Shrimp Cocktail With Homemade Salsa Recipes

SHRIMP COCKTAIL

Steps:

• Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
• Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
• To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
• Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
• Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
• Yield: 1 1/2 cups

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

SHRIMP SALSA

Steps:

• Combine all ingredients and chill 8 hours or overnight.

SHRIMP COCKTAIL WITH HOMEMADE SALSA

Steps:

• POUR lime juice over shrimp in a bowl. Let stand about 3 minutes. Drain.
• Salsa Rosada: In a separate bowl put mayonnaise, ketchup and Worcestershire saucet. Stir everything well.
• MIX salsa rosada with shrimp, cucumber and onion in a large bowl. Refrigerate for 30 minutes.
• In 12 small bowls place a layer of lettuce at the bottom, then avocado and one of the shrimp mixture. Garnish with cilantro.

SHRIMP WITH COCKTAIL SALSA

Steps:

• Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
• Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
• Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.

SHRIMP COCKTAIL WITH HOMEMADE SAUCE

Steps:

• For the shrimp: In a wide, shallow pan, combine the lemon, peppercorns, bay leaves, wine, and salt. Bring the poaching liquid to a gentle simmer over low heat. Add the shrimp and poach them for 3 to 5 minutes, or until they turn pink. Drain the shrimp and let them cool until they're cool enough to handle.
• Peel the shrimp, leaving the tails on.
• Look for the dark "vein" that runs the length of the shrimp's back. In order to remove it without destroying the shrimp, I recommend laying the shrimp on its side and carefully running a sharp paring knife down its back to make a shallow cut. Use the tip of the knife to extract the exposed vein.
• Refrigerate the shrimp until you're about to serve them.
• Meanwhile, in a medium bowl, whisk together the ketchup, pepper, lemon juice, and horseradish to make the cocktail sauce. Taste the sauce and season with more horseradish if you want to add extra kick. Refrigerate.
• Serve both the shrimp and cocktail sauce very cold.

SHRIMP COCKTAIL

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.