SHRIMP COCKTAIL
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
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.
CALIFORNIA-STYLE SHRIMP COCKTAIL
So refreshing and yummy!!! I learned how to make a shrimp cocktail similar to this from my aunt Sylvia. I loved her version so much that I tried to make my own. I was so excited when I came up with this recipe instead! It is to die for! Everyone loves it! It is great for parties, BBQs, and potlucks!!!
Provided by Katrina Roubedeaux @kroubedeaux
Categories Fish
Number Of Ingredients 14
Steps:
- In a large sauce pan, over med/high heat, boil shrimp in approximately 6 cups of water. The shrimp will cook fast. It is really important not to over cook the shrimp because it will taste rubbery. As soon as the shrimp turns pink, remove it from the heat. Remove the shrimp from the broth and set aside. I like to stop the cooking by transfering the shrimp to cold water. Reserve a minimum of 4 cups of the broth.
- In a large bowl, mix together diced roma tomatoes and chopped green onion, red onion, jalapenos, and minced cilantro. Using your hand, thoroughly mix and squeeze together the produce.
- Once the produce has been mixed, add the cucumber, avocado, and the juice of 2 lemons.
- Add the shrimp, ketchup, and broth. Mix well.
- Add salt and tobasco to taste. Serve cold with corn tostada shells or chips. We like to just eat it on its own as well.
- I seldom used measurements when I make this recipe. The measurements listed are basically how I eyeball it. The ingredients may be adjusted to taste if needed.
SHRIMP COCKTAIL
Shrimp is poached in a savory and fragrant court bouillon and served with traditional cocktail sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 15
Steps:
- For the shrimp: Put about 10 cups of water, the carrots, celery, garlic, lemon, onion, parsley, thyme and bay leaves in a large pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and simmer for 30 minutes.
- Careful not to splash, drop the shrimp into the water and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 3 minutes for medium shrimp, 4 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp if desired. Refrigerate if not serving right away.
- For the Cocktail Sauce: Combine the ketchup, horseradish, Worcestershire and lemon zest and juice in a small bowl. Add hot sauce if using. Mix well, then refrigerate until ready to serve
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon wedges and serve.
OLD VEGAS STYLE SHRIMP COCKTAIL
My husband & I go to Las Vegas and always love to go to the Bay City diner that is one of many places that serve their cocktail uniquley.
Provided by Pantry Chef Starkey
Categories Brunch
Time 4m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Thaw and rinse shrimp. Pat dry with paper towel and sprinkle with a little salt.
- Place shrimp in glass bowl or parfait glass and pour desired amount of cocktail sauce on it. Serve with a lemon wedge or two.
- Enjoy!
ENSENADA SHRIMP COCKTAIL
Tomatoes, peppers, onions and cilantro replace traditional cocktail sauce in this lively Southwestern makeover of the popular appetizer. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the shrimp, tomatoes, peppers, onions and cilantro. Combine the oil, vinegar, lime juice and seasoning; drizzle over shrimp mixture and toss to coat., Refrigerate for at least 1 hour. Using a slotted spoon, place shrimp mixture in cocktail glasses, about 1/2 cup in each. Garnish with lime wedges.
Nutrition Facts : Calories 105 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 323mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
MEXICAN-STYLE SHRIMP COCKTAIL
You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 4
Number Of Ingredients 13
Steps:
- Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.
- Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.
- Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.
- If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 22.8 g, Cholesterol 174.4 mg, Fat 11.7 g, Fiber 7.6 g, Protein 22.2 g, SaturatedFat 1.8 g, Sodium 690 mg, Sugar 11 g
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