Best Summer Shrimp Cocktail Recipes

SUMMER SHRIMP COCKTAIL

Steps:

• Bring a pot of well salted water to the boil. Add shrimp to boiling water, place lid on pot and remove from heat. Set aside while you prepare the rest of the recipe.
• Combine chopped tomatoes, green onions, ketchup, cilantro, jalapeno and salad dressing.
• Drain the shrimp well and stir into the vegetable mixture. Cover and refrigerate for at least one hour. Overnight is even better.
• Serve with Melba toast or assorted crackers.

A SUMMER'S NIGHT SHRIMP COCKTAIL

Steps:

• Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomato halves on it, cut side down. Broil for 10 to 12 minutes, or until the tomatoes are softened and slightly charred. Allow to cool to room temperature.
• Combine 4 quarts of the water, 1/4 cup of the lime juice, and 2 tablespoons salt in a large saucepan and bring to a boil over high heat. Add the shrimp and cook for about 3 minutes, until they are fully cooked. They should be bright pink-orange, curled, and firm but not hard. Immediately drain the shrimp into a colander and hold under running cold water for about 1 minute. Drain well, transfer to a bowl, cover, and refrigerate until cold.
• To make the cocktail sauce, combine the roasted tomatoes, the remaining 1/2 cup water, the remaining 2 tablespoons lime juice, the adobo sauce, the honey, the garlic, the Worcestershire sauce, and the pepper in a blender and puree on high speed until smooth. Season to taste with salt.
• Pour the sauce into a large ceramic or glass bowl. Add the shrimp, avocado, cucumber, onion, diced tomato, cilantro, and jalapeño. Stir gently to mix.
• Serve in tall glasses or sundae glasses with long spoons and accompany with the crackers. Pass the lime wedges at the table.

SUMMER MEXICAN SHRIMP COCKTAIL SERVED IN A LARGE GLASS

Steps:

• Take 4 Pint size beer glasses or mugs.
• Load each with Shrimp to cover just under 1/2 the mug.
• Add catchup to each.
• add 1/2 avocado to each cup.
• add 1/4 of the onion, cilantro, cucumber,.
• Squeeze the juice of a half of each lime into each glass.
• I like to cut a little bit of the lime pulp to put in each.
• shake of salt and pepper into each glass.
• add some OJ to each glass to get them to about 1/2 inch from the top. Gently stir until mixed.
• Take remaining lime and quarter to put on the top of each glass.
• BEST option refrigerate for 1 hour and serve. (note to spice up add one shake of tobasco to each.).