Prawn Shrimp Cocktail With Dill Dressing Recipes

Steps:

• For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
• For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
• Serve chilled shrimp with dipping sauce on the side.

Steps:

• Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
• Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

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.

Steps:

• For the dill dressing - combine the egg mayonnaise, mustard,m dill and water in a small bowl and season with salt and pepper to taste and set aside.
• Divide lettuce, avocado and mango among serving glasses and top with prawns and dressing and sprinkle with capers and extra dill sprigs and serve.

Steps:

• To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
• Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
• In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
• Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.

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.

Steps:

• Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
• Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

Steps:

• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

Steps:

• In a small bowl combine mayonnaise, tomato sauce and pepper and mix well.
• Add a few drops of tabasco sauce, stir and taste, adding more tabasco to taste.
• Add prawns to the bowl and blend through lightly.
• Place lettuce leaves in bottom of 4 martini glasses and top with prawn mixture (4 prawns per serve).
• Garnish with cherry tomatoes and corn kernels.
• Serve chilled.

Steps:

• To make the dressing, place the coconut milk in a medium saucepan with half the chili, and all the ginger and lemon grass. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Leave to cool for about 30 minutes to allow the flavours to infuse.
• Strain the dressing through a sieve into a bowl. Stir in the yoghurt, mint, lime zest and juice, and the remaining chili, season lightly and then stir in the shrimp.
• Divide the Romaine lettuce between 4 small serving dishes and spoon the shrimp and dressing over the top. Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or a little more red chilli, finely sliced.

Steps:

• In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
• Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
• To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.

Steps:

• Make sure the prawns are drained well of their briny liquid.
• Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl.
• Tip in the prawns and mix to coat them in the Marie-Rose sauce.
• Finally shred the lettuce, and arrange as a bed on six small plates or shallow bowls.
• Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then scatter with roughly crushed peppercorns or dust with paprika.
• As long as the prawns were properly thawed and drained before you started immersing them in their famous coral pink sauce, it does not matter if they sit for a good few hours in the fridge before being dolloped out onto their lettuce-lined dishes.