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.
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.
ENSENADA SHRIMP COCKTAIL
Make and share this Ensenada Shrimp Cocktail recipe from Food.com.
Provided by NannyMarvel
Categories Mexican
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, bring 4 quarts of water and 2 tblsp of salt to a boil. Add the shrimp and cook for 1 minute. Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
- Drain the shrimp and cut in half or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for 1/2 hour.
- Mix in the onions, tomatoes and chilis and refrigerate another 1/2 hour to 1 hour.
- Add the cilantro, cucumber and avocado. Spoon into individual serving dishes - I use cocktail glasses - and serve.
Nutrition Facts : Calories 140.6, Fat 5.9, SaturatedFat 0.8, Cholesterol 95.5, Sodium 2761.6, Carbohydrate 12.6, Fiber 3.5, Sugar 3.7, Protein 12
DELICIOUS SHRIMP COCKTAIL
Even though I love shrimp I hated shrimp cocktail until a friend from work brought this for us! Shrimp cocktail kicked up a notch. There's six hours (not incl in prep time) of refrigeration time, so plan ahead!
Provided by Kitty Kat Cook
Categories Mexican
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil, add salt and shrimp (leave tails on). Boil for 3-4 mins or until pink, do not overcook. Strain shrimp out of the water (reserve the water). Shock the shrimp in icy cold water, to stop the cooking process. Remove the tails.
- Run water (the one you boiled the shrimp in) through a strainer to strain the grits.
- Put warm water and entire bottle of ketchup in a glass container, and whisk until well blended. To this sauce add in the onion, tomato, cilantro, lime juice, and hot sauce. Stir. Last but not least add the shrimp.
- Seal the container and allow it to sit in the fridge for 6hrs-overnight. The longer the better. Serve with the avocados and crackers and enjoy!
Nutrition Facts : Calories 576.9, Fat 19.4, SaturatedFat 2.9, Cholesterol 258.8, Sodium 2775.8, Carbohydrate 65, Fiber 7.7, Sugar 34.6, Protein 41.3
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