Seafood cocktails during summer season

Seafood Madness is here to show you delicious seafood recipes perfect for summer.

These light and refreshing appetizers are great for summer. Martini or margarita glasses are best for the shrimp version, but keep the portions small. Buy cooked, deveined shrimp and jarred mango slices. Colorful diced bell peppers are usually available at the market – these make an attractive garnish for many dishes. If you choose to boil raw shrimp, instructions should be followed for the recipe. Jumbo lump crab is best as it is virtually free of shell or cartilage.

There are two seafood cocktail recipes which you will surely love for this summer season.

1. MINI CRAB COCKTAILS WITH MANGO CREAM

Ingredients:

* 1/3 to 1/2 pound jumbo lump crabmeat
* 3 ounces cream cheese, at room temperature
* 4 tablespoons mango juice (from a jar of sliced mango)
* 3 tablespoons cream or half and half
* 1 teaspoon fresh lime juice
* 3 tablespoons jarred diced mango
* 2 to 3 tablespoons diced mixed bell pepper or seeded, diced tomatoes Salt and pepper to taste

Procedure:

1. Rinse crabmeat under cold water and drain. Set aside.
2. In a small bowl or mini food processor combine cream cheese with mango juice, cream or half and half and lime juice. Stir in diced mango and bell pepper or tomato. Season to taste with salt and pepper.
3. Place a spoonful of crab in the bottom of each serving container followed by the cream mixture. Repeat. Refrigerate until ready to serve. Makes 6 servings.

Note: (PER SERVING) Calories 124 (58% fat), Fat 8 g (5 g sat), Cholesterol 49 mg, Sodium 363 mg, negligible Fiber, Carbohydrates 4 g, Protein 8 g

2. TEQUILA SHRIMP COCKTAILS

Ingredients:

* 1 pound deveined cooked shrimp (31 to 40 count), tails removed
* 1 1/2 teaspoons Good Seasons Italian dressing mix
* 1 tablespoon light olive oil
* 1 teaspoon white wine vinegar
* 1 teaspoon lemon juice
* 1/2 to 2/3 cup pico de gallo
* 2 tablespoons diced mango
* 1 small avocado, peeled and diced
* 1 teaspoon minced parsley
* 6 tablespoons tequila (optional)

Procedure:

1. Place cooked shrimp in a glass bowl. Sprinkle evenly with 1 1/2 teaspoons Italian dressing mix.
2. Add olive oil, vinegar and lime juice. Toss to combine.
3. Gently mix in pico de gallo, mango, avocado and parsley. Divide among serving glasses and refrigerate.
4. When ready to serve, add tequila if desired. Makes 6 servings.

Boiled shrimp: Bring about 6 cups water to a boil. Add shrimp (thawed or frozen) and return the water to a boil. This takes about 6-8 minutes. When water boils, cover, remove from heat and let stand 8 minutes. Rinse under cold water, peel and devein.

Note: (PER SERVING) Calories 177 (46% fat), Fat 9 g (1 g sat), Cholesterol 153 mg, Sodium 549 mg, Fiber 2 g, Carbohydrates 6 g, Protein 20 g