Spicy Adobo Shrimp Cocktail Recipes

IRON CHEF SPICY SHRIMP COCKTAIL

Iron Chef Spicy Shrimp Cocktail image

Provided by Geoffrey Zakarian

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 bay leaves
1 teaspoon black peppercorns
1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on
Lemon wedges, for garnish
1/2 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Thai sweet chile sauce
1/2 teaspoon Worcestershire sauce
Dash of hot sauce, such as Tabasco

Steps:

For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
Serve the shrimp with the cocktail sauce and lemon wedges.

SPICY MEXICAN SHRIMP COCKTAIL

Spicy Mexican Shrimp Cocktail image

Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls.

Provided by Rich

Categories Appetizers and Snacks Spicy

Time 2h15m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds cooked shrimp, peeled and deveined
½ cup finely chopped red onion
1 habanero pepper, diced
¼ cup fresh cilantro, chopped
1 jalapeno pepper, diced
1 tablespoon crushed garlic
1 ½ cups tomato and clam juice cocktail
¼ cup fresh lime juice
¼ cup ketchup
¼ cup prepared horseradish
1 teaspoon hot pepper sauce, or to taste
salt to taste
1 ripe avocado - peeled, pitted, and chopped

Steps:

Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 226 calories, Carbohydrate 16.1 g, Cholesterol 230.4 mg, Fat 6.3 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 1.1 g, Sodium 662.3 mg, Sugar 6.2 g

SPICY ADOBO SHRIMP COCKTAIL

Spicy Adobo Shrimp Cocktail image

Provided by Maggie Ruggiero

Categories Picnic Quick & Easy Lunch Shrimp Avocado Celery Cucumber Healthy Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 (first course or light lunch) servings

Number Of Ingredients 12

Ingredients

3/4 pound peeled and deveined medium shrimp
1 celery rib, sliced
1 firm-ripe 6-to 8-ounces avocado, chopped
1 Kirby cucumber, peeled and chopped
1 plum tomato, seeded and chopped
3 tablespoons finely chopped white onion
1 small garlic clove, minced
2 tablespoons chopped cilantro
1/4 cup ketchup
3 tablespoons fresh lime juice
1 teaspoon adobo sauce from canned chipotles in adobo
2 tablespoons water

Steps:

Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.

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