SUMMER SCALLOP AND SHRIMP COCTEL
Provided by Marcela Valladolid
Time 17m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes. Drain well and chill for about 30 minutes, or up to overnight.
- Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated. Season with salt and pepper.
- Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
- Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.
CLASSIC SHRIMP COCKTAIL
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients-including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
- Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
- Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
- To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.
SUMMER SHRIMP COCKTAIL
Make and share this Summer Shrimp Cocktail recipe from Food.com.
Provided by Boomette
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of well salted water to the boil. Add shrimp to boiling water, place lid on pot and remove from heat. Set aside while you prepare the rest of the recipe.
- Combine chopped tomatoes, green onions, ketchup, cilantro, jalapeno and salad dressing.
- Drain the shrimp well and stir into the vegetable mixture. Cover and refrigerate for at least one hour. Overnight is even better.
- Serve with Melba toast or assorted crackers.
Nutrition Facts : Calories 187.8, Fat 2.4, SaturatedFat 0.3, Cholesterol 239, Sodium 1419, Carbohydrate 14.3, Fiber 1.7, Sugar 9.8, Protein 27.5
SHRIMP COCKTAIL RECIPE BY TASTY
Here's what you need: large shell-on shrimp, white wine, water, garlic, lemons, kosher salt, cocktail sauce
Provided by Codii Lopez
Categories Appetizers
Yield 4 servings
Number Of Ingredients 7
Steps:
- Use a paring knife to make a slit down the back of a shrimp to expose the vein. Use the tip of the knife to get under the vein and pull the vein out. Remove the rest of the shell, leaving the tail on. Repeat with the remaining shrimp.
- In a large stock pot over medium-high heat, combine the white wine, water, garlic, halved lemons, and salt and bring to a boil.
- Add the shrimp and cook until pink and tender, about 3 minutes. Remove the shrimp from the poaching liquid with a slotted spoon.
- Serve the shrimp with cocktail sauce and lemon wedges.
- Enjoy!
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