SHRIMP COCKTAIL
Peeled and deveined shrimp make this fast appetizer even faster to prepare for dipping in my 5-ingredient homemade cocktail sauce.
Provided by Heidi
Categories Appetizer
Time 26m
Number Of Ingredients 6
Steps:
- Thaw the shrimp in the refrigerator overnight and rinse with cold water, then set aside. Or, quick thaw the shrimp by placing them in a bowl then rinsing with cold water for 15-20 minutes, and drain. Chill until ready to serve.
- In a small bowl, mix the chili sauce with 1 tablespoon of fresh lemon juice, the horseradish, worcestershire sauce and ground mustard. Slice the rest of the lemon into wedges.
- Top a platter with crushed ice cubes and top with the shrimp and lemon wedges. Serve cold with the cocktail sauce on the side.
Nutrition Facts : ServingSize 6 shrimp, Calories 188 kcal, Carbohydrate 19 g, Protein 21 g, Fat 1 g, Cholesterol 228 mg, Sodium 1825 mg, Fiber 5 g, Sugar 9 g
CLASSIC SHRIMP COCKTAIL
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients-including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
- Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
- Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
- To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.
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
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