Summer Shrimp Cocktail Recipes
SHRIMP COCKTAIL RECIPE
A retro Shrimp Cocktail recipe is the perfect appetizer, healthy snack or light meal to share at holiday gatherings, summer picnics, and potluck parties!
Provided by Blair Lonergan
Categories Appetizer
Time 29m
Number Of Ingredients 11
Steps:
- Fill a large pot with 6 cups of water. Add the salt and sugar to the water. Squeeze lemon juice into the pot, and then add the lemon halves into the water as well. Bring the water a boil, stirring to dissolve that salt and sugar. Once the liquid boils, turn off the heat. Add the shrimp to the hot water and allow the shrimp to poach, uncovered, for about 3 ½ minutes (stirring occasionally).
- While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl.
- When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to sit in the ice bath for 10 minutes. Drain, pat dry, and peel. Pat dry again, cover, and refrigerate until ready to serve.
- Combine all of the ingredients in a large bowl. Cover and refrigerate until ready to serve.
- Serve shrimp with chilled sauce and lemon wedges. Garnish with fresh parsley, if desired.
Nutrition Facts : ServingSize 1 /4 of the shrimp and sauce, Calories 240.6 kcal, Carbohydrate 34.1 g, Protein 24.3 g, Fat 1.3 g, SaturatedFat 0.3 g, Cholesterol 221 mg, Sodium 988.5 mg, Fiber 0.3 g, Sugar 9.3 g, UnsaturatedFat 0.7 g
SUMMER SHRIMP COCKTAIL
Make and share this Summer Shrimp Cocktail recipe from Food.com.
Provided by Boomette
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pot of well salted water to the boil. Add shrimp to boiling water, place lid on pot and remove from heat. Set aside while you prepare the rest of the recipe.
- Combine chopped tomatoes, green onions, ketchup, cilantro, jalapeno and salad dressing.
- Drain the shrimp well and stir into the vegetable mixture. Cover and refrigerate for at least one hour. Overnight is even better.
- Serve with Melba toast or assorted crackers.
Nutrition Facts : Calories 187.8, Fat 2.4, SaturatedFat 0.3, Cholesterol 239, Sodium 1419, Carbohydrate 14.3, Fiber 1.7, Sugar 9.8, Protein 27.5
SUMMER SCALLOP AND SHRIMP COCTEL
Provided by Marcela Valladolid
Time 17m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the scallops and poach gently until they are cooked just to rare, about 2 minutes. Drain well and chill for about 30 minutes, or up to overnight.
- Stir together the onions, clam-tomato juice, ketchup, lime juice, cilantro, serrano and hot sauce in a large bowl until well incorporated. Season with salt and pepper.
- Quarter the chilled scallops. Add the quartered scallops and shrimp into the onion-sauce mixture and gently stir to combine.
- Divide among 4 (6-ounce) glasses. Serve with saltines or tortilla chips.
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