Shrimp Cocktail Platter Recipes
SHRIMP COCKTAIL PLATTER
Enjoy this distinctive platter heaped with shrimp and served with a tangy cocktail sauce - a delicious seafood appetizer!
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 26
Number Of Ingredients 6
Steps:
- Rinse shrimp; pat dry. Line a 4-cup bowl with enough plastic wrap so that it hangs over edge of bowl. Arrange a layer of shrimp in a spiral pattern in bottom of bowl. Add additional layers, filling all spaces and pressing down, until bowl is full.
- Fold the plastic wrap over shrimp. Place two 1-pound cans on top of shrimp and refrigerate 1 hour.
- Meanwhile, in small bowl combine cocktail sauce, lime juice and chile powder; mix well. Cover and refrigerate until serving.
- Unwrap bowl. Pull plastic wrap away from top of bowl. To unmold, place a large platter upside down over bowl, then turn platter and bowl over; remove plastic wrap. Garnish the shrimp spiral with watercress and lemon slices. Serve with sauce.
Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 2 shrimp and 2 teaspoons sauce each, Sodium 190 mg, Sugar 2 g, TransFat 0 g
CREAM CHEESE SHRIMP COCKTAIL ON A PLATE
This recipe came about from a mix of several other recipes I have made over the years, and it has become a favorite. 35 years ago I would slap a brick of cream cheese on a platter, toss my homemade cocktail sauce with some canned or frozen shrimp, throw some crackers around the edge, and here ya go! I think you will agree that this recipe is much more sophisticated and tastes wonderful. Give this a try, any shrimp cocktail lovers will not be able to stay away! Cook time includes chilling time.
Provided by Chef PotPie
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pat shrimp dry with paper towels and place shrimp in large bowl. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place shrimp onto baking sheet leaving space between them. Put sheet into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces. (If you need to get this together faster, I put a baking sheet in the freezer until cold, then put the diced shrimp on it and stuff it in the freezer for about 15 minutes to chill.).
- Mix together the chili sauce, horseradish sauce, hot sauce, chopped celery, and half of the chopped green onions. Add shrimp and place in refrigerator to chill.
- With a hand mixer or stand mixer, beat together the cream cheeses until very smooth. Spread onto a rimmed plate, (an offset spatula is helpful here), into a smooth frosting-like layer of equal thickness. Cover lightly with waxed paper and place in refrigerator to chill.
- When ready to serve, use a slotted spoon to place shrimp mixture on top of cream cheese on plate and sprinkle with remaining chopped green onions.
- Serve with buttery crackers.
Nutrition Facts : Calories 570, Fat 34.9, SaturatedFat 13.9, Cholesterol 169.9, Sodium 1914.6, Carbohydrate 42.8, Fiber 5, Sugar 12.2, Protein 19.6
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