Time 25m Yield 4 Number Of Ingredients 10 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.
Time 35m Yield 8 servings. Number Of Ingredients 14 Steps:
In a small bowl, combine the mayonnaise, ketchup, lemon juice and Worcestershire sauce. In a large bowl, combine the shrimp, celery, tarragon, salt and pepper. Add 1 cup dressing; toss to coat., Spoon 1 tablespoon dressing into eight cocktail glasses. Layer each with 1/4 cup lettuce, 1/2 cup shrimp mixture, 1/4 cup grapes, 1/3 cup tomatoes and 1 tablespoon mango. Top with remaining dressing; sprinkle with chives. Serve immediately.
Time 15m Yield 4 Number Of Ingredients 6 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.
Time 20m Yield 12 Number Of Ingredients 9 Steps:
Cut cooked shrimp into thirds and place in a large bowl; add cucumber, onion, and tomatoes. Mix cilantro and lime juice into shrimp mixture. Pour ketchup and tomato juice over salad and mix well; season with salt.
Time 10m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Butter the slices of bread. Mix the cocktail sauce ingredients together then add the shrimp, stirring well to coat. Top one slice of bread with the arugula leaves followed by the shrimp mixture. Top with the other slice of bread. Cut into trianges and serve!
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
More about “cocktail shrimp salad recipes”
Yield Serves 4 Number Of Ingredients 13 Steps:
Make shrimp With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes. Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature. Make sauce: In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered. Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently. Divide salad among 4 plates, mounding it, and spoon sauce over salad.
