Shrimp Cocktail With Serrano Mint Sauce Recipes

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GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE



Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 pound large shrimp (about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh cilantro leaves
1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
One 1-inch piece fresh ginger, peeled and chopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt

Steps:

  • Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
  • Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
  • Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.

Nutrition Facts : Calories 166 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 143 milligrams, Sodium 1475 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 17 grams, Sugar 3 grams

LEMON MINT SAUCE WITH SHRIMP



Lemon Mint Sauce with Shrimp image

Delicious shrimp in a wonderful lemon sauce.

Provided by Dondre'

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 6

Number Of Ingredients 9

1 red bell pepper, julienned
¾ pound large cooked shrimp, peeled and deveined
½ cup chopped fresh mint leaves
¼ cup fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 pound dry fettuccini pasta

Steps:

  • Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
  • In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
  • Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 57.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 3.1 g, Protein 22.2 g, SaturatedFat 1.5 g, Sodium 422.5 mg, Sugar 3.3 g

MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

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

2 medium tomatoes, seeded and finely chopped
1 medium onion, finely chopped
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
1/2 teaspoon salt
1 bottle (12-1/2 ounces) mandarin natural flavor soda
1-1/2 cups Clamato juice
1/4 cup lime juice
1/4 cup ketchup
1-1/2 pounds peeled and deveined cooked shrimp (100-150 per pound)
2 avocados, finely chopped
Tortilla chips

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.

SHRIMP COCKTAIL WITH WHISKEY MAYONNAISE



Shrimp Cocktail With Whiskey Mayonnaise image

This is really a basic shrimp cocktail recipe with whiskey added to perk it up. Some people use sherry instead, or if you prefer, add no alcohol at all, just a dash of worcestershire sauce.

Provided by English_Rose

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup mayonnaise
5 tablespoons tomato ketchup
2 tablespoons whiskey
4 tablespoons plain yogurt
mixed salad green, for 4 people
8 ounces jumbo shrimp, cooked and peeled
salt and black pepper
10 basil leaves, shredded, to garnish

Steps:

  • Place the mayonnaise, ketchup, whiskey and yogurt into a bowl and whisk well together. Season to taste.
  • Plae the salad leaves on individual plates or in one serving bowl.
  • Pile the shrimp in the centre and drizzle with the dressing.
  • Garnish with basil.

SHRIMP COCKTAIL



Shrimp Cocktail image

Provided by Amanda Hesser

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved
5 tablespoons kosher salt
3 cups white wine
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 bay leaves
1 cup flat-leaf parsley leaves
4 sprigs fresh tarragon
2 lemons, halved
Cocktail sauce (see recipe)
Sauce Verte (see recipe)
Rouille (see recipe)

Steps:

  • In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
  • Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
  • To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.

ENSENADA SHRIMP COCKTAIL



Ensenada Shrimp Cocktail image

Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 12

1 pound peeled and deveined cooked medium shrimp
2 plum tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped
1/4 cup chopped red onion
2 green onions, chopped
2 tablespoons minced fresh cilantro
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon key lime juice or lime juice
1 teaspoon adobo seasoning
Lime wedges

Steps:

  • In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat., Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.

Nutrition Facts : Calories 105 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 323mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

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