Horseradish Shrimp Food

POACHED SHRIMP WITH LEMON-HORSERADISH DIPPING SAUCE

Poached Shrimp with Lemon-Horseradish Dipping Sauce image

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

Provided by Jodi Liano

Categories Milk/Cream Appetizer Valentine's Day Quick & Easy Low Cal Horseradish Lemon Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings

Number Of Ingredients 14

Ingredients

Shrimp:
1 cup dry white wine
6 whole black peppercorns
1/2 lemon
1 Turkish bay leaf
Pinch of coarse kosher salt
8 uncooked unpeeled large shrimp
Dipping sauce:
1/4 cup crème fraîche or sour cream
1 tablespoon chopped fresh chives
1 teaspoon prepared white horseradish
1/2 teaspoon finely grated lemon peel
Coarse kosher salt
Whole fresh chives (for garnish)

Steps:

For shrimp:
Fill medium bowl with ice water; set aside. Combine 2 cups water, wine, and next 4 ingredients in medium saucepan. Bring to boil. Add shrimp; reduce heat to low, cover, and poach just until shells are pink and shrimp are opaque in center, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl with ice water; reserve poaching liquid and lemon half. Drain and peel shrimp, leaving tails intact. Devein shrimp.
For dipping sauce:
Squeeze juice from reserved lemon half into poaching liquid in pan. Boil liquid until reduced to generous 2 tablespoons, about 20 minutes. Strain; cool.
Mix crème fraîche, chopped chives, horseradish, lemon peel, and 1 tablespoon reduced poaching liquid in small bowl. Season sauce with coarse salt and black pepper. DO AHEAD: Shrimp and sauce can be made 1 day ahead. Cover separately; chill.
Spoon dipping sauce into short glasses. Arrange shrimp on rims. Garnish with whole fresh chives.

HORSERADISH SHRIMP (SKAGENRöRA MED PEPPARROT)

Horseradish Shrimp (Skagenröra Med Pepparrot) image

Posting for ZWT6 Scandinavia Region. This is from www.gretchencooks.com A Swedish seafood dish with the bite of horseradish. Preparation Time is for the stand time in the refrigerator.

Provided by Papa D 1946-2012

Categories Lunch/Snacks

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fresh shrimp, cooked and peeled
3/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon chopped fresh dill weed
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon pepper

Steps:

Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper. Let stand in the refrigerator 3 hours or overnight.
Serve on toast or crisp bread. Garnish with red onion, lemon, dill, cherry tomatoes or caviar.

Nutrition Facts : Calories 294.9, Fat 16.8, SaturatedFat 2.5, Cholesterol 184.3, Sodium 493.5, Carbohydrate 12.1, Fiber 0.2, Sugar 3.1, Protein 23.6

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.

SHRIMP BOIL WITH SPICY HORSERADISH SAUCE

Shrimp Boil With Spicy Horseradish Sauce image

What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty much the perfect thing to do on a steamy summer evening.

Provided by Andrea Albin

Categories Potato Shellfish Fourth of July Picnic Quick & Easy Dinner Seafood Shrimp Corn Root Vegetable Summer Family Reunion Party Potluck Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 lemon, quartered
5 tablespoons Creole or Cajun seasoning
2 1/2 teaspoons cayenne, divided
2 Turkish bay leaves or 1 California
4 garlic cloves
8 small boiling potatoes (about 2 inches)
4 ears of corn, shucked and halved
1 1/2 pounds large shrimp in shell
1/3 cup ketchup
1/3 cup mayonnaise
1 1/2 tablespoons bottled horseradish

Steps:

Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
Drain shrimp, potatoes, and corn and serve with sauce.

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.

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