Poor Mans Shrimp Coctail Food

SHRIMP COCKTAIL

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

POOR MAN'S "SHRIMP" COCKTAIL

Steps:

• 1. Combine crab boil, salt, onions, garlic and 6 quarts of water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring to a boil. Cook for 10 minutes to let flavors meld.
• 2. With a slotted spoon remove onions, garlic and lemons from broth and discard.
• 3. Return liquid to a boil.
• 4. Add cauliflower; turn off heat and let stand until cauliflower is crisp tender about 5-10 minutes.
• 5. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. Chill or serve at room temp. We liked it best chilled.
• 6. Arrange cauliflower on a platter and serve with cocktail sauce.
• 7. Can be done ahead.....Cauliflower can be made 1 day ahead. Cover and refrigerate.

POLISH POOR MANS SHRIMP RECIPE - (4.6/5)

Steps:

• Saute some chopped onion in butter till soft. Add the cooked white rice and shrimp. Toss and cook for a few minutes. Add some ketchup until rice turns a medium pinkish color. Cook a couple minutes till warm.

POOR MAN'S SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add shell macaroni and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water.
• In a medium bowl, mix together the tuna, celery, green bell pepper, onion and creamy salad dressing.
• Stuff the shell macaroni with the tuna mixture.

POOR MAN'S "SHRIMP" COCKTAIL

Steps:

• Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
• Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5-10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
• Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.

POOR MAN'S "SHRIMP" COCKTAIL

Steps:

• Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
• Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5-10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
• Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.

POOR MAN'S "SHRIMP" COCKTAIL (VEGAN)

Steps:

• Combine crab boil seasoning, salt, onions, garlic and six quarts of water in a large pot. Squeeze juice from lemons into the pot and add lemon halves. Set pot over high heat and bring liquid to boil. Boil for 10 minutes to allow flavors to meld.
• Using a slotted spoon, remove onions and lemon halves. Discard.
• Add cauliflower, turn off heat, cover tightly and let stand until crisp tender, about 5 to 10 minutes. Drain.
• Spread cauliflower on baking sheet and allow to cool.
• Serve room temperature or chilled with cocktail sauce for dipping.

POOR MAN'S SHRIMP COCTAIL

Steps:

• 1. Core and break or cut the cauliflower into bite-sized pieces. You can use a nice 'tail' of the stem on the pieces, or save for a salad fixin'. Use the salt in about a pint of water in a covered pan large enough to hold all the cauliflower, bring to a boil. Add the cauliflower and bring back to a boil. Taste test for 'doneness' in about 1 minute. You want it to be firm. (This would be considered blanched, yes, you can steam it to get the same results)(I use fresh rather than frozen, which may not need cooking at all, it's already 'blanched')
• 2. Drain the cauliflower and chill about an hour in your refrigerator. While it cools, mix the remaining ingredients into a tasty cocktail sauce. You may alter the amount of horseradish to suit your taste. You may add a pinch of salt to the sauce if you like too.
• 3. Combine the sauce and chilled cauliflower, using just enough of the sauce to lightly coat the vegetable. Keep chilled until serving time. Lining a bowl with bright green leaf lettuce looks refreshing! (I won't tell if you use your favorite bottled Cocktail Sauce instead of mine!)