MARGARITA SHOT-GLASS SHRIMP
Get ready for raves! Individual zesty shrimp cocktails will be a hit at your next get-together.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
- In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 0 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 5 g, TransFat 0 g
SHRIMP SHOOTERS
This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!
Provided by Bev I Am
Categories Refrigerator
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To Make Vinaigrette:.
- Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
- For Shrimp:.
- Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
- Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
- Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
- Spoon shrimp mixture evenly into glasses.
- Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.
Nutrition Facts : Calories 244.8, Fat 18.9, SaturatedFat 2.7, Cholesterol 165.8, Sodium 497.2, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 17.8
BLOODY MARY SHRIMP SHOOTERS
An appetizer with a kick! Spice up the party with these Bloody Mary Shrimp Shooters! A fun little twist on shrimp cocktail for your holiday or cocktail parties. 65 calories and 2 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Appetizers For Entertaining
Time 10m
Number Of Ingredients 8
Steps:
- Prepare a medium bowl of ice water.
- Bring a large saucepan of water to a boil over high heat. Salt the water until it is as salty as sea water. Add the shrimp to the water and cook until the shrimp is just cooked through, 30 second to 1 minute.
- Drain the shrimp and immediately plunge the shrimp into the ice water. Set aside.
- In a large measuring cup with a spout, whisk together the tomato juice, vodka, Worcestershire sauce, horseradish and tabasco sauce.
- If salting the rims of the shot glasses, pour the kosher salt onto a small plate. Rub a lime or lemon wedge on the rim of a 2-ounce shot glass, then dip the rim into the salt. Repeat with the remaining 11 shot glasses.
- Pour the Bloody Mary mixture into the shot glasses. Garnish each with a cooked shrimp, along with lime and lemon wedges. Serve.
Nutrition Facts : ServingSize 1 Shooter, Calories 64.7 kcal, Carbohydrate 2 g, Protein 1.7 g, Fat 0.1 g, Cholesterol 10.6 mg, Sodium 126.6 mg, Fiber 0.3 g, Sugar 1.4 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.
RETRO FIRECRACKER PRAWN COCKTAIL SHOTS! (SHRIMP COCKTAIL SHOTS)
The French LOVE serving "Amuse Gueule" (appetisers) in shot glasses! So, I thought I would concoct a special recipe to accompany our pre-dinner aperitifs this New Year! A retro 1960's starter that I believe still has a place when served for special meals and parties, and this is so simple; it's also a great idea for a large gathering, as the glasses are small enough to nibble from whilst you sip your drinks! I used Mache (Lamb's Lettuce) in these prawn cocktail shots in the photos - but a selection of any seasonal salad leaves would be fine. The Firecracker comes from the addition of tabasco, pink peppercorns and cayenne pepper in the seafood sauce - adjust the quantities to suit your own taste - we like it piquant! Salut!
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 12 Small Prawn/Shrimp Cocktail Shots, 12 serving(s)
Number Of Ingredients 9
Steps:
- Calculate how many "shots" you are making, and reserve one prawn (preferably with tail on) for decoration.
- Mix the mayonnaise, ketchup, lemon juice and Tabasco in a bowl, season to taste and adjust seasoning if needed.
- Take your shot glasses, or small water glasses and line with some mixed salad leaves or lettuce.
- Place about 5 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are.
- Spoon over your seafood sauce and lightly mix through the prawns.
- Sprinkle with the crushed pink peppercorns and cayenne pepper, and garnish with a prawn over the edge of the glass.
- A lemon wedge can be added as well - but I find it is fiddly to deal with whilst slurping cocktails, and the sauce should be lemony enough!
Nutrition Facts : Calories 33.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 52.5, Sodium 277.6, Carbohydrate 1.4, Sugar 0.9, Protein 5.7
BLOODY MARY SHRIMP SHOOTERS
Bloody Marys, with a bit of a twist.Source: Unknown
Provided by Lynnda Cloutier
Categories Cocktails
Number Of Ingredients 7
Steps:
- 1. Mix 1 part vodka to 4 parts tomato juice in pitcher. Add Worcestershire, horseradish, Tabasco sauce, and pepper. Mix well. Fill twenty funky and mismatched shot glasses with the Bloody Mary mixture. Put one shrimp in each shot glass and garnish each with a short celery stick. Arrange shot glasses on serving platter and serve at once. You may prepare several hours in advance and store in refrigerator. Serves 20
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- Add all cocktail sauce ingredients to a bowl and mix until well combined. Refrigerate until ready to assemble shooters.
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- Preheat the oven to 400 degrees. Season the shrimp with salt, pepper and garlic powder then toss with the olive oil. Place on a baking sheet and roast for 7-8 minutes.
- Take one shot glass and wet the rim with water, then dip into the dry rub. Repeat with your remaining 5 shot glasses.
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5/5 (1)Total Time 10 minsCategory AppetizerCalories 55 per serving
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- Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
- Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.
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Cuisine FrenchTotal Time 40 minsCategory AppetizerCalories 65 per serving
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.
- To assemble the shrimp shooters, carefully spoon teaspoon of chunky cocktail sauce in the bottom of a plastic shooter cup, making sure to keep the sides of the cup clean.
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Cuisine AmericanCategory Appetizer, DrinksServings 6Total Time 20 mins
- Peel and de-vein (if necessary) shrimp, leaving the tails if possible. Coat with one teaspoon olive oil, some Old Bay Seasoning (optional) and salt and pepper.
- Saute shrimp in remaining teaspoon of olive oil about 2 minutes per side over medium-high heat. Remove from pan to cool.
- Combine the remaining ingredients in a pitcher or measurng cup and stir well. Keep chilled until ready to use.
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- In a saucepan, combine the tomato–clam cocktail and shrimp. Add celery salt and hot pepper sauce to taste. Season with pepper. Bring to a boil. Reduce the heat, cover and simmer until the shrimp are cooked, about 1 minute. Drain and let cool. Cover the shrimp and refrigerate until chilled, about 30 minutes.
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- Finely, I mean, FINELY dice a 1/4 cup of red onion. You don't want to chomp down on big pieces of onion. I used a red onion but if you just have a white or yellow onion, that will work too.
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