MARGARITA SHOT-GLASS SHRIMP
Get ready for raves! Individual zesty shrimp cocktails will be a hit at your next get-together.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
- In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 0 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 5 g, TransFat 0 g
MARGARITA GRILLED SHRIMP
The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.
Provided by Jenny Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Stir shrimp, olive oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt together in a bowl. Cover the bowl with plastic wrap and refrigerate shrimp in marinade for 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove shrimp from bowl and thread onto skewers; discard marinade.
- Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 1.3 g, Cholesterol 172.6 mg, Fat 11.1 g, Fiber 0.2 g, Protein 18.7 g, SaturatedFat 1.7 g, Sodium 345.2 mg, Sugar 0.2 g
MARGARITA SHRIMP COCKTAIL RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 19
Steps:
- Remove shells from shrimp, leaving tails intact. Set shells aside for the stock. Using a small, pointed knife or shrimp deveiner, make a shallow cut lengthwise down the back of each shrimp, then wash out the vein. In a 4-quart Dutch oven, heat shrimp shells, 4 cups water and 2 teaspoons salt to boiling over high heat. Add wine, 2 tablespoons lime juice, the peppercorns and handful of cilantro. Reduce heat to medium. Cover and cook 30 minutes. Strain stock through a strainer into a large bowl and discard shells, peppercorns and cilantro. Return stock to same pan and heat to boiling over high heat. Add shrimp; remove pan from heat. Cover and let stand 8 to 10 minutes until shrimp are pink and firm. Meanwhile, fill large bowl half full with ice and water. Strain stock through strainer and plunge shrimp into ice bath. Shrimp can be refrigerated in ice water for several hours. In medium bowl, mix all sauce ingredients. (Don't use aluminum bowl because the acid in the sauce may react.) Stir in cooked shrimp to coat. Cover and refrigerate at least 30 minutes but no longer than 3 hours. Serve cold.
ZESTY MARGARITA SHRIMP COCKTAIL
Toast the New Year with this five-ingredient dip, finished in 10 minutes. The refreshing lime flavor is a change from the usual shrimp sauce.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- In medium bowl, mix all ingredients except shrimp. Serve as dip for shrimp.
Nutrition Facts : Calories 35, Carbohydrate 0 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 0 g
MARGARITA SHRIMP COCKTAIL
Wow... this is amazing! It's a cross between a shrimp cocktail and Mexican salsa. We were a little unsure of the mango and avocado pairing but it was fabulous. The shrimp soak up the flavors from the horseradish, onions, and jalapeno. This will be great to bring to a party or to have for a snack on a relaxing evening home.
Provided by Helene Mulvihill
Categories Seafood Appetizers
Time 10m
Number Of Ingredients 14
Steps:
- 1. Mix first 7 ingredients in a medium sized bowl.
- 2. Toss in tomatoes, onions, mango, and shrimp.
- 3. Chop avocado and toss with lime juice. Leave to soak for 3 to 5 minutes. This will slow down the browning process of the avocado.
- 4. Add avocado lime juice to mixture and toss.
- 5. Serve with tortilla chips.
- 6. **NOTE** For a very impressive presentation, I like to serve this in a margarita glass placed on top of a dessert sized plate with some of the avocado mixed in and some sprinkled on top. A lime wedge on the edge of the glass and tortilla chips around the plate. Makes a great appetizer for a dinner party or a great dip for a big party!
COCKTAIL SHRIMP SALAD
A nice Mexican-inspired shrimp salad that is highly rated and requested, especially during the summer months. Easy to make, and ingredients can be adjusted to your liking. It is great with regular saltines; however, for it to be authentic, place salad on tostadas and top off with diced avocado and a splash of bottled hot sauce for a true experience!
Provided by COCINALATINA
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 11.1 g, Cholesterol 110.7 mg, Fat 0.8 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 0.2 g, Sodium 507.8 mg, Sugar 8.1 g
SHRIMP COCKTAIL SALAD
Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In small bowl, combine mayonnaise and cocktail sauce; blend well.
- In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
- To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.
Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 175 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g
MARGARITA SHRIMP SALAD
This is one of our favorite summer salads- it makes a lovely "light" dinner meal and you don't have to heat up the kitchen! I've also used a combination of red, green and yellow bell peppers to add more color to the salad. Prep time does not include marinating time. Originally from "Savor the Southwest" cookbook.
Provided by Leslie in Texas
Categories Southwestern U.S.
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shrimp: Combine the cilantro, garlic, chili, tequila, triple sec, lime juice and cumin in a nonreactive bowl.
- Add the shrimp, turn to coat, and refrigerate for at least 1 hour.
- Drain the shrimp and reserve the marinade.
- In a small saucepan over high heat, bring the reserved marinade to a boil; reduce heat and simmer until reduced by half.
- Remove from heat, transfer to a small bowl, and cool.
- Whisk in the olive oil and season to taste with salt and pepper; set aside.
- Prepare a barbeque grill or preheat a broiler (I prefer to BBQ the shrimp).
- Grill or broil the shrimp until just pink, about 1 minute per side; keep warm.
- Salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat.
- When oil is about 375°, fry the tortilla strips in batches until light brown and crisp; drain well on paper towels.
- Sprinkle with chili powder while still warm.
- In a large bowl, mix together the tomato, bell pepper and lettuce.
- Toss with enough of the marinade/oil dressing to coat lightly and divide among 4 large plates or shallow bowls.
- Top with the grilled shrimp and tortilla strips and serve immediately.
MARGARITA SHRIMP SALAD
The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing.
Provided by Lise in Indiana
Categories < 60 Mins
Time 33m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 19
Steps:
- Toss shrimp, tequila, orange zest, lime zest and salt in a medium bowl. Cover and marinate in the refrigerator for 10 minutes, stirring occasionally.
- Place onion in a small bowl, cover with cold water and some ice; let stand for 10 minutes, or until ready to use.
- Meanwhile, make Creamy Lime-Chile Dressing by whisking all dressing ingredients together.
- Toss romaine, endive, orange segments and the drained onion in a large bowl. Add the dressing and toss to coat. Divide among 4 plates. Toss avocados with lime juice and divide among the salads.
- Drain the shrimp, reserving the marinade. Heat oil in a large skillet over medium-high heat. Add the shrimp and sauté until pink and firm, 2 to 3 minutes. Divide among the salads.
- Add the reserved marinade to the pan and bring to a boil, stirring; then spoon over shrimp.
- Serve with lime wedges for squeezing.
- Note: dressing will keep covered and refrigerated for up to 2 weeks - also great as a Caesar salad dressing on romaine with croutons and Parmesan shavings.
Nutrition Facts : Calories 415.7, Fat 23.3, SaturatedFat 5.2, Cholesterol 180.7, Sodium 688.2, Carbohydrate 27.3, Fiber 16.2, Sugar 6.4, Protein 29.7
MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE
Provided by Food Network
Number Of Ingredients 17
Steps:
- Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
- In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.
SHRIMP MARGARITA
Provided by Pierre Franey
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Shell and devein shrimp. Butterfly shrimp by splitting them partly down the back, starting at the head and stopping short of the tail. Flatten them lightly. Place shrimp in a bowl and add lime juice, salt and pepper. Let stand briefly until ready to cook.
- Peel the avocado, and cut it into half-inch slices. Discard pit. Use as soon as possible or the flesh will discolor.
- Heat butter in a skillet; when it is quite hot but not smoking add shrimp, stirring rapidly. Cook about two minutes. Sprinkle with shallots and cook, stirring, about 10 seconds. Carefully add the tequila, which may flare up. Add half-and-half and cook over high heat about 1 minute. Add salt and pepper to taste. Add avocado, and cook just until the slices are piping hot.
- Using a slotted spoon, transfer the shrimp and avocado pieces to hot serving dishes. Bring the sauce to a full rolling boil for about 1 1/2 minutes and add the chopped cilantro. Spoon the sauce over the shrimp and avocado. Serve with rice.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams
CEVICHE-STYLE SHRIMP COCKTAIL
Spice up simple shrimp cocktail with a relish that has a bit of a kick.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
- In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
- Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g
MARGARITA SHRIMP
I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol!
Provided by Mamas Kitchen Hope
Categories Tex Mex
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sample the tequila to make sure it has not gone bad! lol.
- Mix all marinade ingredients in a medium mixing bowl.
- Add shrimp, cover and let marinate in refrigerator for about 30 minutes.
- Sample the tequila AGAIN to make sure it has not gone bad since you tasted it in step 1! lol.
- Remove shrimp and discard marinade. Thread shrimp onto skewers or just put them in a grill wok or basket and grill for 5-6 minutes. Turn when they begin to turn pink on the bottom. Do NOT overcook.
- Remove from grill and serve immediately.
- BUT NOT before you SAMPLE the tequila AGAIN! hehehe.
- Enjoy!
Nutrition Facts : Calories 365.8, Fat 17.5, SaturatedFat 2.6, Cholesterol 345.6, Sodium 337.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 46.4
MARGARITA SHRIMP COCKTAIL
Make and share this Margarita Shrimp Cocktail recipe from Food.com.
Provided by chef FIFI
Categories Lime
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a medium bowl, except for the shrimp.
- Put cocktail sauce into your favorite bowl, or cocktail glass.
- Put wedges on edge.
- Place bowl or glass on platter and layer shrimp around.
- Keep refridgerated until your going to serve them.
- Enjoy!
Nutrition Facts : Calories 106, Fat 6.9, SaturatedFat 1, Cholesterol 62.3, Sodium 205, Carbohydrate 4.9, Sugar 1.3, Protein 6.3
SHRIMP SALAD COCKTAILS
This appetizer looks elegant and beautiful in a stemmed glass...and it tastes even better. For a special touch, garnish each glass with an extra shrimp. -Sue Sonnenberg, Napoleon, Ohio
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mayonnaise, ketchup, lemon juice and Worcestershire sauce. In a large bowl, combine the shrimp, celery, tarragon, salt and pepper. Add 1 cup dressing; toss to coat., Spoon 1 tablespoon dressing into eight cocktail glasses. Layer each with 1/4 cup lettuce, 1/2 cup shrimp mixture, 1/4 cup grapes, 1/3 cup tomatoes and 1 tablespoon mango. Top with remaining dressing; sprinkle with chives. Serve immediately.
Nutrition Facts : Calories 580 calories, Fat 46g fat (6g saturated fat), Cholesterol 192mg cholesterol, Sodium 670mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein.
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