Best Shrimp Cocktail My Way Please D Recipes

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SHRIMP COCKTAIL MY WAY PLEASE :D



Shrimp Cocktail My Way Please :d image

My mom made this shrimp cocktail ever since I can remember. Then I made it for my husband, he thought it was too spicy so then I tweeked it a bit with Clamato Juice. The original recipe does not have any Clamata juice and has equal amount of Salsa Del Pato as Tomato Sauce. I hope you can enjoy it as much as everyone I make it for does.

Provided by Jacobs Mommy

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb small shrimp, 250/350 count
1 lb imitation crabmeat
10 limes (more or less)
1 cucumber
1 1/2 celery (more or less)
2 (15 ounce) cans tomato sauce
2 (8 ounce) cans salsa, del pato you can leave out (spicy)
1 (4 1/2 ounce) can of chopped black olives
2 avocados
1 small yellow onion
2 -3 small roma tomatoes
salt
pepper
12 ounces Clamato juice
cilantro
tostadas or saltine

Steps:

  • 1. Put your shrimp in a 9x13 baking dish or any dish that the shrimp can lay flat on. Add your imitation crab meat, when doing so pull your crab meant in shreds so its not in bulk.Squeeze all your limes in the dish with the shrimp and imitation crab meat. Add some salt and pepper. Let that set for about 30 minutes.
  • 2. Chop your cucumber, celery stalk, avocados, onion, and tomatoes into bite size pieces.
  • 3. Transffer your shrimp,imitation crab meat and lime to a big bowl.
  • 4. Add your veggies to your bowl.
  • 5.Add one can of tomato sauce along with a can of salsa del pato at a time. According to your liking or taste, and spicy-nezz.
  • 6. Add some clamato juice to your liking.
  • 7. Garnish with cilantro to your liking, add some salt, pepper, and lime to your liking.
  • 8. Enjoy! :D.

Nutrition Facts : Calories 652.7, Fat 23, SaturatedFat 3.5, Cholesterol 195.5, Sodium 3603.4, Carbohydrate 79.8, Fiber 19.2, Sugar 22.2, Protein 46.4

SHRIMP COCKTAIL



Shrimp Cocktail image

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

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

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 COCKTAIL ~ MY WAY!



Shrimp Cocktail ~ My Way! image

My Way! means, the shrimp are wild caught, they are peeled, deveined, and the tails are removed! That's how I like 'em! I think the shrimp have better texture, and more flavor when you cook them yourself. So much better than that shrimp ring you buy at the store!

Provided by Debbie Sue

Categories     Seafood Appetizers

Number Of Ingredients 8

3 to 4 qt water
1 Tbsp lemon juice
1 Tbsp old bay seasoning
1 1/2 tsp coarse ground pepper
3 clove garlic, peeled and smashed
1 bay leaf
1 small onion, quartered
1 1/2 to 2 lb medium size, wild caught shrimp 21/25 count

Steps:

  • 1. In a large pot with water, mix the lemon juice, Old Bay Seasoning, ground black pepper, smashed garlic, bay leaf, and quartered onion. Bring to a simmer, and cook for 20 minutes or so.
  • 2. While the seasoned water is simmering, prepare the shrimp. Peel, devein, and I prefer the tails removed. (seems to me, people always leave that last little bit of meat in the tail when eating, it gets wasted)
  • 3. Bring the seasoned water to a rapid boil. Add the shrimp, and cook for about 3 minutes. They will be nice and pink on the outside, and cooked through. DO NOT OVER COOK, the shrimp will be tough.
  • 4. When cooking is complete, put the shrimp in a big bowl of ice water to stop the cooking process. Remove from the ice water, and chill until ready to serve.
  • 5. Serve with your favorite cocktail sauce. Enjoy, this is a treat!

SHRIMP COCKTAIL



Shrimp Cocktail image

Provided by Food Network Kitchen

Categories     appetizer

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 18

10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

Steps:

  • Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
  • Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
  • To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
  • Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
  • Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
  • Yield: 1 1/2 cups

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