SHRIMP SALAD COCKTAILS
This appetizer looks elegant and beautiful in a stemmed glass...and it tastes even better. For a special touch, garnish each glass with an extra shrimp. -Sue Sonnenberg, Napoleon, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mayonnaise, ketchup, lemon juice and Worcestershire sauce. In a large bowl, combine the shrimp, celery, tarragon, salt and pepper. Add 1 cup dressing; toss to coat., Spoon 1 tablespoon dressing into eight cocktail glasses. Layer each with 1/4 cup lettuce, 1/2 cup shrimp mixture, 1/4 cup grapes, 1/3 cup tomatoes and 1 tablespoon mango. Top with remaining dressing; sprinkle with chives. Serve immediately.
Nutrition Facts : Calories 580 calories, Fat 46g fat (6g saturated fat), Cholesterol 192mg cholesterol, Sodium 670mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein.
SHRIMP COCKTAIL SALAD
Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In small bowl, combine mayonnaise and cocktail sauce; blend well.
- In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
- To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.
Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 175 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g
COCKTAIL SHRIMP SALAD
A nice Mexican-inspired shrimp salad that is highly rated and requested, especially during the summer months. Easy to make, and ingredients can be adjusted to your liking. It is great with regular saltines; however, for it to be authentic, place salad on tostadas and top off with diced avocado and a splash of bottled hot sauce for a true experience!
Provided by COCINALATINA
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 11.1 g, Cholesterol 110.7 mg, Fat 0.8 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 0.2 g, Sodium 507.8 mg, Sugar 8.1 g
ROASTED SHRIMP COCKTAIL SALAD
Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the broiler to high with a rack set 3-inches from the heat source.
- Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
- Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
- Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.
SHRIMP COCKTAIL EXOTIQUE
Steps:
- Make shrimp
- With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
- Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
- Make sauce:
- In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.
- Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
- Divide salad among 4 plates, mounding it, and spoon sauce over salad.
CLASSIC SHRIMP COCKTAIL
This cocktail sauce was in the first Betty Crocker cookbook in 1950, along with the shrimp in another chapter. Now they appear together and it just seems to be right!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
- Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g
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4.6/5 (7)Category SaladsCuisine AmericanTotal Time 25 mins
- Place the shrimp, garlic, oil and lemon juice in a mixing bowl Season lightly with salt and freshly ground black pepper and toss to combine.
- Place a large frying pan over medium-high heat. Add the shrimp and sauté until they turn pink and opaque, 2 to 4 minutes. Remove from the heat and set aside.
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- To assemble the salads, arrange a bed of lettuce on each of 4 plates and top with tomato wedges and slices of avocado, cucumber and onion. Divide the shrimp between the salads and drizzle each with a portion of dressing.
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