Raspberry Cocktail Sauce With Chilled Shrimp Food

SHRIMP COCKTAIL WITH DIPPING SAUCES

Steps:

• For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
• For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
• For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
• Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

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.

COLD SHRIMP WITH WARM COCKTAIL SAUCE

Steps:

• Place the shrimp in a saucepan large enough to hold them comfortably. Add enough cold water to cover them. Turn the heat to high, and bring the water to a boil. Cover the saucepan, remove it from the heat and let the shrimp sit for 10 minutes. Drain the shrimp in a colander or through a sieve. Place in a large shallow bowl, and chill completely. (Or if you're in a hurry, you can just run the shrimp under cold running water to cool them off.)
• To make the sauce, combine the ketchup, the vinegar and the butter in a small saucepan. Mix them well.
• Cook the sauce over medium-low heat, stirring occasionally, until the butter is completely melted. (At this point, you can keep the sauce warm for more than an hour, but keep the heat under it as low as possible.) Add horseradish to taste.
• Serve the cold shrimp with the sauce, warm or cold.

RASPBERRY COCKTAIL SAUCE WITH CHILLED SHRIMP

Steps:

• Place cocktail sauce ingredients in a food processor or a blender. Process or blend for 30 seconds or until smooth.
• Chill cocktail sauce at least 2 hours before serving. Serve with shrimp. Cocktail sauce will keep, refrigerated, for five days.