Bbq Shrimp With Cocktail Sauce Food

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

BBQ SHRIMP COCKTAILS

Steps:

• For the shrimp: Preheat a grill or grill pan over medium-high heat.
• Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside.
• For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper.
• Grill the shrimp until just cooked through, 2 to 3 minutes per side.
• Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley.

GRILLED SHRIMP COCKTAIL WITH MANGO BBQ SAUCE

Steps:

• Preheat your grill or grill pan over medium heat.
• Season the shrimp with the salt, garlic powder and pepper.
• Spray the grill with cooking spray and grill the shrimp for 2-3 minutes per side until pink.
• Remove from the grill and cover with foil to keep warm while you make the sauce.
• Add the BBQ sauce and mango to a blender and blend until smooth.
• Toss the grilled shrimp with 2 tablespoons of the mango BBQ sauce and then serve with extra sauce on the side.

WHAT TO SERVE WITH SHRIMP COCKTAIL? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

BBQ SHRIMP COCKTAIL

Steps:

• Prepare an outdoor grill or grill pan over high heat. Grill the tomato and onion pieces, turning to get grill marks on all sides, until the vegetables are softened, 5 to 8 minutes. Keep the grill on to cook the shrimp.
• Heat the oil in a medium saucepan over medium heat. Add the brown sugar, 2 teaspoons salt, ancho chile powder, black pepper, allspice, cinnamon, mustard, cayenne and bay leaf. Stir just until the smell of the spices hits your nose, about 30 seconds. Add the vinegar and the grilled tomatoes and onions, stirring to incorporate, and cook until the tomatoes come apart and become thick and jam-like, about 8 minutes.
• Remove the bay leaf and put the contents of the sauce into a blender. Puree until smooth. Add the lemon juice, horseradish and salt to taste.
• Thread the shrimp onto the skewers. Divide the sauce, reserving about a cup for serving. Place the skewers on the grill and brush with the remaining sauce. Turn the shrimp occasionally and continue to brush with sauce until the shrimp are cooked through and the sauce is slightly charred, about 8 minutes. Serve with reserved sauce on the side.

GRILLED CHIPOTLE SHRIMP COCKTAIL

Steps:

• If using wooden skewers, soak in cold water while shrimp marinates.
• To marinate the shrimp: Put the cilanto, garlic and chipotle with sauce in to a glass or plastic bowl.
• Stir in the olive oil and lime juice.
• Season with salt and pepper.
• Add the shrimp and toss to coat with marinade.
• Place in the refrigerator for 30 minutes.
• For the sauce: Whisk together in a glass bowl the ketchup, orange juice, lime juice, worcestershire sauce and chipotles with sauce.
• Add salt and pepper to taste.
• Set aside.
• To cook shrimp: Remove shrimp from marinade.
• Discard marinade.
• The original recipe called for threading one shrimp on each skewer.
• This makes a nice presentation but takes a little longer to prepare!
• I Thread several shrimp, about 4 or 5 depending on the size of the shrimp, on each skewer.
• Place on an oiled grill that has been preheated to medium high.
• Cook for about 2 minutes per side.
• They will turn pink when done.
• DO NOT OVERCOOK!
• I have also done these on my George Foreman Grill without using the skewers.
• (actually, this is how I do it most of the time!) Just throw the shrimp on and cook a couple of minutes.
• Place bowl of sauce in the center of a round platter and arrange shrimp around the sauce.
• Sprinkle with additional chopped cilantro if desired.
• Enjoy!

DINOSAUR BBQ COCKTAIL SAUCE

Steps:

• Mix all ingredients together and chill.

BBQ SHRIMP WITH COCKTAIL SAUCE

Steps:

• Rinse shrimp thoroughly in cold water and place in large bowl. Mix cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys seasoning in a small bowl. Sprinkle shrimp with the seasoning mixture and toss. Add lemon juice and the BBQ sauce and mix thoroughly. Cover and let marinate for 20 minutes.
• Preheat grill to a medium heat. Place shrimp on grill, directly over heat. Cook for 1 1/2 to 2 minutes per side and fully cooked. Serve with cocktail sauce and garnish with lemon wedges.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Combine all ingredients in a bowl. Serve chilled.

GRILLED SHRIMP WITH GRILLED TOMATO COCKTAIL SAUCE

Steps:

• Prepare a grill or large grill pan for high heat.
• Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
• Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
• Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
• Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.