SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
- Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
- Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
- Yield: 1 1/2 cups
THE SHRIMP COCKTAIL
Steps:
- Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
- Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
- Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
- Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
- Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
SHRIMP COCKTAIL WITH DIPPING SAUCES
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
- For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
- For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
- Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
FIERY-HOT SHRIMP COCKTAIL
This is a recipe that comes from Rachel Ray's "30 Minute Meals-Top Drawer Dinner" I love shrimp cocktail but this is way too hot & spicy for me, then I went ahead and tweaked it and now it is even hotter. Passive cooking time is cooling time.
Provided by Manami
Categories Southwestern U.S.
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine hot pepper sauce, chili powder, onion powder, ketchup, lemon juice, lemon zest, celery and parsley in a small bowl.
- Add shrimp and coat evenly.
- Chill 20 minutes.
- Line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp.
Nutrition Facts : Calories 155.9, Fat 2.4, SaturatedFat 0.5, Cholesterol 172.8, Sodium 746.7, Carbohydrate 11, Fiber 2.4, Sugar 4.8, Protein 24.3
ROASTED SHRIMP COCKTAIL
This recipe for shrimp cocktail is way better than any cold recipe I have ever tried! I saw it on Food Network by Ina of Barefoot Contessa... The shrimp is so flavorful!! The original recipe also included a cocktail sauce, but they were so good, we didn't even need sauce!
Provided by TiffyMadrox
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on.
- Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. (I added a little Garlic salt too).
- Roast for 8 to10 minutes, just until pink and firm and cooked through.
- Set aside to cool.
Nutrition Facts : Calories 181, Fat 4.9, SaturatedFat 0.8, Cholesterol 230.4, Sodium 369.8, Carbohydrate 1.5, Fiber 0.1, Protein 30.8
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
SHRIMP COCKTAIL
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6 dozen (1-1/4 cups sauce).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
SHRIMP COCKTAIL MY WAY PLEASE :D
My mom made this shrimp cocktail ever since I can remember. Then I made it for my husband, he thought it was too spicy so then I tweeked it a bit with Clamato Juice. The original recipe does not have any Clamata juice and has equal amount of Salsa Del Pato as Tomato Sauce. I hope you can enjoy it as much as everyone I make it for does.
Provided by Jacobs Mommy
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Put your shrimp in a 9x13 baking dish or any dish that the shrimp can lay flat on. Add your imitation crab meat, when doing so pull your crab meant in shreds so its not in bulk.Squeeze all your limes in the dish with the shrimp and imitation crab meat. Add some salt and pepper. Let that set for about 30 minutes.
- 2. Chop your cucumber, celery stalk, avocados, onion, and tomatoes into bite size pieces.
- 3. Transffer your shrimp,imitation crab meat and lime to a big bowl.
- 4. Add your veggies to your bowl.
- 5.Add one can of tomato sauce along with a can of salsa del pato at a time. According to your liking or taste, and spicy-nezz.
- 6. Add some clamato juice to your liking.
- 7. Garnish with cilantro to your liking, add some salt, pepper, and lime to your liking.
- 8. Enjoy! :D.
Nutrition Facts : Calories 652.7, Fat 23, SaturatedFat 3.5, Cholesterol 195.5, Sodium 3603.4, Carbohydrate 79.8, Fiber 19.2, Sugar 22.2, Protein 46.4
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
HOMEMADE SHRIMP COCKTAIL
Make and share this Homemade Shrimp Cocktail recipe from Food.com.
Provided by Darlene Summers
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all but shrimp together, stirring well with a wire whisk.
- Arrange shrimp on lettuce leaves and cover with sauce.
- Refrigerate till ready to serve.
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