Fig And Horseradish Glazed Shrimp Food

FIG AND HORSERADISH GLAZED SHRIMP

Fig and Horseradish Glazed Shrimp image

I got this directly from Southern Living Magazine and it is truly easy and wonderful. It makes a great appetizer and is easy to double if you need more. Treat your guests and your Family with this Southern Living recipe.

Provided by bill mayes

Categories < 30 Mins

Time 19m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb large raw shrimp (31-40 count})
3 tablespoons butter
1 tablespoon olive oil
2 garlic cloves (minced})
1/2 cup figs or 1/2 cup apricot preserves
2 tablespoons horseradish
2 teaspoons Dijon mustard

Steps:

Peel and Devein Shrimp.
Melt butter with oil in a large skillet over medium high heat.Add shrimp and minced Garlic and saute 2 minutes.
Increase heat to high and stir in preserves, horseradish and Mustard . Saute for 1-2 Minutes until shrimp have turned pink.
Remove from heat and serve immediately. ENJOY.

Nutrition Facts : Calories 194.3, Fat 13.3, SaturatedFat 6.1, Cholesterol 165.9, Sodium 770.7, Carbohydrate 2.5, Fiber 0.4, Sugar 0.6, Protein 15.8

HORSERADISH SHRIMP

Horseradish Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup tomato paste
1/4 cup horseradish, drained
3 tablespoons extra-virgin olive oil, plus more for brushing
3/4 teaspoon hot sauce
Kosher salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined (tails left on)
Lemon wedges, for serving

Steps:

Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Shrimp Cocktail with Horseradish Cocktail Sauce image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 8

Ingredients

4 lbs. jumbo shrimp (peeled and de-veined)
1 cup ketchup
2 Tbs. fresh or store-bought horseradish
1 tsp. Worcestershire sauce
1/4-cup of lemon juice
1 tsp. dried onion powder
1 fresh lemon for garnish
1 bunch fresh Italian parsley

Steps:

Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

HORSERADISH SHRIMP

Horseradish Shrimp image

I resurrected an old appetizer recipe today that I hadn't used in several years. I used to make these frequently when we had our back yard barbecues. Well, hubby and friends gave them rave reviews! I guess they are back on the "official barbecue menue" at our house. (I usually double the recipe because they do go fast!) Prep time does not include 2 hour refrigeration time.

Provided by Dee514

Categories Pork

Time 40m

Yield 10-12 Shrimp

Number Of Ingredients 8

Ingredients

10 -12 jumbo shrimp
16 ounces hot prepared horseradish
1 lb bacon
1/4 cup balsamic vinegar
1/8 cup virgin olive oil
1 lemon, juice of
1 teaspoon Old Bay Seasoning
20 toothpicks

Steps:

Shell the shrimp, but leave the tail section on.
Butterfly each one and devein if needed.
Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
After shrimp have chilled and flavors have blended, set grill on low heat.
Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
Each time you turn the shrimp, baste them with the Old Bay mixture.

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