Horseradish Shrimp Skagenröra Med Pepparrot Recipes

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HORSERADISH SHRIMP

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7



Horseradish Shrimp image

Steps:

  • Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
  • Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

1/4 cup tomato paste
1/4 cup horseradish, drained
3 tablespoons extra-virgin olive oil, plus more for brushing
3/4 teaspoon hot sauce
Kosher salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined (tails left on)
Lemon wedges, for serving

SHRIMP WITH HORSERADISH CANAPES

Provided by Claire Robinson

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6



Shrimp with Horseradish Canapes image

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a 1 1/2-inch round cutter, cut 4 rounds from each slice of bread. Place the rounds on a sheet pan and toast in the oven until golden brown, 12 to 14 minutes.
  • Bring a 5-quart pot of highly salted water to a boil. Prepare a medium bowl with ice and water. Add the shrimp to the boiling water and simmer until cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water to stop the cooking. Drain, pat dry, cut lengthwise and keep cool.
  • Pulse the creme fraiche with the horseradish in a food processor until smooth. Season with salt.
  • Place 1 teaspoon of the creme fraiche mixture on 1 toasted round. Top with 1 shrimp and garnish with chopped chives.
  • BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture. This is a great cocktail party item. You can make all the parts ahead of time and put together right before your guests arrive.

9 slices very thin white bread
Kosher salt
1 pound large shrimp, peeled, deveined and tails removed
1 cup creme fraiche
3 tablespoons finely grated fresh horseradish, or 3 tablespoons drained from jar
1 bunch fresh chives, finely chopped

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Provided by Food Network

Yield 12 servings

Number Of Ingredients 8



Shrimp Cocktail with Horseradish Cocktail Sauce image

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.

4 lbs. jumbo shrimp (peeled and de-veined)
1 cup ketchup
2 Tbs. fresh or store-bought horseradish
1 tsp. Worcestershire sauce
1/4-cup of lemon juice
1 tsp. dried onion powder
1 fresh lemon for garnish
1 bunch fresh Italian parsley

GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11



Grilled Salt and Pepper Shrimp with Tomato Horseradish Sauce with Lime Juice image

Steps:

  • Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
  • Preheat the oven to 400 degrees F.
  • Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
  • Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.

1 pound U-12 shrimp, shelled and deveined
Salt and pepper
Lemon wedges, for serving
Tomato Horseradish Sauce with Lime Juice, recipe follows
8 cups cherry tomatoes, halved
1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
2 cloves garlic, minced
1 tablespoon grated fresh horseradish
Juice of 1 lime
Salt and pepper

GRILLED SHRIMP COCKTAIL WITH HORSERADISH CREAM DIPPING SAUCE

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 12



Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce image

Steps:

  • Preheat a grill pan over medium high heat.
  • Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
  • In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
  • Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.

1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel in tact
1 teaspoon coarse salt
3 tablespoons butter, melted
1 lemon, zested and juiced
1/2 cup plain bread crumbs, 3 handfuls
1/2 cup prepared horseradish
1/2 cup half-and-half or light cream
1/2 teaspoon salt, eyeball it
1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper
1 cup sour cream
2 tablespoons chopped parsley, for garnish
4 leaves Romaine hearts

HORSERADISH SHRIMP (SKAGENRöRA MED PEPPARROT)

Posting for ZWT6 Scandinavia Region. This is from www.gretchencooks.com A Swedish seafood dish with the bite of horseradish. Preparation Time is for the stand time in the refrigerator.

Provided by Papa D 1946-2012

Categories     Lunch/Snacks

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 6



Horseradish Shrimp (Skagenröra Med Pepparrot) image

Steps:

  • Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper. Let stand in the refrigerator 3 hours or overnight.
  • Serve on toast or crisp bread. Garnish with red onion, lemon, dill, cherry tomatoes or caviar.

Nutrition Facts : Calories 294.9, Fat 16.8, SaturatedFat 2.5, Cholesterol 184.3, Sodium 493.5, Carbohydrate 12.1, Fiber 0.2, Sugar 3.1, Protein 23.6

1 lb fresh shrimp, cooked and peeled
3/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon chopped fresh dill weed
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon pepper

HORSERADISH SAUCE (PEPPARROTSSAS)

This sauce is commonly served in Swedish households with boiled beef and potatoes, but would also be wonderful with roast beef or steak. NOTE: do not cook the sauce any farther once you add the horseradish- it will become bitter!

Provided by IngridH

Categories     Sauces

Time 17m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 6



Horseradish Sauce (Pepparrotssas) image

Steps:

  • In a small saucepan, melt butter.
  • Add the flour, and whisk to combine.
  • Whisk in the stock and cream, then cook for 10 minutes, stirring occasionally.
  • Season with salt and white pepper to taste.
  • Remove from the heat, and stir in the horseradish.
  • Serve immediately.

1 1/2 tablespoons butter
2 tablespoons flour
1 cup beef stock
1 cup cream
3 tablespoons horseradish, grated
salt and white pepper, to taste

JALAPENO HORSERADISH SHRIMP

Make and share this Jalapeno Horseradish Shrimp recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 8h5m

Yield 3 serving(s)

Number Of Ingredients 13



Jalapeno Horseradish Shrimp image

Steps:

  • Peel and de-vein shrimp.
  • Combine all marinade ingredients and marinate shrimp overnight.
  • Combine dipping sauce ingredients and keep chilled.
  • Grill marinated shrimp over a hot flame 2 minutes on each side.
  • Dip and eat.

Nutrition Facts : Calories 818.6, Fat 64.7, SaturatedFat 37.8, Cholesterol 449.6, Sodium 691.3, Carbohydrate 26.5, Fiber 4.8, Sugar 10.2, Protein 37.3

1 lb 16-20 count fresh shrimp
1/4 cup chili sauce
1/4 cup ground chili powder
2 tablespoons sugar
2 tablespoons garlic
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon Tabasco sauce
salt
16 fluid ounces heavy cream
2 fluid ounces Tabasco jalapeno sauce
1 tablespoon prepared horseradish
1/4 cup chopped cilantro

HORSERADISH SHRIMP

I resurrected an old appetizer recipe today that I hadn't used in several years. I used to make these frequently when we had our back yard barbecues. Well, hubby and friends gave them rave reviews! I guess they are back on the "official barbecue menue" at our house. (I usually double the recipe because they do go fast!) Prep time does not include 2 hour refrigeration time.

Provided by Dee514

Categories     Pork

Time 40m

Yield 10-12 Shrimp

Number Of Ingredients 8



Horseradish Shrimp image

Steps:

  • Shell the shrimp, but leave the tail section on.
  • Butterfly each one and devein if needed.
  • Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
  • Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
  • Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
  • In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
  • After shrimp have chilled and flavors have blended, set grill on low heat.
  • Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
  • Each time you turn the shrimp, baste them with the Old Bay mixture.

Nutrition Facts : Calories 280.7, Fat 23.8, SaturatedFat 7.2, Cholesterol 66.1, Sodium 681.5, Carbohydrate 7.3, Fiber 1.7, Sugar 4.8, Protein 9.7

10 -12 jumbo shrimp
16 ounces hot prepared horseradish
1 lb bacon
1/4 cup balsamic vinegar
1/8 cup virgin olive oil
1 lemon, juice of
1 teaspoon Old Bay Seasoning
20 toothpicks

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