You’ve had shrimp cocktail time and again—poached shrimp served with a zesty dipping sauce. Well, our spin on the traditional recipe will change the way you look at shrimp cocktail forevermore!
Our Cilantro Pesto Seafood Cocktail uses mixed seafood instead of just shrimp. Straight from the frozen fish aisle at the grocery store, we used a bag of frozen mixed seafood, containing calamari, shrimp, and scallops. The combination has more flavor, texture, and nutrition than stand-alone shrimp. And rather than the blasé red cocktail sauce, we’ve made a zippy pesto to toss with the seafood—fresh cilantro, grassy Olio Nuovo, and savory Kalamata Tapenade.
Serve this delightful dish in cocktail glasses for hors d’oeuvres, atop a green salad for a healthy meal, or alongside crackers and cheese for a noshing platter.
Makes about 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/cilantro-pesto-seafood-cocktail