Summershrimpcocktail Recipes

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

Ingredients

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

SUMMER SCALLOP AND SHRIMP COCTEL

Summer Scallop and Shrimp Coctel image

Provided by Marcela Valladolid

Time 17m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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.

ZIPPY SUMMER SHRIMP

Zippy Summer Shrimp image

My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!

Provided by REBECCADK

Categories Seafood Shellfish Shrimp

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

⅓ cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
¼ cup lemon juice
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper

Steps:

Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Nutrition Facts : Calories 238 calories, Carbohydrate 2.2 g, Cholesterol 230.4 mg, Fat 13.9 g, Fiber 0.5 g, Protein 25.1 g, SaturatedFat 2.1 g, Sodium 459.3 mg, Sugar 0.4 g

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