Shrimp With Cocktail Salsa Recipes

SHRIMP AND CRAB WITH COCKTAIL SALSA

Steps:

• Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
• Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

Steps:

• 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
• 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
• 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
• 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
• CONTACT GRILL:
• Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
• GRILL PAN:
• Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
• BUILT-IN GRILL:
• Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
• FREESTANDING GRILL:
• Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
• FIREPLACE GRILL:
• Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.

SHRIMP WITH COCKTAIL SALSA

Steps:

• Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
• Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
• Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.

20 BEST SHRIMP APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp appetizer in 30 minutes or less!

SHRIMP COCKTAIL WITH HOMEMADE SALSA

Steps:

• POUR lime juice over shrimp in a bowl. Let stand about 3 minutes. Drain.
• Salsa Rosada: In a separate bowl put mayonnaise, ketchup and Worcestershire saucet. Stir everything well.
• MIX salsa rosada with shrimp, cucumber and onion in a large bowl. Refrigerate for 30 minutes.
• In 12 small bowls place a layer of lettuce at the bottom, then avocado and one of the shrimp mixture. Garnish with cilantro.