Korean Shrimp Cocktail Recipes

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SAUTEED SHRIMP COCKTAIL

Provided by Giada De Laurentiis

Categories     appetizer

Time 24m

Yield 4 to 6 servings

Number Of Ingredients 10



Sauteed Shrimp Cocktail image

Steps:

  • In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side.
  • In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season again with salt and pepper. Place the yogurt mixture in a dipping bowl.
  • Place the bowl of dipping sauce on a serving platter with the cooked shrimp.

2 tablespoons olive oil
1 pound jumbo shrimp, peeled tail-on, deveined
1 tablespoon herbes de Provence
Salt and freshly ground black pepper
1 1/4 cups plain yogurt
2 tablespoons mayonnaise
2 tablespoons whole-grain mustard (recommended: Maille)
1 1/2 tablespoons maple syrup
1 teaspoon turmeric
1/4 cup chopped fresh basil leaves

KOREAN SHRIMP COCKTAIL

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6



Korean Shrimp Cocktail image

Steps:

  • Pulse the kimchi in a food processor to roughly chop. Add the mayonnaise, ketchup, ginger and salt; pulse to combine. Store in the refrigerator for at least 1 hour or until ready to use.
  • Serve with peeled shrimp for dipping.

1 cup kimchi, such as Mother in Law's (vegan)
1/2 cup mayonnaise
3 tablespoons ketchup
1 teaspoon grated ginger
1/4 teaspoon kosher salt
2 pounds cooked and peeled large shrimp

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