Summer Shrimp Cocktail Recipes

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SUMMER SCALLOP AND SHRIMP COCTEL



Summer Scallop and Shrimp Coctel image

Provided by Marcela Valladolid

Time 17m

Yield 4 servings

Number Of Ingredients 11

1/2 pound jumbo sea scallops, (6 to 8)
1/3 cup finely chopped red onion
1/4 cup clam-tomato juice (recommended: Clamato)
1/4 cup ketchup
1/4 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1 teaspoon seeded and finely chopped serrano chile, from about 1/2 serrano chile
1 teaspoon bottled hot sauce
1/2 pound cooked small shrimp, shelled, deveined and tails removed
Salt and freshly ground black pepper
Saltines or tortilla chips, for serving

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



Classic Shrimp Cocktail image

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

2 pounds large shrimp (16-20 count), peel on
2 large carrots, scrubbed but not peeled, cut into thirds
1 stalk celery with leaves, cut into thirds
4 sprigs thyme
1/2 teaspoon whole peppercorns
1 tablespoon kosher salt
2 lemons
3/4 cup ketchup
1 tablespoon fresh lemon juice
1 to 3 tablespoons fresh horseradish or prepared horseradish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce, such as Tabasco (optional)

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



Summer Shrimp Cocktail image

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

1 lb shrimp, peeled and deveined (medium or large)
3 tomatoes, chopped
4 green onions, chopped
1/2 cup ketchup
1/4 cup cilantro, chopped
1 small jalapeno pepper, finely chopped
2 tablespoons Italian salad dressing

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



Shrimp Cocktail Recipe by Tasty image

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

2 lb large shell-on shrimp
1 bottle white wine
2 cups water
1 head garlic, halved crosswise
2 lemons, halved crosswise, plus wedges, for serving
kosher salt, to taste
cocktail sauce, for serving

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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