SHRIMP COCKTAIL WITH DIPPING SAUCES
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
- For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
- For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
- Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
BLACK BEAN FIESTA WITH YELLOW RICE & SHRIMP #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Wanted to try something a little different & it came out great I just had to share it!
Provided by tgoldhrt
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Get a large pan add 3 cups of water, let it come to a boil then pour yellow rice & let it cook for 20mins. While that's cooking, get a large non stick skillet, pour 2 tablespoons of olive oil (medium heat) place the shrimps, ¼ cup of chopped red bell peppers, ¼ cup of bell peppers/onions stir & saute' for 3-5mins.
- Turn stove top off & pour ½ cup of Monterrey Jack Cheese on top & let it melt. After rice is finished cooking rinse it off a couple times. Get another pan & heat one can of Bush's Black Bean Fiesta for 3-5mins.
- Then get a serving dish, tear off foil & put it around the dish. First spread your rice around the bottom of the dish & layer shrimps, red bell peppers, bell pepper/onions on top of it. (Make sure you save the middle space so you can pour the black bean fiesta in it.) Sprinkle a little Monterrey Jack Cheese on top of black bean fiesta. I also cooked 2slices of maple bacon pat grease out & crumbled on top of black bean fiesta as well.
Nutrition Facts : Calories 282.1, Fat 13.4, SaturatedFat 3.9, Cholesterol 298.3, Sodium 1360.6, Carbohydrate 4.1, Fiber 0.5, Sugar 1.1, Protein 34.6
FIESTA SHRIMP COCKTAIL
Impress your guests by serving this appetizer in a martini glass or other fancy stemware. I make this every time I have a fancy dinner party and it's always a big hit.-Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first eight ingredients in a large bowl; toss combine. Refrigerate, covered, at least 1 hour., Line six cocktail glasses or serving dishes with romaine leaves. Using a slotted spoon, place about 1/2 cup shrimp mixture in each.
Nutrition Facts : Calories 134 calories, Fat 5g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 359mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
FIESTA SHRIMP COCKTAIL
Steps:
- 1. Thaw shrimp, if frozen. Peel and de-vain shrimp. Cook shrimp in a large amount of boiling water for 1 to 2 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold running water.
- 2. In a large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover and chill for at least 2 hours or up to 4 hours.
- 3. Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FIESTA SHRIMP COCKTAIL #RSC
Ready, Set, Cook! Hidden Valley Contest Entry This colorful first course dish uses fresh, healthy ingredients. The pan roasted corn gives a smoky sweetness to the sauce while the avocado cools everything down. Fiesta Shrimp Cocktail gives a lovely presentation that is sure to draw complements from your dinner guests. This recipe can easily be doubled or tripled for parties.
Provided by Miss Fannie
Categories Mexican
Time 30m
Yield 4 Shrimp Cocktails, 4 serving(s)
Number Of Ingredients 19
Steps:
- Thaw corn. Pan fry the corn in a non-stick skillet until it begins to brown. Seed and thinly slice the peppers. I used jalapeño peppers. Thinly slice the scallions and chop the chives and cilantro. Cool the corn and mix with the peppers, scallions, cilantro, and chives. Chill the corn mixture.
- Place the shrimp in a large skillet. Add two tablespoons lemon juice, Worcestershire sauce, and two tablespoons hot sauce. Add two cups of water. Cover and simmer until the shrimp are pink. (about 5 minutes).
- Stir the shrimp at least once while they simmer. Drain and cool the shrimp. Refrigerate the shrimp for one hour or until they are chilled.
- In a blender combine the tomato juice, tequila, teaspoon of hot sauce, remaining lemon juice, chives, cumin, Hidden Valley Ranch Dressing mix, and black pepper. Chill until ready to serve. Note- I used the Original Hidden Valley Ranch Mix.
- Rim four chilled cocktail glasses with salt. Spoon the corn mixture in the bottom of each glass followed by a layer of avocado. Arrange the shrimp around the inner rims of the cocktail glasses. Carefully pour the juice mixture int the center of each glass. Garnish with lime slices.
Nutrition Facts : Calories 252.3, Fat 12.9, SaturatedFat 1.9, Cholesterol 145.4, Sodium 1231.8, Carbohydrate 18.9, Fiber 5, Sugar 7.1, Protein 18.7
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- Thaw shrimp, if frozen. Peel and devein shrimp. Cook shrimp in a large amount of boiling water for 1 to 2 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold running water.
- In a large bowl, stir together ketchup, lime juice, and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover and chill for at least 2 hours or up to 4 hours.
- Just before serving, add avocados; toss to coat. If desired, garnish with lime wedges and flowering kale. Makes 8 appetizer servings.
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