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.
PRAWN & SCALLOP 'COCTEL'
This light, spicy Mexican-style starter is great for kick-starting your tastebuds
Provided by Thomasina Miers
Categories Dinner, Starter
Time 1h
Number Of Ingredients 13
Steps:
- In a jug, mix together the tomato, orange and lime juice with the grenadine, Worcestershire sauce, Tabasco, ½ tsp salt and pepper. Check the seasoning - you are looking for a nice balance of fire to pep you up, saltiness to season the rest of the ingredients you'll be adding, a refreshing citrus kick from the orange and lime, and enough sweetness from the grenadine to balance the rest of the flavours. Chill in the fridge for at least 30 mins.
- Cut the cucumber in half lengthways and scoop out the seeds with a small spoon. Finely dice the flesh into 4-5mm cubes. Dice the scallops and avocado into similar sizes and mix everything into the chilled tomato juice along with the prawns and chopped spring onions. Serve in small glasses, drizzled with the Tequila, scattered with coriander, with crackers or buttered bread on the side.
Nutrition Facts : Calories 253 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.76 milligram of sodium
PRAWN (SHRIMP) COCKTAIL
A simple appetizer that's always a pleaser. I like to use avocado and grape or cherry tomatoes. If these aren't in season use seasonal salad/veggie items or fruits. Rockmelon or mango are good for variety, as is sliced capsicum (peppers), purple onion and cucumber. You can use your choice of mayo or seafood dressing to top of this cocktail if desired. Makes 4 but easily adapted to more or less. You can really use any quantities of ingredients to your preference. If gluten-free check your mayo or topping is also gluten-free. You can use any lettuce of your choice- shred if required
Provided by Jubes
Categories Australian
Time 40m
Yield 4 cocktails, 4 serving(s)
Number Of Ingredients 5
Steps:
- To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
- Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
- In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
- Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
PRAWN AND SCALLOPS IN LEMON CREAM SAUCE
Again I made this while hubby was away as he does not like scallops, but you can make with just the prawns or throw other seafood into the mix. It is another really quick and easy meal to make, hardly any effort but yummy to taste. You will see below that I have written the quantities I make, on the seafood, so adjust amounts if you want more.
Provided by The Flying Chef
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine prawns, scallops, oil and garlic in a bowl.
- Cook seafood on a heated oiled grill plate or BBQ or pan fry until changed in colour. Remove and cover to keep warm.
- Boil, steam or microwave asparagus and peas until just tender, drain and cover to keep warm.
- Add juice and wine to a pan bring to the boil, reduce heat, add stock, cream, dill, and 1 tablespoon parsley (Reserve remainder for garnish.) Bring to the boil again, add seafood, simmer uncovered until hot.
- To Serve: Arrange vegetables on a plate top with seafood and sprinkle with remaining parsley. Garnish with lemon slices and dill if desired.
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5/5 (92)Category SeafoodCuisine ItalianTotal Time 20 mins
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first – Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
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