Retro Firecracker Prawn Cocktail Shots Shrimp Cocktail Shots Recipes

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:

• 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:

• Calculate how many "shots" you are making, and reserve one prawn (preferably with tail on) for decoration.
• Mix the mayonnaise, ketchup, lemon juice and Tabasco in a bowl, season to taste and adjust seasoning if needed.
• Take your shot glasses, or small water glasses and line with some mixed salad leaves or lettuce.
• Place about 5 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are.
• Spoon over your seafood sauce and lightly mix through the prawns.
• Sprinkle with the crushed pink peppercorns and cayenne pepper, and garnish with a prawn over the edge of the glass.
• A lemon wedge can be added as well - but I find it is fiddly to deal with whilst slurping cocktails, and the sauce should be lemony enough!

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:

• 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.

Steps:

• Add to a large enough pot double the weight of water you observed when weighing shrimp.
• Add all the dry ingredients and place pot on heat. Bring to a boil for 1 minute.
• Add shrimp, place lid on pan and immediately remove from heat. Allow shrimp to steep in the "tea" for 12 minutes.
• Strain and chill shrimp for 1 hour, removing any large spices and herbs.
• Mix sauce ingredients together until smooth.
• Place sauce in cocktail glasses and arrange shrimp around the rim, serve.

Steps:

• Shake all of the ingredients over ice and strain into a shooter glass.

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.

Steps:

• 1. mix ketchup, siracha hot sauce and lime juice and mix well.
• 2. add chopped avacado, minced red onion and cilantro and mix again.
• 3. if you want to go easy you can add all the prawns into mixture, but for better presentation add about half the prawns into mixture .
• 4. for nice presentation scoop desired about of cocktail into martini glass or desert cup and use remaining prawns to dress the outside of glass.
• 5. for better flavour chill for at least an hour before serving.
• 6. serve with tortilla chips or saltine crackers on the side if desired.
• 7. goes well with a cold Corona.