Grilled Shrimp With Chili Cocktail Sauce Recipes

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GRILLED SHRIMP WITH SMOKY GRILLED TOMATO COCKTAIL SAUCE

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 3 cups

Number Of Ingredients 10



Grilled Shrimp with Smoky Grilled Tomato Cocktail Sauce image

Steps:

  • Heat a grill to high. Brush the tomatoes with olive oil and season with salt and pepper. Grill until slightly charred and soft, flipping halfway through, 4 to 6 minutes.
  • Place the tomatoes, honey, chipotle, horseradish, Worcestershire sauce, lime juice, cilantro, a pinch each of salt and pepper and a touch of olive oil in a food processor and process until slightly smooth. Serve with grilled shrimp.

6 plum tomatoes or 4 beefsteak tomatoes, halved
Olive oil, for brushing
Kosher salt and freshly ground pepper
1 teaspoon honey
1 chipotle in adobo sauce or 1 tablespoon chipotle hot sauce
3 heaping tablespoons prepared horseradish
Dash of Worcestershire sauce
Juice of 1/2 lime
1/2 cup chopped fresh cilantro
Grilled large shrimp, for serving

GRILLED SHRIMP WITH GRILLED TOMATO COCKTAIL SAUCE

This zippy cocktail sauce can be made in a snap without so much as one dirty pot. Simply grill all of your vegetables and throw them into a blender with two essential cocktail sauce ingredients: Worcestershire sauce and prepared horseradish. Whether you serve the sauce warm or at room temperature alongside shrimp hot off the grill, the dish is perfect for a party or as a simple dinner-just toss a crisp salad and get some crusty bread to complete the meal.

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10



Grilled Shrimp with Grilled Tomato Cocktail Sauce image

Steps:

  • Prepare a grill or large grill pan for high heat.
  • Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
  • Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
  • Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
  • Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.

2 ripe Roma tomatoes
1/2 large yellow onion, cut into three or four 1/2-inch rounds
1 lemon, halved
3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
Kosher salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon honey
1 tablespoon prepared horseradish
Hot sauce, to taste
2 pounds large shrimp, peeled and deveined

SHRIMP WITH COCKTAIL SALSA

A bit different take on a seafood cocktail sauce. I modified this recipe a bit to suite my needs. I have used the coctail salsa as a base in my Seafood Supreme (234274).

Provided by Abby Girl

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6



Shrimp With Cocktail Salsa image

Steps:

  • Mix first 3 ingredients in a medium bowl. Mix in chilies. Taste, adding more if spicier flavor is desired.
  • Fill large bowls with ice. Arrange shrimp atop ice. Sprinkle cilantro over salsa.
  • Note: If you are planning on using this as a base, like in my Seafood Supreme, drain off some of the liquid from the salsa and chili sauce, so that it does not slide off the plate.

1 cup salsa, medium
1 cup chili sauce
1 tablespoon white horseradish (or more to suit taste)
3 teaspoons chipotle chiles in adobo (or more to suit taste)
2 lbs large shrimp (cooked, peeled deveined)
cilantro, garnish

GRILLED SHRIMP -- MMMMMM

Make and share this Grilled Shrimp -- Mmmmmm recipe from Food.com.

Provided by Steve_G

Categories     Cajun

Time 16m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 9



Grilled Shrimp -- Mmmmmm image

Steps:

  • In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to coat the shrimp.
  • The bag should look dark red.
  • Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
  • Light the grill and while it's heating place shrimp on skewers.
  • When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please).
  • Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
  • Remove from skewers and serve hot.
  • No dipping sauce required.
  • This rub works well on chicken wings too!

1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon garlic salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
2 tablespoons brown sugar
if you like it hot Optional - 1 to 2 teaspoons of ground up crushed red pepper flakes
2 tablespoons olive oil (give or take)
2 lbs medium shrimp, peeled and deveined (U-25s ( I buy them peeled and deveined)

AMAZING SPICY GRILLED SHRIMP

This is an amazing spicy grilled shrimp recipe. It has become my family's new favorite.

Provided by Pat Rota

Categories     Seafood     Shellfish     Shrimp

Time 2h44m

Yield 6

Number Of Ingredients 12



Amazing Spicy Grilled Shrimp image

Steps:

  • Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
  • Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
  • Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  • Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Nutrition Facts : Calories 320 calories, Carbohydrate 4.1 g, Cholesterol 230.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 25.1 g, SaturatedFat 3.5 g, Sodium 827.3 mg, Sugar 1.4 g

⅓ cup olive oil
¼ cup sesame oil
¼ cup chopped fresh parsley
2 tablespoons hot sauce
2 tablespoons minced garlic
1 tablespoon ketchup
1 tablespoon Asian chile paste
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons lemon juice
2 pounds large shrimp, peeled and deveined
12 wooden skewers, soaked in water

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE

Yield serves 4

Number Of Ingredients 13



Grilled Shrimp with Chili Cocktail Sauce image

Steps:

  • Combine the first seven ingredients in a bowl and season with pepper to taste, then chill.
  • Heat a grill pan or grill to medium-high.
  • Dress the shrimp with the EVOO, paprika, and salt and pepper. Skewer the shrimp on metal skewers to help in turning them and grill until the shrimp are opaque and firm, 7 to 8 minutes. Pile the shrimp on a platter and pour the sauce over or pass the sauce at the table. Garnish with the parsley.

2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice (juice of 1/2 lemon)
1 tablespoon hot sauce (eyeball it)
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 celery stalk from the heart with leafy tops, finely chopped
Coarse black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon sweet smoked paprika
Salt
A small handful of fresh flat-leaf parsley leaves, finely chopped, for garnish

GRILLED SHRIMP WITH LEMON AIOLI

You'll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 45m

Yield 4

Number Of Ingredients 8



Grilled Shrimp with Lemon Aioli image

Steps:

  • Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
  • Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
  • Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 2.2 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 1290.9 mg, Sugar 0.6 g

2 slices cured lemon
½ cup mayonnaise
1 tablespoon minced fresh tarragon
1 teaspoon lemon juice
1 pound extra large shrimp, peeled and deveined
2 teaspoons olive oil
1 teaspoon smoked paprika
½ teaspoon kosher salt

EASY GRILLED SPICY SHRIMP

I am not a big shrimp fan! Not sure why, but it's true. However, my new easy grilled spicy shrimp has been a summer favorite and so easy with all of the entertaining we do at the lake house!

Provided by Cindy Anschutz Barbieri

Categories     Appetizers and Snacks     Spicy

Time 10m

Yield 4

Number Of Ingredients 7



Easy Grilled Spicy Shrimp image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
  • Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 2.6 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 837.4 mg, Sugar 0.3 g

1 pound peeled and deveined shrimp
¼ cup Sriracha chile sauce
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon ground cumin

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