat, cartilage removed
1/2 pound fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon drained tiny capers
Salt and freshly ground black pepper, to taste
1 teaspoon finely minced red or green jalapeño pepper, ribs and seeds removed
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Steps:

1. Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.
2. Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.

SEAFOOD COCKTAIL SAUCE

Seafood Cocktail Sauce image

This is the seafood sauce I have been making for the past 40 years; it still the easiest and tastiest!

Provided by Sageca

Categories Sauces

Time 5m

Yield 1 1/2 cup

Number Of Ingredients 6

Ingredients

1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup chili sauce
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1/4 teaspoon hot pepper sauce

Steps:

Combine all ingredients and chill.
Serve with cold shrimps or other seafood.

Nutrition Facts : Calories 186.8, Fat 0.7, SaturatedFat 0.1, Sodium 2198.2, Carbohydrate 42.1, Fiber 6, Sugar 29.8, Protein 3.9

CHEF JOHN'S SHRIMP COCKTAIL

Chef John's Shrimp Cocktail image

Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Provided by Chef John

Categories Appetizers and Snacks Seafood Shrimp

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

3 quarts cold water
¼ onion, sliced
½ lemon
2 cloves garlic, peeled and bruised
2 sprigs fresh tarragon
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon whole black peppercorns
1 bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

Steps:

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g

MEXICAN SEAFOOD COCKTAIL

Mexican Seafood Cocktail image

Categories Salad Shellfish Tomato Vegetable Appetizer No-Cook Quick & Easy Cinco de Mayo Seafood Crab Avocado Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 first-course or light main-course servings

Number Of Ingredients 11

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
Accompaniment: oyster crackers or saltines (optional)

Steps:

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

ENGLISH GARDEN COCKTAIL

English garden cocktail image

Celebrate summer with an English garden cocktail. It's a refreshing mix of gin, elderflower cordial and apple juice, plus mint, lemon and cucumber flavours

Provided by Anna Glover

Categories Drink

Time 5m

Number Of Ingredients 7

Ingredients

5 mint leaves, bruised
30ml gin
2 tsp elderflower cordial (use more or less, depending on how sweet you like it)
2 tsp lemon juice
large handful of ice
cloudy apple juice, for topping up
1 long strip of cucumber, peeled using a vegetable peeler

Steps:

Mix the mint leaves, gin, elderflower cordial and lemon juice together in the bottom of a tall glass using a long-handled spoon.
Add a large handful of ice, then top up with the apple juice. Stir well, then drop in the strip of cucumber before serving.

Nutrition Facts : Calories 118 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.1 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium

MEXICAN SEAFOOD COCKTAIL

Mexican Seafood Cocktail image

Given a choice, I'd really rather be eating a Mexican cóctel de mariscos, a tall glass filled with seafood and topped up with an extraordinary tomato salsa spiked with jalapeños and serranos, chopped onion and fresh lime juice. Whenever my travels in Mexico take me to coastal regions, I always stop by at least one beach restaurant to indulge in this stellar concoction. It is known there, aptly, as vuelve a la vida, or "return to life," whether for a diner in need of restoration or as a morning-after hangover cure.

Provided by David Tanis

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 medium tomatoes, about 1 pound
2 jalapeño chiles
Salt
Pinch of pimentón or chipotle chile powder
12 littleneck clams, scrubbed
1 pound mussels, scrubbed
8 large shrimp, shell-on
1/2 pound squid, sliced in thin rings
Juice of 2 limes, plus 4 lime wedges for serving
1/4 pound cooked crab meat
1/4 cup finely chopped white onion
4 scallions, slivered
1 serrano chile, thinly sliced
2 tablespoons roughly chopped cilantro

Steps:

Heat a stovetop grill or charcoal barbecue to high (or use broiler if desired). Place tomatoes and chiles on grill and allow to char, turning to black on all sides, about 5 minutes. Let cool to room temperature; do not peel. Chop tomatoes in quarters and place in jar of a blender. Cut stems off chiles, then cut them lengthwise. Remove seeds if desired. Add chiles to blender jar, along with 1/2 teaspoon salt, the pimentón and 1 cup water. Blend to a rough purée, then pour into a bowl and let cool. You should have about 3 cups.
Put the clams and 1 cup water in a wide skillet with lid. Set pan over high heat and bring to a boil. Cover and let cook until all clams have opened, about 5 minutes. Transfer clams and cooking juices to a large bowl and let cool. Repeat process with mussels, adding another 1 cup water to pan. Transfer to another bowl (separate from clams).
Put shrimp in the wide skillet and cover with well-salted water. Place pan over high heat and bring to a simmer, then cook 1 minute. Remove shrimp with slotted spoon and let cool. Add squid to the same pan with simmering water and let cook just until firm, about 30 seconds. Drain squid and let cool.
Pluck clams and mussels from their shells, reserving clam juice. Peel and devein shrimp and cut in half lengthwise.
Thin tomato sauce with 1/2 cup clam juice. (Save mussel juice for another use; refrigerate for up to 2 days, or freeze it.) Add lime juice and adjust seasoning. Ladle a little sauce into 4 wide glasses or bowls. Add clams, mussels, shrimp, squid and crab meat to each glass. Add chopped onion and scallion to each glass, then top with remaining sauce. Gently stir with a teaspoon to distribute ingredients. Chill well. Just before serving, garnish with sliced serrano chile and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 1 gram, Sodium 940 milligrams, Sugar 4 grams, TransFat 0 grams

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DEFINE GARDEN FRESH RECIPES ALL YOU NEED IS FOOD

Serve shrimp mixture in cocktail glasses. Nutrition Facts : Calories 103 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 619mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g …
From stevehacks.com

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100+ SEAFOOD RECIPES - DELICIOUS. MAGAZINE

Crab recipes (43) Lobster recipes (8) Squid recipes (26) Seafood curry recipes (26) Simple & easy shellfish recipes (25) Prawn cocktail recipes (10) Mussel recipes (22) Clam recipes (19) Scallop recipes (20)
From deliciousmagazine.co.uk

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GARDEN-FRESH SEAFOOD COCKTAIL

Jul 18, 2016 - For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
From pinterest.co.uk

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