SHRIMP SALSA
This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.
Provided by witchywoman
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g
ORIGINAL MEXICAN SHRIMP COCKTAIL
Surprise your guests with this delicioso appetizer! This Mexican shrimp cocktail begins any taco, enchilada, burrito, or tostada night with a bang! Don't expect to have anything left over but an empty dish. Try it without the shrimp for those who don't like seafood. Serve with saltine crackers or tortilla chips as an alternative! Enjoy!
Provided by JeffnJamie
Categories Appetizers and Snacks Seafood Shrimp
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
Nutrition Facts : Calories 333 calories, Carbohydrate 28.7 g, Cholesterol 172.6 mg, Fat 16 g, Fiber 9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 934.9 mg, Sugar 13.2 g
SHRIMP COCKTAIL
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6 dozen (1-1/4 cups sauce).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
SHRIMP WITH COCKTAIL SALSA
A bit different take on a seafood cocktail sauce. I modified this recipe a bit to suite my needs. I have used the coctail salsa as a base in my Seafood Supreme (234274).
Provided by Abby Girl
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
- Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
- Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.
SHRIMP COCKTAIL WITH HOMEMADE SALSA
Dive into this delicious Shrimp Cocktail with Homemade Salsa. Made with creamy homemade salsa, there's nothing quite as tasty as a shrimp cocktail to eat with crackers or any other side you're a fan of. Share this Shrimp Cocktail with Homemade Salsa with friends to make a splash!
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 portions
Number Of Ingredients 10
Steps:
- POUR lime juice over shrimp in a bowl. Let stand about 3 minutes. Drain.
- Salsa Rosada: In a separate bowl put mayonnaise, ketchup and Worcestershire saucet. Stir everything well.
- MIX salsa rosada with shrimp, cucumber and onion in a large bowl. Refrigerate for 30 minutes.
- In 12 small bowls place a layer of lettuce at the bottom, then avocado and one of the shrimp mixture. Garnish with cilantro.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP COCKTAIL WITH HOMEMADE SAUCE
Who doesn't love shrimp cocktail? It always scores major fancy points but couldn't be easier to make--even when you concoct your own cocktail sauce. The cardinal sin of shrimp cocktail is serving mealy, overcooked shrimp; cooking them with the peel on will help prevent them from overcooking. Also, leave enough time to chill the shrimp well-it's important to serve them to your guests ice cold!
Provided by Amanda Freitag
Categories appetizer
Time 20m
Yield about 2 cups / 4 servings
Number Of Ingredients 10
Steps:
- For the shrimp: In a wide, shallow pan, combine the lemon, peppercorns, bay leaves, wine, and salt. Bring the poaching liquid to a gentle simmer over low heat. Add the shrimp and poach them for 3 to 5 minutes, or until they turn pink. Drain the shrimp and let them cool until they're cool enough to handle.
- Peel the shrimp, leaving the tails on.
- Look for the dark "vein" that runs the length of the shrimp's back. In order to remove it without destroying the shrimp, I recommend laying the shrimp on its side and carefully running a sharp paring knife down its back to make a shallow cut. Use the tip of the knife to extract the exposed vein.
- Refrigerate the shrimp until you're about to serve them.
- Meanwhile, in a medium bowl, whisk together the ketchup, pepper, lemon juice, and horseradish to make the cocktail sauce. Taste the sauce and season with more horseradish if you want to add extra kick. Refrigerate.
- Serve both the shrimp and cocktail sauce very cold.
SHRIMP SALSA
"Every time I take this salsa to a party, it's the first thing to go," details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 12
Steps:
- Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 236mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
MEXICAN SHRIMP COCKTAIL
Steps:
- Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes.
- Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper.
- Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top.
SHRIMP AND CRAB WITH COCKTAIL SALSA
Steps:
- Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
- Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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