Shrimp Verde Cocktail Recipes

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SHRIMP COCKTAIL



Shrimp Cocktail image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

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.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

SHRIMP COCKTAIL VERACRUZ-STYLE RECIPE - (4.4/5)



Shrimp Cocktail Veracruz-Style Recipe - (4.4/5) image

Provided by SFCook

Number Of Ingredients 27

For Shrimp:
1 lb. small raw shrimp (50 - 55)
2 Tbsp. salt
1 tsp. whole black peppercorns
Juice of 4 - 6 limes + lime halves
Sauce:
2 plum tomatoes, peeled, cored & chopped (or 1 regular tomato)
1/2 small white (or red) onion, peeled and chopped
3 scallions, thinly sliced, crosswise
1 garlic clove, peeled and minced
1-2 fresh jalapeño(s), sliced (seeded to lessen heat)
4-6 Tbsp. extra-virgin olive oil
Zest of 1 lime
2 Tbsp. fresh lime juice + more for serving
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro (or Italian or curly parsley) + more for serving
Salt and freshly ground white pepper to taste (approx. 1 tsp. salt, 3/4 tsp. pepper)
1 avocado, peeled and sliced (or coarsely chopped, for individual servings)
Lime wedges & cilantro or parsley sprigs
Optional: diced cucumber; Tabasco or a vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
Salsa Verde (to be served on the side):
1/2 lb. fresh tomatillos
1 garlic clove, peeled and chopped
4 fresh Serrano chiles, stemmed and chopped
Salt
2 Tbsp. minced white onion
2 Tbsp. roughly chopped fresh cilantro

Steps:

  • For SHRIMP: 1. Add salt, peppercorns, lime juice and lime halves to 4 cups boiling water. Add shrimp, cover, lower heat and return to boil. Simmer just until opaque in center, about 1 1/2 to 2 minutes (a minute or two longer for larger shrimp.) Drain and quickly place shrimp in ice water to stop cooking. Peel & devein; pat dry. (If using larger shrimp, cut in 1/2 or 1/3's.) SAUCE: 2. Mix together tomatoes, onions, scallions, garlic, and jalapeño. Add shrimp and lightly toss. 3. Stir together oil, lime zest, lime & lemon juice, and cilantro or parsley; stir gently into shrimp; season to taste with salt and pepper. May be covered and chilled, to this point, overnight. 4. To serve, top with avocado, lightly sprinkle with lime juice and chopped cilantro or parsley (add a few drops of hot sauce for extra spice); garnish with lime wedges & cilantro or parsley sprigs. SALSA VERDE: Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped. Transfer to a bowl and stir in onions and cilantro. Season with salt.

SHRIMP VERDE



Shrimp Verde image

Make and share this Shrimp Verde recipe from Food.com.

Provided by DrGaellon

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, chopped
1/4 cup chopped green onion
1 lb large raw shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 red bell pepper, cut in small dice
1/4 cup fruity white wine
1/2 cup chopped flat-leaf Italian parsley
1/3 cup freshly grated pecorino romano cheese

Steps:

  • Melt butter in olive oil in a large skillet. Saute garlic and scallions briefly, but do not brown the garlic.
  • Toss in shrimp, salt, and red bell pepper and saute until shrimp are pink and barely opaque. Stir in white wine and parsley and simmer 2-3 minutes until wine reduces by half.
  • Remove from heat and pour into a serving dish. Sprinkle with grated Romano cheese.

Nutrition Facts : Calories 205.5, Fat 8.4, SaturatedFat 2.7, Cholesterol 180.2, Sodium 421, Carbohydrate 5.1, Fiber 1.3, Sugar 1.1, Protein 24.1

SHRIMP COCKTAIL VINCENTE



Shrimp Cocktail Vincente image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 18

1 pound fresh shrimp, 50 to 60 per pound size, unpeeled
2 teaspoons vegetable oil
3/4 cup chopped plum tomato
1/4 cup chopped yellow onion
1 clove garlic, sliced
1/4 bunch cilantro, chopped
1 jalapeno, chopped
1/2 lime, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 quart water
1 cup pico de gallo, see Cook's Note*
1 cup reserved shrimp stock
1 cup prepared cocktail sauce
1 large ripe avocado, peeled and diced
Lettuce leaves, for garnish
Lime slices, for garnish
Tortilla chips, for garnish

Steps:

  • For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour.
  • In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.

SHRIMP VERDE



Shrimp Verde image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cooked, cleaned shrimp, chopped in 1/4 inch dice
1/4 cup lime juice
1/4 pound tomatillos, husks removed and diced
1 bunch green onions, sliced
4 jalapenos, seeded and chopped
1 clove garlic, peeled
1 bunch cilantro leaves, chopped
1 small avocado, peeled and pit removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Marinate the shrimp in the lime juice for one hour. Drain and reserve the juice. In a large bowl combine the shrimp, tomatillos, green onions, jalapenos, garlic, cilantro, avocados, salt and pepper and toss to coat.
  • Serve immediately.

SHRIMP VERDE



Shrimp Verde image

This is a very versatile dish that can be used with toothpicks as an appetizer, as a side dish, or with angelhair pasta as a main dish.

Provided by Bippie

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
2 garlic cloves, chopped
1/4 cup green onion, chopped
1 lb fresh shrimp, peeled and deveined
1/2 cup flat-leaf Italian parsley, chopped
1/2 cup parmesan cheese, grated

Steps:

  • Heat olive oil in a large skillet. Saute garlic and onions briefly, but do not brown the garlic.
  • Toss in shrimp and saute until pink and opaque in the center. Stir in parsley and heat through.
  • Remove from heat and pour into a serving dish. Sprinkle with parmesan cheese.

Nutrition Facts : Calories 245.6, Fat 12.4, SaturatedFat 3.5, Cholesterol 183.8, Sodium 372.8, Carbohydrate 3.9, Fiber 1, Sugar 0.5, Protein 28.7

SHRIMP ENCHILADAS VERDE



Shrimp Enchiladas Verde image

Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.

Provided by Barb G.

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup frozen corn, thawed
1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen)
2 (4 ounce) cans chopped green chilies (not drained)
2 cups canned green enchilada sauce or 2 cups green chili salsa, divided
12 corn tortillas
1 (15 ounce) can fat-free refried beans
1 cup shredded cheese, such as Mexican-style, Monterey Jack, cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
  • Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes.
  • Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
  • Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Nutrition Facts : Calories 243.5, Fat 6.5, SaturatedFat 2.7, Cholesterol 119.5, Sodium 437.6, Carbohydrate 29.2, Fiber 4, Sugar 2.3, Protein 18.8

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