Vegas Shrimp Cocktail 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:

• The Shrimp: In a large saucepan, bring water to a boil.
• Drop shrimp into boiling water and cook about 25 seconds or until shrimp turn pink and are barely cooked.
• Remove shrimp immediately with a slotted spoon and drop into a bowl of ice water.
• When cooled, drain well, cover and refrigerate.
• The Sauce: Combine all ingredients except the onion and lemon slices.
• Cover and refrigerate to chill.
• To Serve: Place cocktail glasses on dessert plates at each person's seat.
• Place a shrimp fork or other small fork above each dessert plate.
• Divide shrimp and place in cocktail glasses.
• Place one large lemon slice along the inside of each glass.
• Stick a sprig of parsley behind the lemon slice or next to it.
• Add approximately 1 1/2 tablespoons sauce over shrimp.
• Garnish each glass with a sprinkling of finely grated onion.
• Place two Parmesan Crackers on the dessert plate and serve!

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

Steps:

• Thaw and rinse shrimp. Pat dry with paper towel and sprinkle with a little salt.
• Place shrimp in glass bowl or parfait glass and pour desired amount of cocktail sauce on it. Serve with a lemon wedge or two.
• Enjoy!