Crawfish Or Shrimp Cocktail Recipes

Steps:

• For sauce:
• Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
• For crawfish;
• Combine first 7 ingredients in 10-to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
• Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD: Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
• Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish.
• Serve crawfish with cocktail sauce and lemon wedges.

Steps:

• Combine all ingredients to make sauce.
• Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.

Steps:

• Combine all sauce ingredients to make sauce.
• Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce.

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

Steps:

• Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
• Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Steps:

• For the cocktail sauce, mix the mayonnaise, ketchup, Worcestershire and Tabasco sauces. Mix the crayfish tails into it.
• Layer all of the ingredients into cocktail glasses - the crayfish tails, shredded lettuce, sliced avocado, and more cocktail sauce. Garnish with a wedge of lemon and freshly squeezed lemon juice.

Steps:

• Place tomatoes in glass dish and sprinkle with salt; let stand for 1 hour.
• Transfer tomatoes to a food processor and puree until smooth; season with salt & pepper.
• In another bowl, mix orange juice, lime juice, Worcestershire sauce and horseradish; add to tomatoes.
• In another bowl combine cucumber, avocado, shrimp and cilantro.
• In large sundae glasses, add shrimp, cukes, avacado, shrimp mixture and spoon sauce over it.
• Garnish with celery stalks and add hot sauce as desired.

Steps:

• In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.
• Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.
• Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to soften.
• Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute.
• Stir in the basil, thyme, cayenne, and salt.
• Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.
• In a large skillet, melt 3 tablespoons of the butter over med. heat.
• Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.
• Stir in the lemon juice and Worcestershire sauce.
• Add the crawfish mixture to the roux base.
• Cut the remaining 3 tablespoons of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition.
• Stir in the parsley and hot-pepper sauce.
• To serve, divide the rice among 8 serving plates and spoon the mixture over rice.