Shrimp Cocktail Salad Food

ROASTED SHRIMP COCKTAIL SALAD

Roasted Shrimp Cocktail Salad image

Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound large shrimp, peeled and deveined
1 bunch of thin asparagus, trimmed
1/4 plus 1/3 cup ketchup
3 tablespoons prepared horseradish, drained
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving
1/4 cup chopped fresh flat-leaf parsley
1 large head iceberg lettuce, cut into 4 wedges

Steps:

Preheat the broiler to high with a rack set 3-inches from the heat source.
Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.

SHRIMP COCKTAIL SALAD

Shrimp Cocktail Salad image

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

Ingredients

1/3 cup mayonnaise
3 tablespoons seafood cocktail sauce
3/4 lb. frozen shelled deveined cooked bay shrimp, thawed
1 cup coarsely chopped celery
3 tablespoons coarsely chopped dill pickle
6 cups shredded leaf lettuce

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

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