Seafood Cocktail

SHRIMP COCKTAIL

Shrimp Cocktail image

Provided by Food Network Kitchen

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves
1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges
1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

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

CHEF JOHN'S SHRIMP COCKTAIL

Chef John's Shrimp Cocktail image

Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Provided by Chef John

Categories Appetizers and Snacks Seafood Shrimp

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

3 quarts cold water
¼ onion, sliced
½ lemon
2 cloves garlic, peeled and bruised
2 sprigs fresh tarragon
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon whole black peppercorns
1 bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

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.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g

SEAFOOD COCKTAIL SAUCE

Seafood Cocktail Sauce image

This is the seafood sauce I have been making for the past 40 years; it still the easiest and tastiest!

Provided by Sageca

Categories Sauces

Time 5m

Yield 1 1/2 cup

Number Of Ingredients 6

Ingredients

1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup chili sauce
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1/4 teaspoon hot pepper sauce

Steps:

Combine all ingredients and chill.
Serve with cold shrimps or other seafood.

Nutrition Facts : Calories 186.8, Fat 0.7, SaturatedFat 0.1, Sodium 2198.2, Carbohydrate 42.1, Fiber 6, Sugar 29.8, Protein 3.9

SEAFOOD COCKTAIL SAUCE

Seafood Cocktail Sauce image

Make and share this Seafood Cocktail Sauce recipe from Food.com.

Provided by JustJanS

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/4 cup cream
1/4 cup tomato sauce (ketchup)
1 teaspoon Worcestershire sauce
1/2 cup mayonnaise
2 teaspoons brandy
3 drops Tabasco sauce
salt and pepper

Steps:

Whip cream lightly.
Combine remaining ingredients, then fold whipped cream through the sauce gently.

Nutrition Facts : Calories 679.9, Fat 57.8, SaturatedFat 17.3, Cholesterol 96.9, Sodium 1239.8, Carbohydrate 34.3, Fiber 0.9, Sugar 10.8, Protein 3.2

SHRIMP COCKTAIL

Shrimp Cocktail image

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 6 dozen (1-1/4 cups sauce).

Number Of Ingredients 17

Ingredients

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

Steps:

In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.

Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.

GARDEN-FRESH SEAFOOD COCKTAIL

Garden-Fresh Seafood Cocktail image

For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery's international section. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 12

Ingredients

3/4 pound peeled and deveined cooked shrimp (31-40 per pound), thawed
1 container (8 ounces) refrigerated jumbo lump crabmeat, drained
3 celery ribs, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium sweet orange pepper, chopped
2 plum tomatoes, seeded and chopped
1/2 cup red onion, finely chopped
1 to 2 jalapeno peppers, seeded and finely chopped
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
2-1/4 teaspoons adobo seasoning

Steps:

Combine the first 9 ingredients. Whisk together lime juice, oil and adobo seasoning; drizzle over shrimp mixture and toss gently to coat. Refrigerate at least 1 hour, tossing gently every 20 minutes. Serve shrimp mixture in cocktail glasses.

Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 619mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

SEAFOOD COCKTAIL

Seafood Cocktail image

Provided by Sheila Lukins

Categories Cocktail Party Low Carb Low Cal Dinner Lunch Crab Lobster Shrimp Celery Carrot Spring Summer Chill Healthy Parade Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 pound fresh lump crabmeat, cartilage removed
1/2 pound fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon drained tiny capers
Salt and freshly ground black pepper, to taste
1 teaspoon finely minced red or green jalapeño pepper, ribs and seeds removed
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Steps:

1. Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.
2. Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.

WILD WEST COAST SEAFOOD SHRIMP COCKTAIL SAUCE

Wild West Coast Seafood Shrimp Cocktail Sauce image

Owning a boat on Vancouver Island, seafood IS dinner 4 to 5 times a week. This great sauce goes with oysters, halibut, cod, shrimp and wild Pacific salmon. I hope you like it too!

Provided by outdoorsgirl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 4h5m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup ketchup
2 tablespoons prepared horseradish
1 teaspoon chopped garlic
1 teaspoon chili powder
½ teaspoon ground allspice

Steps:

Stir together ketchup, horseradish, garlic, chili powder, and allspice in a small bowl. Cover bowl; refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.4 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, Sodium 197.6 mg, Sugar 4.1 g

SEAFOOD COCKTAIL RECIPE

Seafood cocktail recipe image

Triple tested: It's not embarrassing to serve these retro prawn cocktails anymore - it's trendy. Brought to you by Essentials magazine

Provided by GoodtoKnow

Categories Dinner, Starter

Time 15m

Yield Serves: 6

Number Of Ingredients 13

Ingredients

175g good-quality mayonnaise
3tbsp tomato ketchup
Few drops Tabasco
1-2tsp Worcestershire sauce
500g North Atlantic cooked prawns
1 large ripe avocado, finely chopped
1⁄4 large cucumber, chopped
6 dill sprigs, leaves removed and chopped
Zest and juice of 1⁄2 lemon
3 small heads of gem lettuce, leaves removed
100g fresh or tinned white crabmeat (drained if tinned)
Lemon wedges
6 large tail-on cooked prawns

Steps:

Mix the mayonnaise with the tomato ketchup, Tabasco and Worcestershire sauce. Stir prawns through; set aside.
Mix the avocado, cucumber, dill, lemon juice and zest together and season.
Remove the dark green outer leaves of the little gems and shred the rest. Put 3 whole leaves into each glass and top with shredded lettuce. Add the prawns, then 2⁄3 of the avocado mix, the craband finally the remaining avocado mix.
Garnish each glass with a large prawn and serve with lemon wedges

Nutrition Facts : @context https, Calories 400 Kcal, Fat 32 g, SaturatedFat 5 g

CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)

Campechana Extra (Mexican Seafood Cocktail) image

Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.

Provided by Levi Goode

Categories Seafood Shellfish Shrimp Crab Avocado Chile Pepper Tomato Olive Cilantro Appetizer Summer Lime Juice Salsa

Yield 4-6 appetizer servings

Number Of Ingredients 18

Ingredients

2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed
Kosher salt
1 small tomato, seeded, finely chopped (about 3/4 cup)
1-2 jalapeños, stems, ribs, and seeds removed, finely chopped
1/2 cup tomato-clam cocktail, such as Clamato juice
1/4 cup plus 2 tablespoons ketchup
3 tablespoons chopped pitted green olives
2 tablespoons chopped cilantro
2 tablespoons finely chopped white onion
1 1/2 teaspoons finely chopped oregano
1/2 teaspoon finely chopped garlic
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 pound crabmeat (preferably jumbo lump), picked over
1 avocado, pitted, cubed
1 fresh bay leaf (optional)
Tortilla chips (for serving)

Steps:

Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
Do Ahead
Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
This recipe and headnote have been updated as a part of our archive repair project.

HOW TO MAKE COCKTAIL SAUCE (SEAFOOD SAUCE)

How To Make Cocktail Sauce (Seafood Sauce) image

How To Make Cocktail Sauce (Seafood Sauce) that is so good, super simple, and healthy. You will never buy store-bought seafood sauce again. This is a very quick and simple version of classic cocktail sauce. Only 2 ingredients! Easily made sugar-free and healthy - instructions provided! This seafood sauce recipe is low sugar, keto, and low carb friendly.

Provided by seekinggoodeats

Categories Dressing, Sauces, and Seasoning

Time 2m

Number Of Ingredients 3

Ingredients

1 cup ketchup
1/2 tablespoon cream style horseradish (adjust to your liking)
a pinch of monkfruit (optional sugar free sweetener if using Primal Kitchen organic sugar free ketchup

Steps:

Mix all ingredients in a bowl. If you are unsure about the spiciness of your horseradish start with less and season to taste.
If using a sugar free ketchup, feel free to add a pinch or two of monkfruit sweetener if you like your cocktail sauce less tangy.

Nutrition Facts : Calories 12 calories, Carbohydrate 1.6 grams carbohydrates, Cholesterol 0.4 milligrams cholesterol, Fat 0.4 grams fat, ServingSize 1 tablespoon, Sodium 85 grams sodium, Sugar 0.8 grams sugar

MEXICAN SEAFOOD COCKTAIL

Mexican seafood cocktail image

Make this classic starter from Mexico's Pacific coast. Prawns and scallops are used here, but any seafood or fish will work well

Provided by Edson Diaz-Fuentes

Categories Starter

Time 25m

Number Of Ingredients 12

Ingredients

300g cooked prawns
200g raw scallops (you can cook them, if preferred)
20g tomato ketchup
1 tsp Tabasco sauce (add more if you like)
1 tsp Worcestershire sauce
50ml tomato juice
25ml lime juice
50ml orange juice
1 ripe avocado , diced
a few coriander sprigs, chopped
coriander cress , or micro coriander (optional)
corn tortillas or crackers

Steps:

Peel all the prawns and chop the raw scallops. Mix the ketchup, Tabasco sauce, Worcestershire sauce, tomato juice, lime juice and orange juice in a mixing bowl. Season, adding more Tabasco if you prefer it spicy. Fold in the seafood and some cubes of avocado, being careful to mix it in gently so it doesn't go mushy.
Spoon into bowls or glasses and add some chopped coriander. Serve with some coriander cress on top, if using, and corn tortillas or crackers for scooping.

Nutrition Facts : Calories 171 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium

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RECIPE: 'COME BACK TO LIFE' SEAFOOD COCKTAIL

Instructions: Place the diced fish in a bowl, add the lime juice, and gently mix. Cover with plastic wrap and marinate for at least an hour or up …
From houstonchronicle.com

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HOW LONG IS A SHRIMP COCKTAIL GOOD FOR IN THE FRIDGE ...

A shrimp cocktail is a dish that consists of shrimp and sauce. The shrimp are usually boiled or steamed, then served cold with cocktail sauce for dipping. The shrimp itself has no expiration date so it can be stored indefinitely in the freezer until you’re ready to use them again when preparing another meal. If cooked shrimp are purchased from an establishment, …
From onemartiniatatime.com

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SHRIMP COCKTAIL IN THE MICROWAVE | ANYDAY

Preparation. Place the shrimp in the Anyday dish and season with the lemon zest and salt. Cover with lid (knob lifted). Cook in the microwave for 3 minutes, or until the shrimp is pink and fully cooked, being careful not to overcook. Transfer the shrimp to a flat tray or plate and place in the fridge until completely cool.
From cookanyday.com

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THE SHRIMP COCKTAIL - EASY MEALS WITH VIDEO RECIPES BY ...

The shrimp or prawn cocktail is making a comeback! And with good reason, everyone loves them. This version is a little different to the original British one, having a slight Asian accent. Although there’s a lot to this recipe, you can cut corners by buying ready made mayonnaise and cooked prawns. But if you’re doing a dinner party, please, please, go the extra steps, it’s well …
From recipe30.com

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SHRIMP COCKTAIL – SATCHIMINI

Shrimp cocktail might be retro, but when done right, this party staple is never out of style. Adapted from Bon Appetit, this classic version boasts big, plump, perfectly-cooked shrimp with a lemony, horseradish-spiked cocktail sauce. It’s incredibly easy to make and rivals the shrimp cocktail served at the finest restaurants and steakhouses. The key is to use jumbo …
From satchimini.website

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SHRIMP COCKTAIL RECIPES - FOOD NETWORK

Shrimp cocktail is the perfect party food -- elegant and easy. Check out Food Network chefs' best renditions of an all-star appetizer.
From foodnetwork.com

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SHRIMP COCKTAIL - MENU - PEARL OYSTER BAR - NEW YORK

The shrimp cocktail was very good, nice sized shrimp and nice cocktail sauce. The crab cake was big, but taste wise was average. The fennel thought that came with the crab cake was excellent. For entree my wife had the lobster roll , she loved it. The fries that came with it were excellent. I had the scallops, best scallops I have ever had. For dessert my wife had the …
From yelp.ca

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SHRIMP COCKTAIL LETTUCE CUPS – CLOVER LEAF

A contemporary take on the classic shrimp cocktail. Chunks of shrimp and egg are tossed with a tangy cocktail sauce and placed in delicate lettuce cups. Enjoy this finger-food delight! SHARE THIS RECIPE USED IN THIS RECIPE. Cocktail Shrimp. Ingredients. 1 can (106 g) CLOVER LEAF® Cocktail Shrimp, drained and chopped in chunks 1/4 cup Ketchup 2 tsp Horseradish, …
From cloverleaf.ca

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