SHRIMP COCKTAIL WITH REMOULADE SAUCE
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Prepare a large bowl of ice water; set aside.
- Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
- Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.
FANCY SHRIMP COCKTAIL
This is another type of shrimp cocktail that I serve as an appetizer when company is over for dinner.
Provided by Alan Leonetti
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine ketchup, lemon zest, lemon juice, celery and parsley in a small bowl.
- Add shrimp and coat evenly.
- Chill 20-30 minutes.
- Line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1/4 of chilled shrimp mixture.
Nutrition Facts : Calories 132.6, Fat 1.4, SaturatedFat 0.3, Cholesterol 221, Sodium 442.6, Carbohydrate 5.2, Fiber 0.5, Sugar 4, Protein 24.2
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
FIESTA SHRIMP COCKTAIL
Impress your guests by serving this appetizer in a martini glass or other fancy stemware. I make this every time I have a fancy dinner party and it's always a big hit.-Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first eight ingredients in a large bowl; toss combine. Refrigerate, covered, at least 1 hour., Line six cocktail glasses or serving dishes with romaine leaves. Using a slotted spoon, place about 1/2 cup shrimp mixture in each.
Nutrition Facts : Calories 134 calories, Fat 5g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 359mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
BEST EVER SHRIMP COCKTAIL
i tried a cocktail simular to this in whistler B.C at a mexican resteraunt and i had to make it myself it was sooooo good.. now i can't get enuf and it is so easy to make.
Provided by likeriaj
Categories < 15 Mins
Time 10m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. mix ketchup, siracha hot sauce and lime juice and mix well.
- 2. add chopped avacado, minced red onion and cilantro and mix again.
- 3. if you want to go easy you can add all the prawns into mixture, but for better presentation add about half the prawns into mixture .
- 4. for nice presentation scoop desired about of cocktail into martini glass or desert cup and use remaining prawns to dress the outside of glass.
- 5. for better flavour chill for at least an hour before serving.
- 6. serve with tortilla chips or saltine crackers on the side if desired.
- 7. goes well with a cold Corona.
Nutrition Facts : Calories 139.1, Fat 5.8, SaturatedFat 0.8, Cholesterol 88.2, Sodium 982.1, Carbohydrate 12.7, Fiber 2.6, Sugar 7.7, Protein 10.9
PERFECT SHRIMP COCKTAIL
Where did Shrimp Cocktail come from? I have read that it was invented in Boston, circa 1941 as a What can we get drunk people to eat contest sort of thing. The Cocktail sauce is dated back even earlier, as an accoutrement for oysters. You can buy you shrimp already cooked, but why? This method for cooking it is absolutely foolproof, and delicious Food Porn. I share with you a family keepsake of homemade cocktail sauce (well, almost).
Provided by Timothy F.
Categories Egg Free
Time 2h15m
Yield 6-7 Shrimp each, 4 serving(s)
Number Of Ingredients 13
Steps:
- Add to a large enough pot double the weight of water you observed when weighing shrimp.
- Add all the dry ingredients and place pot on heat. Bring to a boil for 1 minute.
- Add shrimp, place lid on pan and immediately remove from heat. Allow shrimp to steep in the "tea" for 12 minutes.
- Strain and chill shrimp for 1 hour, removing any large spices and herbs.
- Mix sauce ingredients together until smooth.
- Place sauce in cocktail glasses and arrange shrimp around the rim, serve.
Nutrition Facts : Calories 37.5, Fat 0.4, Sodium 392, Carbohydrate 7.5, Fiber 1.7, Sugar 4.6, Protein 1
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