Recipes for "shrimp cocktail"

In a medium bowl, combine the chili sauce, ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco, minced garlic, and cilantro. Refrigerate until ready to serve.

Simply Recipes / Annika Panikker

Have a large bowl of ice water ready and set near the sink.

To an 8-quart pot of water, add the Old Bay, lemon, garlic powder, garlic, chili powder, and salt. Bring to a boil. Add the shrimp to the pot. When the water returns to a boil, the shrimp should be done. The shrimp should be bright pink.

Simply Recipes / Annika Panikker

Immediately, drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the shrimp (leaving the tails on). Drain and serve with the cocktail sauce on the side.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

For the poaching liquid: Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.

For the cocktail sauce: Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.

For the shrimp: Bring poaching liquid to a rapid boil. Cook shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain.

Arrange cold shrimp on a platter and serve with chilled sauce.

Gather all ingredients.

Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.

Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.

Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.

While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.

Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.

When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

Mix together Roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl until well combined; cover the bowl and refrigerate until cold, about 1 hour.

Cut tails from shrimp, if present, and gently fold into chilled tomato mixture. Stir avocado into shrimp cocktail until incorporated.

Combine shrimp, onion, cilantro, jalapeño, habanero, and garlic in a large bowl; stir in tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot sauce. Season with salt, then fold in avocado.

Cover bowl with plastic wrap. Refrigerate before serving for 2 to 3 hours.

Place shrimp in a large bowl. Add tomatoes, cucumber, onion, lime juice, cilantro, and salt. Toss until evenly combined.

Stir in cocktail sauce until mixture is evenly coated.

Place a tortilla on a clean work surface. Place 1/8 cup shredded lettuce in a line in the center of the tortilla. Top lettuce with a layer of shrimp mixture, leaving the ends and sides of the tortilla uncovered. Fold in the sides over the filling. Starting with the bottom flap nearest you, start rolling, tucking the flap firmly inwards as you roll. Place on a plate seam side down. Repeat with remaining tortillas.

Place shrimp, shells on, in a large bowl. Add 1 tablespoon olive oil, salt, and pepper and toss.

Heat a cast iron skillet over medium heat until hot; add 1 tablespoon olive oil to the skillet.

Cook shrimp in the skillet, without crowding, for 3 to 4 minutes on each side. You may have to work in batches. Remove shrimp from skillet and allow to cool.

Combine egg, poblano pepper, garlic clove, lime juice, and basil in a food processor and blend until smooth. With processor running, slowly add 1/2 cup grapeseed oil and process until mixture is smooth and thick.

Transfer mixture to a bowl and very slowly, a drop or two at a time, whisk in remaining 1/2 cup olive oil by hand. Season with salt and pepper.

In a large pot, bring 2 quarts of water to a boil, salted with 1 tablespoon of salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.)

Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces.

Place the shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

Right before serving, add the cilantro, cucumber, and avocado. Serve chilled with tortilla chips.

Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside.

Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce.

Serve with sliced baguette or crackers.