Citrus Marinated Shrimp Cocktail Food

CITRUS-MARINATED SHRIMP COCKTAIL

Steps:

• Combine juices, ketchup, vodka and hot pepper sauce in large bowl.
• Whisk in oil.
• Add shrimp, onion and cilantro and mix well.
• Cover and refrigerate at least 3 hours and up to 6 hours.
• Drain before using.

MARINATED GRILLED SHRIMP COCKTAIL

Steps:

• Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.
• In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.
• Preheat grill or broiler.
• When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.
• Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli.
• Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.
• 2 cloves garlic
• Coarse salt
• 1 cup prepared mayonnaise
• 2 lemons, zested
• 1 lemon, juiced
• Freshly ground black pepper
• Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt.
• In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve.

BURNT CITRUS COCKTAIL

Steps:

• Combine the orange liqueur, white rum, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake for 30 seconds. Strain into a rocks glass or large coupe.
• Float the lemon shell in the glass and fill with the 151-proof rum. Using a long match or lighter, very carefully ignite the rum. To extinguish the flame, use a spoon or stirrer to press the lemon into the cocktail.

CITRUS MARINATED SHRIMP COCKTAIL

Steps:

• Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.

CITRUS GARLIC SHRIMP

Steps:

• Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.

ZESTY MARINATED SHRIMP

Steps:

• Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

LEMON GRILLED SHRIMP COCKTAIL

Steps:

• 1. Soak 24 10-inch wooden skewers in water to cover for 6 to 8 hours. (This helps prevent their burning on the grill.)
• 2. Combine all the marinade ingredients in a large bowl.
• 3. Rinse the shrimp under cold water. Drain and pat dry. Toss shrimp in the marinade and let rest for 30 minutes.
• 4. Prepare hot coals for grilling or preheat the broiler.
• 5. Thread 16 skewers with 3 shrimp each and 8 skewers with 2 shrimp each. Grill or broil 4 inches from the heat source for 3 minutes per side, brushing once on each side with extra marinade.
• 6. To serve, place a lemon half in the bottom of 8 wine glasses, cut-side down. Into each lemon half, stick 2 skewers with 3 shrimp and 1 skewer with 2 shrimp, balancing them. Insert a rosemary sprig into each lemon half (using an extra skewer to jab a hole, if necessary). Serve the glasses atop small plates with a bowl of my Lemon Garlic Mayonnaise for dipping.

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

MEXICAN SHRIMP COCKTAIL

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.