Shrimp Cocktail Platter Recipes

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ENTERTAINING SHRIMP COCKTAIL PLATTER

Who knew mayo, sour cream, Dijon mustard, green onions and lemon could create the perfect savory dipping sauce for shrimp? Well, now we know.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 4 servings, 2 Tbsp. sauce and 4 shrimp each.

Number Of Ingredients 6



Entertaining Shrimp Cocktail Platter image

Steps:

  • Mix first 5 ingredients.
  • Serve with shrimp.

Nutrition Facts : Calories 170, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g

1/4 cup KRAFT Real Mayo
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. GREY POUPON Dijon Mustard
1 green onion, finely chopped
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
16 frozen cooked cleaned shrimp(6 oz.), thawed, drained

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



Shrimp Cocktail image

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.

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

SHRIMP COCKTAIL PLATTER

Enjoy this distinctive platter heaped with shrimp and served with a tangy cocktail sauce - a delicious seafood appetizer!

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h20m

Yield 26

Number Of Ingredients 6



Shrimp Cocktail Platter image

Steps:

  • Rinse shrimp; pat dry. Line a 4-cup bowl with enough plastic wrap so that it hangs over edge of bowl. Arrange a layer of shrimp in a spiral pattern in bottom of bowl. Add additional layers, filling all spaces and pressing down, until bowl is full.
  • Fold the plastic wrap over shrimp. Place two 1-pound cans on top of shrimp and refrigerate 1 hour.
  • Meanwhile, in small bowl combine cocktail sauce, lime juice and chile powder; mix well. Cover and refrigerate until serving.
  • Unwrap bowl. Pull plastic wrap away from top of bowl. To unmold, place a large platter upside down over bowl, then turn platter and bowl over; remove plastic wrap. Garnish the shrimp spiral with watercress and lemon slices. Serve with sauce.

Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 2 shrimp and 2 teaspoons sauce each, Sodium 190 mg, Sugar 2 g, TransFat 0 g

2 lb (26 to 30 count) cooked peeled deveined large shrimp with tails, thawed if frozen
1 cup purchased cocktail sauce
1 tablespoon lime juice
1 teaspoon chipotle or regular chile powder
Watercress or fresh parsley sprigs
Lemon slices

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