Shrimp And Crab With Cocktail Salsa Food

SHRIMP AND CRAB WITH COCKTAIL SALSA

Steps:

• Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
• Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

SHRIMP-TOMATILLO COCKTAIL

Steps:

• Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan. Squeeze in the lemon juice and add the wedges. Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.
• Meanwhile, make the sauce: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes.
• Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses, if desired.

ORIGINAL MEXICAN SHRIMP COCKTAIL

Steps:

• Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.

SHRIMP SALSA

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

GARDEN-FRESH SEAFOOD COCKTAIL

Steps:

• Combine the first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.

SPICY SHRIMP & CRAB COCKTAIL

Steps:

• Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

SHRIMP WITH COCKTAIL SALSA

Steps:

• Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
• Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
• Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.

SHRIMP AND CRAB GRILLED SANDWICH

Steps:

• In a medium saute pan, add the butter and heat to medium heat. Saute the shrimp and garlic until done. It will take just a minute or two.
• Remove shrimp to cool.
• Now in a medium size bowl, add the shrimp with the cream cheese (room temp), brandy, Worcestershire, hot sauce, seasoning, and fresh dill and mix will. Cover and chill in the refrigerator for several hours. (2 or more to get all the flavors mixed).
• Toast the bread (I like a little olive oil drizzled on it). Golden brown. Just takes 2 minutes per side in a 425F oven.
• Lightly toss the shrimp mix with the crab and scallions and spread on the warm bread.
• That just as an open face sandwich is just perfect to me. A nice bowl of soup and can't get much better.
• Or just just put on a hot griddle, grill or saute pan for just 2-3 minutes to heat up and press down and just as good. Either way, it is a great sandwich.