Shrimp Cocktail In Tomato Cups Recipes

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SHRIMP AND TOMATO MARTINIS



Shrimp and Tomato Martinis image

Looking for an elegant hors d'oeuvre or first course? This gussied-up shrimp cocktail gets high marks for flavor and presentation, plus it takes only 20 minutes to prepare.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 8

Number Of Ingredients 13

1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
3 medium tomatoes, seeded, chopped (1 1/2 cups)
2 cloves garlic, finely chopped
3 tablespoons chopped fresh basil leaves
2 tablespoons small capers, drained
1/2 teaspoon salt
1/2 teaspoon pepper
24 medium cooked shrimp (thawed if frozen), peeled, deveined (tail shells removed)
8 fresh basil leaves, sliced

Steps:

  • In small bowl, beat vinaigrette ingredients with whisk until smooth.
  • In medium bowl, mix tomato relish ingredients.
  • To serve, divide tomato relish evenly among 8 martini glasses. Top each with 3 shrimp. Spoon about 1 tablespoon vinaigrette over each. Garnish with sliced basil leaves.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g, TransFat 0 g

SHRIMP TEMPURA COCKTAIL



Shrimp Tempura Cocktail image

Provided by Ming Tsai

Categories     Onion     Tomato     Appetizer     Fry     Sauté     Lime     Shrimp     Avocado     Jalapeño     Cilantro     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 18

Tomato-chipotle puree
2 tablespoons olive oil
1 onion, chopped
2 large tomatoes, coarsely chopped
3 garlic cloves, minced
1 teaspoon minced canned chipotle chiles*
Avocado puree
2 large ripe avocados, peeled, pitted
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup minced shallots
2 tablespoons minced jalapeño chiles
Shrimp tempura
Vegetable oil (for deep-frying)
2 cups rice flour**
2 cups club soda
24 uncooked large shrimp, peeled, deveined, tail shells left intact
4 cups thinly sliced romaine lettuce

Steps:

  • For tomato-chipotle puree:
  • Heat oil in large skillet over medium-high heat. Add onion; sauté until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.
  • For avocado puree:
  • Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.
  • For shrimp tempura:
  • Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375°F.
  • Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.
  • Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
  • **Rice flour is available at specialty and natural foods stores.

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