MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
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
SHRIMP COCKTAIL CUPS
Take your party to the next level with our Shrimp Cocktail Cups. With homemade cocktail sauce, these Shrimp Cocktail Cups are sure to impress your guests.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Mix ketchup, lime juice and hot sauce until blended.
- Combine shrimp, onions, cilantro and peppers in medium bowl. Add ketchup mixture; mix lightly.
- Refrigerate 15 min.
- Chop avocado, then toss with shrimp mixture just before serving.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
STEAKHOUSE SHRIMP COCKTAIL WITH SISTER SAUCES
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.
- To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.
- Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.
- Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.
SHRIMP, TOMATO, AND OLIVE COCKTAIL
Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever. Fresh and lively, like a cooked ceviche.
Provided by Annacia
Categories Spicy
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
- Add shrimp; sprinkle with salt and pepper.
- Sauté shrimp until just opaque in center, about 3 minutes.
- Transfer shrimp to large bowl.
- Add lime juice and lime peel to skillet, using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl.
- Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes.
- Add tomatoes, olives, and cilantro.
- Cover and refrigerate at least 1 hour and up to 2 hours.
- Divide cocktail mixture among Martini glasses; garnish with lime wedges.
Nutrition Facts : Calories 285.9, Fat 15.4, SaturatedFat 2.1, Cholesterol 214.9, Sodium 972.2, Carbohydrate 13.2, Fiber 1.9, Sugar 4.6, Protein 24.6
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.
SHRIMP, TOMATO, AND OLIVE COCKTAIL
Provided by María A. Alvarado-Gómez
Categories Olive Tomato Marinate Low Carb Low/No Sugar Cinco de Mayo Lime Shrimp Hot Pepper Summer Chill Healthy Cilantro Bon Appétit Pennsylvania
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours.
- Divide cocktail mixture among Martini glasses; garnish with lime wedges.
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