Rocky Pointe Shrimp Cocktail

1 lb Shrimp, peeled, deveined, cooked and chopped into ½" pieces

1 Large Tomato, chopped

1 Cucumber, peeled and chopped

1 cup Chunky Salsa

1/4 cup Fresh Lime Juice, or to taste

2 Tbsp bottled Hot Pepper Sauce, or to taste

1/2 cup Rough Chopped Cilantro

Tortilla Chips


Directions:

In a large bowl, fold together all ingredients except chips; chill 20 minutes. 

Stir again to redistribute all ingredients. 

Chill. 

Serve cold in one large serving bowl or in individual cocktail glasses with chips.

Helpful Tips:

If you wish, you may also add 1 avocado, chopped.

Shared by Seafood Lovers - Internet

One Bite Shrimp Cocktails

12 peeled, uncooked medium sized shrimp
4 corn tortillas
Canola oil for frying
2/3 cup purchased cocktail sauce, divided
1/2 cup minced flat leaf parsley
1 cup V-8 vegetable juice

Directions:

Cook the shrimp any way you like. (I brushed the shrimp with a little oil and grilled them on a very hot grill pan.)

Cutting tortilla circles:

Heat oil in a small skillet to medium high heat. Cut tortillas with a round cookie cutter that is slightly bigger than the circle of the top of your shot glasses. Cook tortilla circles in oil for about 20 seconds on each side, until lightly crispy but not hard. Press cooked circles with paper towels to remove excess oil. Let cool.

Frying tortilla circles:

Mix together 1/3 cup of cocktail sauce and the V-8 juice. Pour a little liquid into each glass so that there is about 1/2 inch in each.

Spread cocktail sauce on tortilla circles:

Spread on top of each tortilla circle in the following order: 1/2 tablespoon of remaining cocktail sauce; a little parsley; one shrimp.

Topping the tortilla circles:

Place topped tortilla circle on top of each filled glass and serve so that guests will pick up and eat tortilla and shrimp and then drink the liquid in the glass.

Suggestion:

You will need 12 small shot glasses or other small glasses to serve this dish the same way it looks in the photo. If you don’t have any of these sized glasses, just serve the top part on a platter without the vegetable juice shot!

Shared by Mary Ann Hartley

Upside Down Marinated Shrimp Bowl

Ingredients:

5 pounds  fresh large shrimp in shells, peeled and deveined1/2 cup  olive oil1/2 cup  white or red wine vinegar1-1/2 teaspoons  finely shredded lemon peel1/4 cup  lemon juice2 tablespoons  tomato paste1 tablespoon  honey3 cloves  garlic, minced2 teaspoons  grated ginger1/2 teaspoon  salt1/4 teaspoon  ground red pepperAssorted fresh greens (optional)Assorted fresh herbs (optional)Lime wedges (optional)Thinly sliced red onion, separated into rings (optional)Thinly sliced cucumber or cucumber ribbons (optional)Yellow pear-shaped tomatoes and cherry tomatoes (optional)
Directions:
In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling. Add the shrimp. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.

Drain shrimp. Rinse under cold running water; drain again.
To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep. Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.) 
Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl. When bowl is full, press down with plate one more time.
For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper. 

Cover and shake well. Pour marinade over shrimp in bowl. 

Cover and chill overnight, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade. 
Before serving, hold the plate off-center and invert bowl slightly to drain off marinade. Repeat inverting and draining until all marinade is drained. Discard marinade. Place serving platter over bowl; carefully invert bowl to unmold.
If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp. Makes about 20 appetizer servings.
Make Ahead Tip:
Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.

Shared by Debbie McLean Warner

Marinated Lime Shrimp Appetizers

Ingredients:


3/4 pound  fresh or frozen peeled, deveined, cooked shrimp


1 teaspoon  finely shredded lime peel


1/3 cup  lime juice


1/4 cup  cooking oil


2 tablespoons  snipped fresh cilantro or parsley


1 fresh jalapeno pepper, seeded and finely chopped, or 1 tablespoon canned chopped jalapeno pepper


1 clove  garlic, minced


Lettuce (optional)


2 cups  assorted fruit pieces, such as papaya chunks, kiwi chunks, red grapes, and orange sections or lime and orange wedges with pomegranate seeds

Directions:

Thaw the shrimp, if frozen. Rinse shrimp; pat dry. 


In a medium bowl, stir together the lime peel, lime juice, cooking oil, fresh cilantro or parsley, jalapeno pepper, and garlic. Add the shrimp and toss to coat.

Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, stirring the mixture twice.

To serve, drain shrimp and discard marinade. If you like, thread shrimp onto skewers. Arrange on lettuce-lined plate with fruit. Serve with toothpicks.

Makes 6 appetizer servings.

Shared by Mary Ann Hartley

Creole Ranch Dip

Ingredients:


3/4 cup  sour cream


1 tablespoon  Creole mustard


1 teaspoon  dry ranch-flavored salad dressing and recipe mix


1/2 teaspoon  dried dill


1/2 teaspoon  dried chives


1/8 teaspoon  salt

Directions:

In a small bowl, combine all ingredients. 

Cover and refrigerate until ready to use.

Can be used with Shrimp, Crab, crackers, vegetables.

Shared by Debbie McLean Warner

Spicy Boiled Shrimp With Creamy Buttermilk Avocado Sauce

Ingredients:

• 2 pounds peeled and deveined large cooked shrimp with tails (26/30 count) 
• 2 lemons 
• 4 teaspoons hot sauce 
• 2 teaspoons Creole seasoning
• 1 (5-oz.) package mixed baby greens, thoroughly washed

Preparation:

• Bring 2 qt. water to a boil in a Dutch oven. Add shrimp, and cook 30 seconds. Drain, rinse under cool running water, and place in a small bowl.
• Fill a medium bowl with ice. Place bowl containing shrimp in ice. Cover and chill 1 to 24 hours.
• Squeeze juice from lemons through a small strainer over shrimp in a large bowl, drizzle with hot sauce, and toss to coat. 
• Sprinkle with Creole seasoning, and toss to coat. Serve shrimp over mixed greens with Creamy Buttermilk Avocado Sauce.
• 
  
• Creamy Buttermilk Avocado Sauce

• Ingredients:

  • 1 cup buttermilk 
  • 1 ripe avocado, chopped 
  • 2 tablespoons chopped fresh parsley
  • 2 finely chopped green onions 
  • 2 tablespoons fresh lemon juice 
  • Kosher salt and freshly ground pepper to taste

  Preparation:

  • Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth. 
  • Season with kosher salt and freshly ground pepper to taste. 
  • Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.

**Prep: 25 min., Cook: 5 min., Chill: 1 hr. Tip: To ensure that shrimp stay chilled, place half out when guests arrive, and replenish the platter as needed.**

Marinated Shrimp and Artichoke Hearts

Ingredients

• 1/4 cup white balsamic vinegar
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped green onion
• 3 tablespoons olive oil
• 1 (0.75-oz.) envelope garlic-and-herb dressing mix
• 1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
• 1 (14-oz.) can artichoke hearts, drained and cut in half
• 1 (6-oz.) can large black olives, drained
• 1 cup halved grape tomatoes
• 1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
• Small fresh basil leaves

Preparation

• Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.
• Stir in desired amount of basil just before serving. Serve with a slotted spoon.
• Note: I tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.

**This recipe can double as a side dish or appetizer. Feta cheese, fresh herbs, and a garlic-and-herb marinade give the shrimp and artichokes outstanding flavor.**

Shared by Debbie McLean Warner

Smoked Salmon Crostini

Ingredients

• 1/2 cup chopped fennel bulb
• 1/4 cup chopped green onions 
• 1 tablespoon extravirgin olive oil 
• 2 teaspoons chopped fresh dill
• 1 teaspoon grated lemon rind 
• 1 1/2 tablespoons fresh lemon juice 
• 1 teaspoon freshly ground black pepper 
• 3/4 pound cold-smoked salmon, cut into thin strips
• 48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
• 1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
• Fresh dill sprigs (optional)

Preparation

• Combine the first 8 ingredients; cover and chill at least 1 hour. 
• Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

Note:

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. 

These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

**This appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.**

Shared by Debbie McLean Warner

Curried Crab Spread

Ingredients

• 1/2 cup minced celery 
• 1/2 cup minced green bell pepper 
• 1/2 cup minced red bell pepper 
• 1/2 cup 1/3-less-fat cream cheese 
• 1/3 cup light mayonnaise 
• 1 teaspoon curry powder
• 1 teaspoon hot sauce 
• 1/2 teaspoon salt 
• 1/2 teaspoon grated lemon rind 
• 1/4 teaspoon dry mustard
• 1/4 teaspoon black pepper 
• 1 pound lump crabmeat, shell pieces removed
• 36 (1/4-inch-thick) slices diagonally cut French bread baguette (about 18 ounces)
• 1 tablespoon olive oil 

Preparation

• Combine the first 11 ingredients in a large bowl, stirring until well combined. Gently fold in crabmeat.
• Prepare broiler.
• Place bread slices in a single layer on a baking sheet. Brush 1 side of the bread slices evenly with the olive oil. Broil 1 minute or until lightly browned. Serve with spread.

**This cold crab spread can be made up to a couple of days ahead. If you want to make the crostini ahead, let the slices cool completely on a wire rack, then place them in a zip-top plastic bag.**

Shared by Debbie McLean Warner

Classic Shrimp Cocktail with Red and Green Sauce

Ingredients

• Shrimp:
• 4 quarts water
• 1 tablespoon salt 
• 2 tablespoons fresh lemon juice 
• 1 onion, cut into 8 wedges 
• 1 bay leaf
• 48 jumbo shrimp, peeled and deveined (about 2 pounds) 
• 
  Salsa verde:
• 1 1/2 cups packed fresh flat-leaf parsley leaves
• 1 cup packed fresh basil leaves
• 1 1/2 tablespoons sliced almonds
• 3 tablespoons cold water
• 2 tablespoons extravirgin olive oil 
• 2 tablespoons red wine vinegar
• 1 tablespoon capers, drained
• 2 teaspoons Dijon mustard 
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground black pepper 
• 1 garlic clove, peeled
• 
  Horseradish sauce:
• 3/4 cup bottled chili sauce (such as Heinz)
• 1/4 cup ketchup 
• 2 tablespoons prepared horseradish 
• 2 tablespoons fresh lemon juice 
• 3 drops hot pepper sauce (such as Tabasco; optional)

Preparation

• To prepare shrimp, combine first 5 ingredients in a Dutch oven. 
• Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. 
• Drain; discard bay leaf and onion. Rinse shrimp with cold water. 
• Chill 1 hour.
• To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. 
• Process until smooth. Pour into a bowl; cover and chill.
• To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. 
• Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.

**For convenience, make this dish ahead, and refrigerate until time to serve.**

Shared by Debbie McLean Warner

Cajun Angels

Wrap a slice of bacon around a large shrimp (cooked) and roll in cajun seasonings - broil until bacon is crisp. 

Dipping Sauce 

l part Creole Mustard 
l part mayonnaise 
Cajun seasoning to taste and heat desired 
Horseradish (drained), to taste

Shared by Debbie McLean Warner

Malaysian Coconut Prawns in Cognac

Prep time: 5 minutes  Cook time: 7 minutes

1 lb shrimp/prawns (yes, they are the same thing) – washed, deveined and patted really dry
2 stalks scallions, cut into 2″ lengths
1 tablespoon minced garlic
3 tablespoons Cognac (Brandy or Rum make good substitutes)
1 teaspoon kosher salt (1/2 tsp table salt)
3/4 teaspoon sugar (omit sugar if you are using sweetened coconut flakes)
few whole small Thai bird chili (if you like very spicy, chop)
1/4 cup grated coconut (try to find unsweetened coconut, but sweetened will work just fine)
2 tablespoons butter

Toast the coconut:  In a dry, nonstick skillet, toast the coconut until golden brown.

Fry the prawns: In a large saute pan or wok, heat 2T cooking oil on high heat. When smoking, add the prawns.  Cook only half way.  Timing depends on size of your prawns. When they just start to change color, remove and set aside.

Stir-fry: In same pan or wok, you should have some cooking oil left over. If not, add 1T.  When hot, add the chili, scallions and garlic. Fry for 10 seconds until fragrant. 

Add Cognac, butter, salt, sugar.  Reduce just a bit – you should have a nice sauce that will coat the prawns.  Add the prawns back in the pan.  Fry until prawns are cooked through. 

Again, timing depends on size of prawns. For small = 1 minute; medium = 1.5 minutes; large = 2 minutes; colossal= you prob have a personal chef.

Turn off heat, add the toasted coconut and immediately serve.

Shared by Debbie McLean Warner

Kickin' Tequila Shrimp

1 pound Jumbo Shrimp, Peeled & Deveined
3 Tablespoons Butter, Divided
2 cloves Garlic, Finely Minced
1 whole Small Onion, Sliced
1 whole Red Bell Pepper, Sliced
1/2 cups Chopped Tomatoes
1/4 cups Fresh Cilantro Leaves, Loosely Packed
1/2 cups Tequila
5 dashes Tabasco Sauce (or Other Chile Sauce)
2 teaspoons Fresh Lime Juice
1/8 teaspoons Freshly Ground Black Pepper
1/2 teaspoons Salt
1/2 cups Sour Cream
1 whole Avocado, Sliced Into Wedges

Heat just 2 tablespoons of the butter in a large saute pan over high heat. When butter starts bubbling, add the shrimp and cook for 2 minutes, until halfway cooked through. Remove the shrimp from the pan.

Return pan to the stove and add the remaining 1 tablespoon of the butter. When hot, add the garlic, onion and bell pepper. Saute for 5 minutes. Add the tomatoes, cilantro and return the cooked shrimp back into the pan.

Pour in the tequila, let simmer for 30 seconds. Pour in the Tabasco sauce, lime juice, season with salt and pepper and finally stir in the sour cream.
Serve with avocado wedges on the side.

Shared by Mary Ann Hartley