Best Grilled Seafood Cocktail Recipes

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CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)



Campechana Extra (Mexican Seafood Cocktail) image

Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.

Provided by Levi Goode

Categories     Seafood     Shellfish     Shrimp     Crab     Avocado     Chile Pepper     Tomato     Olive     Cilantro     Appetizer     Summer     Lime Juice     Salsa

Yield 4-6 appetizer servings

Number Of Ingredients 18

2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed
Kosher salt
1 small tomato, seeded, finely chopped (about 3/4 cup)
1-2 jalapeƱos, stems, ribs, and seeds removed, finely chopped
1/2 cup tomato-clam cocktail, such as Clamato juice
1/4 cup plus 2 tablespoons ketchup
3 tablespoons chopped pitted green olives
2 tablespoons chopped cilantro
2 tablespoons finely chopped white onion
1 1/2 teaspoons finely chopped oregano
1/2 teaspoon finely chopped garlic
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 pound crabmeat (preferably jumbo lump), picked over
1 avocado, pitted, cubed
1 fresh bay leaf (optional)
Tortilla chips (for serving)

Steps:

  • Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
  • Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
  • Mix chiles, tomato, jalapeƱos, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
  • Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
  • Do Ahead
  • Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
  • This recipe and headnote have been updated as a part of our archive repair project.

LEMON GRILLED SHRIMP COCKTAIL



Lemon Grilled Shrimp Cocktail image

Categories     Citrus     Shellfish     Appetizer     Quick & Easy     Shrimp     Summer     Grill/Barbecue     Parade     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Marinade:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 cloves of garlic, finely minced with salt
1 tablespoon finely minced fresh rosemary
Freshly ground black pepper, to taste
64 large shrimp, peeled and deveined, tails left on
4 lemons, halved crosswise, for serving
8 large rosemary sprigs, for garnish
Lemon Garlic Mayonnaise , for serving

Steps:

  • 1. Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours. (This helps prevent their burning on the grill.)
  • 2. Combine all the marinade ingredients in a large bowl.
  • 3. Rinse the shrimp under cold water. Drain and pat dry. Toss shrimp in the marinade and let rest for 30 minutes.
  • 4. Prepare hot coals for grilling or preheat the broiler.
  • 5. Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each. Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.
  • 6. To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down. Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them. Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary). Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.

GRILLED SEAFOOD COCKTAIL



Grilled Seafood Cocktail image

Provided by Adam Gertler

Categories     appetizer

Time 2h10m

Yield 4 servings

Number Of Ingredients 18

3 dried New Mexican chiles
10 oysters
One 28-ounce can whole plum tomatoes
1 roasted red pepper
1 cup lime juice
1/4 cup sriracha
2 tablespoons rice vinegar
2 cloves garlic
1/4 white onion
2 teaspoons cumin seed, toasted
1 bunch cilantro, plus chopped for garnish
4 jumbo scallops
4 large shrimp
Salt and pepper
2 tablespoons oil
2 tablespoons chopped fresh chives
1 avocado, cut into cubes
Tortilla chips, for serving

Steps:

  • Soak the dried chiles in 1 cup hot water for 5 minutes.
  • Shuck the oysters; reserve the liquor.
  • In a blender, combine 2 oysters (save the rest for another use), 1/4 to 1/2 cup of the oyster liquor, the tomatoes, roasted red pepper, lime juice, sriracha, rice vinegar, garlic, onion, cumin seed and 1 bunch of the cilantro. Puree until smooth. Chill for 1 hour.
  • In a bowl, toss the scallops and shrimp with some salt and the oil. Grill over high heat for about 2 minutes; don't cook the scallops beyond medium (140 degrees F). Remove to a rack set over a small sheet pan and freeze for 10 minutes before moving to refrigerator to chill completely.
  • Slice the shrimp into 1/2-inch pieces. Slice the scallops in half horizontally and cut into 1/2-inch dice.
  • Ladle some of the chilled tomato mixture into four martini glasses. Divide the seafood among the glasses. Top with more tomato mixture. Garnish with chives, cilantro, avocado and tortilla chips. Serve with more tortilla chips.

MARINATED GRILLED SHRIMP COCKTAIL



Marinated Grilled Shrimp Cocktail image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 4h23m

Yield 4 appetizer servings

Number Of Ingredients 9

1 pound large prawns (size 16 to 20 or larger), shells on
1/2 cup citrus olive oil
2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
4 bamboo skewers, soaked in water for 20 minutes, or metal skewers
Salt and freshly ground black pepper
Citrus Aioli, optional, recipe follows

Steps:

  • Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.
  • In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
  • Preheat grill or broiler.
  • When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
  • Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
  • Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.
  • 2 cloves garlic
  • Coarse salt
  • 1 cup prepared mayonnaise
  • 2 lemons, zested
  • 1 lemon, juiced
  • Freshly ground black pepper
  • Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
  • In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE



Grilled Shrimp with Chili Cocktail Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
Salt
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped

Steps:

  • Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
  • Heat a grill pan or grill to medium-high.
  • Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

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