Seafood Cocktail Salad. For making dressing, in a bowl, combine chili sauce, lemon juice, sliced celery, tabasco, and vodka. Top with the Tiny Shrimp and Crab Meat. Put the shrimp, artificial crab, cucumbers, celery and bell peppers into a jumbo mixing bowl.
Put the shrimp, artificial crab, cucumbers, celery and bell peppers into a jumbo mixing bowl. Pour on the cocktail sauce and mix well. Spoon the seafood cocktail salad on top of the lettuce.
Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, seafood cocktail salad. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
For making dressing, in a bowl, combine chili sauce, lemon juice, sliced celery, tabasco, and vodka. Top with the Tiny Shrimp and Crab Meat. Put the shrimp, artificial crab, cucumbers, celery and bell peppers into a jumbo mixing bowl.
Seafood Cocktail Salad is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Seafood Cocktail Salad is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have seafood cocktail salad using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Seafood Cocktail Salad:
- {Take of salad.
- {Get 4 lb of shrimp, cooked, peeled, deveined.
- {Prepare 4 lb of artificial crab meat, lump style.
- {Make ready 6 of cucumbers.
- {Prepare 2 of bunches celery hearts.
- {Get 4 of yellow bell peppers.
- {Make ready 1 head of lettuce, shredded.
- {Make ready of cocktail sauce.
- {Get 64 oz of ketchup.
- {Take 6 tbsp of double-strength horseradish.
- {Take 3 large of lemons.
Garnish around the side with slices or wedges of lemon. Cocktail shrimp salad is made with fresh vegetables, cilantro, and tomato juice creating a refreshing, Mexican-inspired shrimp salad. A satisfying main dish salad made with sautéed shrimp, romaine lettuce, ripe tomatoes, sweet onion, avocado and a light, creamy version of a classic cocktail sauce for dressing. Arrange the little gem lettuce leaves upright around the sides of each bowl or glass tumbler, then dived the crab meat and prawns between them.
Instructions to make Seafood Cocktail Salad:
- The only difficult part of this recipe is finding a container large enough to mix it in. I use the Tupperware "Thatsa(tm) Bowl" 32-cup mega mixing bowl, and I still had to mix it up in two batches..
- For the cocktail sauce, empty a 64-ounce bottle of ketchup into a large bowl. Juice the lemons and pour the juice into the ketchup bottle and swish it around to get the remaining ketchup. Pour it into the bowl and add bits of the lemon pulp. Stir in the horseradish..
- Peel the cucumbers, but not completely. You want to leave some strips of the peel for color contrast. Slice in quarters lengthwise and remove the seeds. Cut the cucumbers into chunks. Cut the celery into chunks about the same size as the cucumbers. Your cucumber and celery chunks should be close in size to your seafood..
- Cut the bell peppers in half and remove seeds. Cut into thin strips..
- Put the shrimp, artificial crab, cucumbers, celery and bell peppers into a jumbo mixing bowl. Pour on the cocktail sauce and mix well..
- Cover the bottom of your serving dish with a 1-inch thick layer of the shredded lettuce. Spoon the seafood cocktail salad on top of the lettuce. Garnish around the side with slices or wedges of lemon..
Finish with a few spoonfuls of the spicy mayonnaise, the lemon zest and a bunch of cress. Top with a sprinkle of paprika and a wedge of lemon to serve. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Serve shrimp mixture in cocktail glasses. Shrimp and Avocado Salad This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones.
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