Retro Firecracker Prawn Cocktail Shots Shrimp Cocktail Shots Food

CLASSIC PRAWN COCKTAIL

Steps:

• Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
• Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

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

RETRO FIRECRACKER PRAWN COCKTAIL SHOTS! (SHRIMP COCKTAIL SHOTS)

Steps:

• Calculate how many "shots" you are making, and reserve one prawn (preferably with tail on) for decoration.
• Mix the mayonnaise, ketchup, lemon juice and Tabasco in a bowl, season to taste and adjust seasoning if needed.
• Take your shot glasses, or small water glasses and line with some mixed salad leaves or lettuce.
• Place about 5 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are.
• Spoon over your seafood sauce and lightly mix through the prawns.
• Sprinkle with the crushed pink peppercorns and cayenne pepper, and garnish with a prawn over the edge of the glass.
• A lemon wedge can be added as well - but I find it is fiddly to deal with whilst slurping cocktails, and the sauce should be lemony enough!

IRON CHEF SPICY SHRIMP COCKTAIL

Steps:

• For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
• For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
• Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
• Serve the shrimp with the cocktail sauce and lemon wedges.

CHEF JOHN'S SHRIMP COCKTAIL

Steps:

• Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
• Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
• Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

SHRIMP COCKTAILS

Steps:

• SAUCE:.
• Make the sauce at least one hour in advance (even better with 24 hours in the fridge).
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.
• SHRIMP:.
• 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 they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking.
• When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.

RETRO SHRIMP MARIE COCKTAIL SHOTS

Steps:

• Reserve 8 shrimp for decoration.
• In a bowl stir together the ketchup, mayonnaise, Tabasco Sauce, Worcestershire Sauce, and lemon juice. Cover and chill for several hours. Taste and adjust seasonings, if necessary.
• When ready to serve, line 8 chilled cocktail glasses (or use large shot glasses) with baby lettuce leaves. Add a layer of diced avocados, if using, and sprinkle with snipped coriander and chives.
• Arrange several shrimp (about 5) in each glass. The amount of shrimp depends on what size they are. Spoon on the cocktail sauce and lightly mix through the shrimp.
• Finish each cocktail with a small dollop of sour cream. Sprinkle lightly with cracked pink pepper and paprika.
• Sprinkle with additional coriander and chives, and garnish with a shrimp over the edge of the glass.
• Add a lemon wedge, if desired - although the cocktail sauce should be lemony enough!

CANADIAN DAY CHEERS!

Steps:

• Shake all of the ingredients over ice and strain into a shooter glass.

WATERMELON GAZPACHO SHOOTERS

Steps:

• Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary.
• Blend until the mixture is smooth.
• Chill well before serving, at least 1 hour and up to 1 day.
• To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.

MARGARITA SHOT-GLASS SHRIMP

Steps:

• If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
• In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.