MEXICAN SHRIMP COCKTAIL
It's up to you how to enjoy this cocktail-eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. -Erin Moreno, Arcadia, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.
Nutrition Facts : Calories 142 calories, Fat 5g fat (0 saturated fat), Cholesterol 122mg cholesterol, Sodium 826mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
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
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
SHRIMP COCKTAIL SOUP
Make and share this Shrimp Cocktail Soup recipe from Food.com.
Provided by COOKJLT
Categories Clear Soup
Time 20m
Yield 1 cup each serving, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- mix everything in pot heat then eat with corn shells as crackers or after heast let cool then eat.
Nutrition Facts : Calories 513.7, Fat 4.4, SaturatedFat 0.6, Cholesterol 365.8, Sodium 4269.6, Carbohydrate 65.4, Fiber 4.1, Sugar 51.9, Protein 57.7
SHRIMP COCKTAIL
This method for a beloved appetizer maximizes flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds. Rather than wash away all the spices with a rinse or a plunge in an ice bath, you stop the cooking by pouring ice directly into the hot bath. For dipping, go for a classic cocktail sauce with the sharp brightness of lemon and horseradish, or a simple garlicky dill butter, which makes the shrimp taste somehow of lobster, or a comforting, warmly spiced honey mustard, because you always need a creamy option. Enjoy the plump shrimp with your favorite sauce - or all three.
Provided by Eric Kim
Categories finger foods, seafood, appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Make the shrimp: In a large bowl, toss together the shrimp and 2 teaspoons salt, and set aside. Keep the 8 cups ice nearby, either in another large bowl or directly in the icemaker tray of your refrigerator.
- Meanwhile, fill a large pot with 8 cups water, 1/2 cup salt, the chile powder and celery seeds, and bring to a boil. Remove the pot from the heat and add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes.
- Immediately dump the ice into the pot to stop the cooking, stirring occasionally, until the liquid is cool to warm or room temperature, about 1 minute. Pour the contents of the pot into a colander in the sink, then transfer the drained, celery seed-dotted shrimp to a large platter and refrigerate until ready to eat. Cut the lemons into quarters lengthwise, then cut each piece in half crosswise.
- Make the cocktail sauce: In a small bowl, stir the ketchup, lemon juice, horseradish and garlic to combine, and season to taste with salt, pepper and Tabasco sauce.
- Make the garlicky dill butter: Melt the butter in a small saucepan over medium-low heat or in the microwave. Add the garlic, dill, lemon juice and sugar to a small bowl and stir in the hot melted butter. Season generously with salt and pepper.
- Make the curried honey mustard: In a small bowl, stir the mayonnaise, mustard, honey, lemon juice, curry powder and cayenne to combine. Season to taste with salt and pepper. All three sauces can be stored in separate airtight containers in the refrigerator for up to 3 days. (The dill butter will need to be reheated in the microwave or on the stove over medium-low heat until liquid again.)
- To serve, cover a large platter with cubed or crushed ice, top with the poached and cooled shrimp and scatter the lemon pieces all over. Serve with one or more of the dipping sauces on the side.
SHRIMP COCKTAIL SANDWICH
Make and share this Shrimp Cocktail Sandwich recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Butter the slices of bread.
- Mix the cocktail sauce ingredients together then add the shrimp, stirring well to coat.
- Top one slice of bread with the arugula leaves followed by the shrimp mixture.
- Top with the other slice of bread.
- Cut into trianges and serve!
Nutrition Facts : Calories 485.9, Fat 14, SaturatedFat 7, Cholesterol 419.7, Sodium 1082.2, Carbohydrate 41.5, Fiber 3, Sugar 11.6, Protein 48.7
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