Time 45m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix all ingredients in a large nonreactive container. Chill and serve with limes and Tabasco sauce.
- Do not over-cook the shrimp, as they will become tough! Be careful when steaming the shrimp; you do not want it tough.
Time 1h45m Yield 4 Number Of Ingredients 14 Steps:
Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Time 1h30m Yield 20 serving(s) Number Of Ingredients 22 Steps:
Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.
Time 3h15m Yield 6 Number Of Ingredients 11 Steps:
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Number Of Ingredients 10 Steps:
Cook shrimp in boiling salted water, stirring occasionally, until just cooked through, about 3 minutes. Drain, cool, and then shell, leaving tail shells attached if desired. Chill until cold, at least 15 minutes. Stir together tomatoes, scallion, garlic, lemon and lime juices, salt, and pepper. Just before serving, finely dice avocado and stir into tomato salsa. Spoon salsa into 4 serving dishes and arrange shrimp and lime on top.
Time 40m Yield 6 servings Number Of Ingredients 11 Steps:
Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve. For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container. In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving. Garnish with lime and serve with tostadas, chips, or saltine crackers.
Time 30m Yield 6 Number Of Ingredients 7 Steps:
In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain. Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.
Time 50m Number Of Ingredients 13 Steps:
Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside. Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days. Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.) To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.
Time 35m Yield 4 Number Of Ingredients 15 Steps:
Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside. Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes. Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.
Time 20m Yield 12 servings (3/4 cup each). Number Of Ingredients 12 Steps:
In a large bowl, combine the first 5 ingredients. Stir in soda, Clamato juice, lime juice and ketchup. Add shrimp. Refrigerate, covered, at least 2 hours., Just before serving, add avocados. Serve with a slotted spoon and tortilla chips.
