Shrimp Cocktail Recipe By Tasty Recipes

SHRIMP COCKTAIL

Shrimp Cocktail image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

Ingredients

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

Steps:

In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

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

Ingredients

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!

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

Ingredients

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.

DELICIOUS SHRIMP COCKTAIL

Delicious Shrimp Cocktail image

Even though I love shrimp I hated shrimp cocktail until a friend from work brought this for us! Shrimp cocktail kicked up a notch. There's six hours (not incl in prep time) of refrigeration time, so plan ahead!

Provided by Kitty Kat Cook

Categories Mexican

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs large raw shrimp, peeled tail on (or more up to 2lbs)
20 ounces ketchup, at room temp (of choice)
6 cups water
1 medium white onions or 1 medium yellow onion, finely chopped
1 medium plum tomato
1/2 cup fresh cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
1 tablespoon hot sauce (or more, Tapa Tio Brand preferred)
1 teaspoon salt (to taste)
2 Hass avocadoes, sliced
30 saltines or 30 salted crackers

Steps:

Bring water to a boil, add salt and shrimp (leave tails on). Boil for 3-4 mins or until pink, do not overcook. Strain shrimp out of the water (reserve the water). Shock the shrimp in icy cold water, to stop the cooking process. Remove the tails.
Run water (the one you boiled the shrimp in) through a strainer to strain the grits.
Put warm water and entire bottle of ketchup in a glass container, and whisk until well blended. To this sauce add in the onion, tomato, cilantro, lime juice, and hot sauce. Stir. Last but not least add the shrimp.
Seal the container and allow it to sit in the fridge for 6hrs-overnight. The longer the better. Serve with the avocados and crackers and enjoy!

Nutrition Facts : Calories 576.9, Fat 19.4, SaturatedFat 2.9, Cholesterol 258.8, Sodium 2775.8, Carbohydrate 65, Fiber 7.7, Sugar 34.6, Protein 41.3

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

Ingredients

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.

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