A Summers Night Shrimp Cocktail Recipes

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BLOODY MARY SHRIMP COCKTAIL "CEVICHE"



Bloody Mary Shrimp Cocktail

Provided by Katie Lee Biegel

Categories     appetizer

Time 4h15m

Yield 4 servings

Number Of Ingredients 11

1 pound frozen peeled cooked shrimp (16- to 20-count), defrosted, tails removed, cut into 1/4-inch pieces
3/4 cup bloody Mary mix
1 1/2 teaspoons celery salt
Juice of 1 lime
4 cups frozen white rice
2 tablespoons minced fresh cilantro
2 tablespoons minced red onion
1 avocado, diced
Hot sauce, as desired, optional
Kosher salt and freshly ground black pepper
Plantain chips, for serving

Steps:

  • In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours.
  • Cook the frozen rice according to the package instructions. Cool to room temperature.
  • Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips.

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 GAZPACHO



Shrimp Gazpacho image

DH doesn't like gazpacho...but loves shrimp cocktail! I found this recipe in the June Food Everyday magazine. No complaints last night! Perfect light summer meal! I served it with grilled garlic bread.

Provided by katie in the UP

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb medium shrimp, peeled, deveined and tails removed
3 cups plum tomatoes, chopped
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup roasted sweet peppers, I used fresh
red pepper, but recipe calls for jarred
1 1/2 cups tomato juice
2 tablespoons red wine vinegar

Steps:

  • In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add shrimp and cook on both sides (may have to do it in batches).
  • In a food processor, combine tomatoes, onion, garlic, cucumber and 1/2 the roasted peppers (here's where I also added crushed red chili flakes -- approx 1 tsp -- we like it spicy!) Process until well combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper to taste.
  • To serve divide tomato mixture in bowls and top with shrimp and remaining roasted peppers. I also garnished with herbs from the garden, I used cilantro and a few garlic chives.
  • Recipe is suppose to serve 4 -- maybe as a first course, but it served 2 large appetites as a main course tonight!

Nutrition Facts : Calories 201.7, Fat 5.7, SaturatedFat 0.9, Cholesterol 172.8, Sodium 421.5, Carbohydrate 12.9, Fiber 2.3, Sugar 7.8, Protein 25.4

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