Grapefruit And Shrimp With Zippy Cocktail Sauce Food

SHRIMP AND GRAPEFRUIT SKEWERS

Steps:

• For the dressing: In a small bowl, whisk together the grapefruit juice, oil, mint, zest, chile paste and salt. Set aside to let the flavors marry.
• For the skewers: Preheat a grill pan set over medium-high heat. Skewer one shrimp in a "C" shape, followed by a grapefruit segment, then followed by another shrimp. Continue skewering the remaining shrimp and grapefruit segments. Sprinkle the salt evenly over the skewers and drizzle with the olive oil. Grill the skewers until cooked through and opaque, about 3 minutes per side. Spoon the dressing over the shrimp and serve.

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

GRILLED MARINATED SHRIMP WITH ROASTED GRAPEFRUIT

Steps:

• Marinate the shrimp with the olive oil, garlic, thyme, oregano, for at least an hour up to 24. Peel the grapefruit and cut into segments, lay out on a small sheet pan and top lightly with super fine sugar. Place grapefruit under broiler and cook until golden. In a saucepan, over medium high heat, reduce the grapefruit juice by 3/4's, add the heavy cream and reduce until thick. Remove from the heat and slowly add the butter, constantly whisking and finish with salt and pepper to taste. Grill the shrimp on an open flame, or in a grill pan until done. Plate shrimp (3 per person); alternate with grapefruit segments on the plate. Place masche or watercress in the center of the plate. Drizzle the grapefruit sauce over and serve.

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.

GRAPEFRUIT AND SHRIMP WITH ZIPPY COCKTAIL SAUCE

Steps:

• To make the sauce, in a small bowl, combine the chili sauce, ketchup, grapefruit peel, and grapefruit juice; cover and chill.
• Arrange chilled grapefruit sections and shrimp in a serving bowl.
• Serve sauce as a dip for grapefruit sections and shrimp.

SHRIMP, ARTICHOKE AND GRAPEFRUIT COCKTAIL

Steps:

• NOTE: I have also used frozen bay shrimp that has been thawed. For the artichoke hearts I have used either the jarred marinated or frozen hearts-thawed.
• Make the cocktail dressing first by combining the mayonnaise, chili sauce, parsley, Worcestershire, and black pepper. Cover and chill.
• Cut grapefruits in half. Remove the fruit segments with a serrated (grapefruit) spoon. Cut the fruit segments up into bite sized pieces and toss with the lemon juice.
• Clean out the grapefruit shells and remove pith; set aside.
• In a bowl gently mix the grapefruit, shrimp, cayenne and rum. Cut the marinated artichokes* up into bite sized pieces and combine with the grapefruit/shrimp mixture.
• *If using frozen artichoke hearts, squeeze out the excess moisture gently with your hands.
• Divide the mixture and spoon into the grapefruit shells. Divide and spoon the cocktail dressing on top of each grapefruit shell. Garnish with lemon slices and fresh parsley (or cilantro leaves).
• Serve immediately.

ZIPPY SHRIMP REMOULADE PLATTER

Steps:

• 1. Except for the shrimp and lemon slices, place all the ingredients in a medium bowl. Stir to mix well.
• 2. Chill for at least 2 hours and serve with chilled shrimp. Garnish with lemon slices.