PERFECT SHRIMP COCKTAIL (NO HORSERADISH)
I love shrimp cocktails but hate the sauce they come with in the store or restaurants . When ever I go to mexico they make the most delicious Cocktails out of Shrimp, Clam ,Abalone or Octopus. I like the Shrimp the best but love the clam to. You can make a cocktail with all of these or just one.
Provided by Juliansmommy
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- in a tall cup or a bowl squeeze the juice from both limes. juicy ones are best.
- I like to chop the shrimp first and let it soak in the lime juice while I chop the other ingredients.
- Chop avocado , cucumber and green onion to the size of your liking. I like everything pretty small.
- add all to the bowl and mix in catsup ( and tabasco if you want ). Mix well and enjoy.
- This recipes is really all to taste but the directions are just how I like it.
- You can add tomatoes , white onion, cilantro more or less lemon juice and/or catsup If you like. You can also add more or less shrimp, avocado, and/or cucumber. add salt and pepper if you like.
- remember if you use fresh raw clams to keep the juice from them for the cocktail . If you use abalone or octopus boil first.
Nutrition Facts : Calories 290.6, Fat 7.6, SaturatedFat 1.3, Cholesterol 308.9, Sodium 695.2, Carbohydrate 25.9, Fiber 6.5, Sugar 9.8, Protein 35.5
SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 8
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.
SHRIMP COCKTAIL
This method for a beloved appetizer maximizes flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds. Rather than wash away all the spices with a rinse or a plunge in an ice bath, you stop the cooking by pouring ice directly into the hot bath. For dipping, go for a classic cocktail sauce with the sharp brightness of lemon and horseradish, or a simple garlicky dill butter, which makes the shrimp taste somehow of lobster, or a comforting, warmly spiced honey mustard, because you always need a creamy option. Enjoy the plump shrimp with your favorite sauce - or all three.
Provided by Eric Kim
Categories finger foods, seafood, appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Make the shrimp: In a large bowl, toss together the shrimp and 2 teaspoons salt, and set aside. Keep the 8 cups ice nearby, either in another large bowl or directly in the icemaker tray of your refrigerator.
- Meanwhile, fill a large pot with 8 cups water, 1/2 cup salt, the chile powder and celery seeds, and bring to a boil. Remove the pot from the heat and add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes.
- Immediately dump the ice into the pot to stop the cooking, stirring occasionally, until the liquid is cool to warm or room temperature, about 1 minute. Pour the contents of the pot into a colander in the sink, then transfer the drained, celery seed-dotted shrimp to a large platter and refrigerate until ready to eat. Cut the lemons into quarters lengthwise, then cut each piece in half crosswise.
- Make the cocktail sauce: In a small bowl, stir the ketchup, lemon juice, horseradish and garlic to combine, and season to taste with salt, pepper and Tabasco sauce.
- Make the garlicky dill butter: Melt the butter in a small saucepan over medium-low heat or in the microwave. Add the garlic, dill, lemon juice and sugar to a small bowl and stir in the hot melted butter. Season generously with salt and pepper.
- Make the curried honey mustard: In a small bowl, stir the mayonnaise, mustard, honey, lemon juice, curry powder and cayenne to combine. Season to taste with salt and pepper. All three sauces can be stored in separate airtight containers in the refrigerator for up to 3 days. (The dill butter will need to be reheated in the microwave or on the stove over medium-low heat until liquid again.)
- To serve, cover a large platter with cubed or crushed ice, top with the poached and cooled shrimp and scatter the lemon pieces all over. Serve with one or more of the dipping sauces on the side.
CHEF JOHN'S SHRIMP COCKTAIL
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
- Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
- Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g
COCKTAIL SAUCE WITHOUT HORSERADISH
I started making this years ago because I don't like horseradish. It dawned on me today that I had never posted this simple recipe. The chilling time is optional. I have used it many times immediately after mixing. Chilling just blends the flavors a little more. Cooking time is chilling time.
Provided by CarrolJ
Categories Sauces
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything together and chill for at least one hour before serving if desired.
- If you like lots of lemon juice you can add another teaspoon for more zip.
Nutrition Facts : Calories 51.1, Fat 0.3, SaturatedFat 0.1, Sodium 663.1, Carbohydrate 13, Fiber 0.5, Sugar 11.4, Protein 0.9
CLASSIC SHRIMP COCKTAIL
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients-including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
- Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
- Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
- To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.
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