Shrimp Cocktail With Serrano Mint Sauce Recipes
COCKTAIL SAUCE FOR SHRIMP
A very hot cocktail sauce with a touch of sweetness.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 1.6 g, Sodium 35.5 mg, Sugar 5.7 g
(SHRIMP) COCKTAIL SAUCE
Make and share this (Shrimp) Cocktail Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients and chill.
- When ready to serve dip shrimp and enjoy.
GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
- Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
- Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.
Nutrition Facts : Calories 166 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 143 milligrams, Sodium 1475 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 17 grams, Sugar 3 grams
TEJANO STYLE SHRIMP COCKTAIL
For those of you unable to make it to South Texas: a shrimp cocktail made Tex-Mex style to include cilantro and serrano chiles. An authentic flavor that will blow your tastebuds away, without leaving your home! Serve with saltine crackers.
Provided by Rey Garza
Categories Appetizers and Snacks Spicy
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, combine shrimp, cucumber, tomato, green onion, cilantro, and serrano pepper. Stir in tomato sauce, and vinegar. Squeeze lime juice over mixture.
Nutrition Facts : Calories 76 calories, Carbohydrate 4.8 g, Cholesterol 110.7 mg, Fat 0.8 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 0.2 g, Sodium 279 mg, Sugar 2.3 g
SHRIMP WITH COCKTAIL SAUCE
Steps:
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving.
- Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges.
Nutrition Facts : Calories 161 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 171 milligrams, Sodium 692 milligrams, Carbohydrate 12 grams, Protein 23 grams, Sugar 9 grams
SHRIMP COCKTAIL WITH SERRANO-MINT SAUCE
Steps:
- For the shrimp: Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and let stand in water until just cooked through, about 3 minutes. Drain and cool. Peel shrimp, leaving tails on, and devein. Season shrimp with salt. Refrigerate until ready to serve.
- For the serrano-mint sauce: Place all ingredients, except for salt, in a blender. Pulse until smooth. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving.
- Bring shrimp to room temperature just before serving. Drizzle with chili oil, if using. Sprinkle shrimp with a few cilantro leaves. Serve shrimp with serrano-mint sauce for dipping.
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MEXICAN SHRIMP COCKTAIL RECIPE | FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 1 hr 50 minsCategory Shrimp
- Make the shrimp and shrimp stock: Heat a large cast-iron skillet over high. Add bell pepper, tomato, onion, and garlic; cook, turning occasionally, until vegetables are charred in spots and slightly softened, about 15 minutes.
- Meanwhile, peel and devein shrimp, leaving tails on; reserve shells. In a large bowl, toss together peeled shrimp and 1 teaspoon salt. Cover and chill until ready to use.
- In a large saucepan, bring 2 quarts water, charred vegetable mixture, celery, and bay leaves to a boil over medium-high. Reduce heat to medium-low, and simmer, lightly mashing stock with a slotted spoon, until stock is light red, about 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids. Wipe saucepan clean, and return strained shrimp stock to saucepan. Add saffron, black pepper, and remaining 1 tablespoon salt. Bring to a simmer over medium-high. Reduce heat to medium, and gently simmer until saffron has bloomed and the stock is rich red, about 10 minutes. Add shrimp; cook, stirring occasionally, until just cooked through, 2 to 3 minutes.
- Using a slotted spoon, transfer shrimp to a colander; rinse under cold running water to stop the cooking process. Drain well. Pour stock through a fine wire-mesh strainer into a large measuring cup; discard solids. Set shrimp aside.
SPICY SHRIMP WITH MINT | RICARDO
From ricardocuisine.com
5/5 (6)Total Time 30 minsCategory Main DishesCalories 410 per serving
- In a saucepan over medium-high heat, brown the onion and garlic in the oil. Season with salt and pepper. Add the tomato sauce or the tomatoes. Bring to a boil, then simmer gently for about 10 minutes. Add the cream and adjust the seasoning. Set aside and keep warm.
- In a bowl, combine the vinegar, oil, garlic, red pepper flakes and shrimp. Season with salt and pepper. Refrigerate for 15 minutes to 1 hour.
CLASSIC SHRIMP COCKTAIL SAUCE RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 5 minsCategory Healthy Finger Food RecipesCalories 100 per serving
SHRIMP COCKTAIL SAUCE RECIPE - EASY CLASSIC SEAFOOD SAUCE
From theblackpeppercorn.com
4.9/5 (71)Total Time 5 minsCategory AppetizerCalories 13 per serving
SHRIMP COCKTAIL (USE FRESH OR FROZEN SHRIMP!) - SPEND WITH ...
From spendwithpennies.com
5/5 (4)Total Time 25 minsCategory Appetizer, Party Food, Seafood, SnackCalories 86 per serving
- Place 6 cups of water in a saucepan. Add celery, salt, thyme, parsley, peppercorns, and bay leaf. Bring to a boil and let simmer 10 minutes (while you prepare the shrimp if needed).
- If your shrimp have the shells on, you will need to remove the shell leaving the tail intact. To prepare shrimp, cut the top of the shrimp shell along the back all the way down to the tail. Remove the shell leaving the tail in place. Place a small knife under the black vein and remove and discard it. Repeat with remaining shrimp.
- Add one half lemon and shrimp to the simmering water. Immediately remove from heat and cover.
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