Hot And Peppery Cocktail Shrimp Recipes

HOT AND PEPPERY COCKTAIL SHRIMP

Steps:

• Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.
• Heat oven to 400°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Arrange shrimp in single layer in pan.
• Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot with toothpicks.

HOT PEPPER AND GARLIC SHRIMP

Steps:

• Pat shrimp dry.
• Heat oil in a large heavy skillet over moderately low heat and add garlic, red pepper flakes and sea salt.
• Cook until garlic is pale golden, about 4 to 5 minutes.
• Increase heat to moderately high and add shrimp.
• Saute' shrimp turning occasionally, about 3 to 4 minutes.
• Remove from heat and stir in lemon juice and transfer to a serving bowl.

HOT SHRIMP COCKTAIL

Steps:

• Bring 2 cups water to boil. Add sugar and peppers. Add the shrimp slowly so that the water does not stop boiling.
• Cover and boil 2-4 minutes. Do not overboil.
• Stir mustard into cream; add garlic.
• When shrimp are done, drain well and mix with sauce.
• Divide them into 4 heated dishes and serve as a first course.
• When I serve this to friends, I get raves and it is so easy.

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Steps:

• Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
• Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

HOT AND PEPPERY COCKTAIL SHRIMP

Steps:

• Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours. Heat oven to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Arrange shrimp in single layer in pan. Bake 10 to 12 minutes or until shrimp are pink. Drizzle with oil. Serve hot with toothpicks. 1 Serving: Calories 50 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 80mg Sodium 140mg Carbohydrate 1g (Dietary Fiber 0g) Protein 9g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HOT PEPPER AND GARLIC SHRIMP

Steps:

• Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.