Shrimpartichokeandgrapefruitcocktail Recipes

Steps:

• Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker. Add a touch more fruit juice or vodka to taste. Strain into a chilled martini glass and garnish with grapefruit. Enjoy!

Steps:

• In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely.
• With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus). Stir in the grapefruit juice, Rosé Champagne, the cooled syrup, and fleur de sel.
• Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer.
• Continue to rake the mixture every 30 minutes or until it's firm and granular.
• Spoon Frosé into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!

Steps:

• NOTE: I have also used frozen bay shrimp that has been thawed. For the artichoke hearts I have used either the jarred marinated or frozen hearts-thawed.
• Make the cocktail dressing first by combining the mayonnaise, chili sauce, parsley, Worcestershire, and black pepper. Cover and chill.
• Cut grapefruits in half. Remove the fruit segments with a serrated (grapefruit) spoon. Cut the fruit segments up into bite sized pieces and toss with the lemon juice.
• Clean out the grapefruit shells and remove pith; set aside.
• In a bowl gently mix the grapefruit, shrimp, cayenne and rum. Cut the marinated artichokes* up into bite sized pieces and combine with the grapefruit/shrimp mixture.
• *If using frozen artichoke hearts, squeeze out the excess moisture gently with your hands.
• Divide the mixture and spoon into the grapefruit shells. Divide and spoon the cocktail dressing on top of each grapefruit shell. Garnish with lemon slices and fresh parsley (or cilantro leaves).
• Serve immediately.

Steps:

• Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.

Steps:

• In a large bowl, mix together shrimp, egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest; mix until well-combined. Form into four 1-inch-thick patties; transfer to a plate, cover, and refrigerate 15 minutes.
• In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice; set aside.
• Heat oil in a large, heavy skillet over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.

Steps:

• Pour the grapefruit juice and Aperol into a chilled coupe glass. Add ice and gently stir to combine. Top up with the Prosecco, garnish with a twist of grapefruit zest and serve immediately.