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
SHRIMP COCKTAIL - A CLASSIC APPETIZER
Many say this is a retro appetizer that is "hip" again. I don't remember it ever going out of style. Large shrimp, in my opinion, are better, but any size you can find will do.
Provided by Alan in SW Florida
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the shrimp in a large pot over high heat with water to cover. Salt the water, and when it boils, reduce the heat to medium-low and cook until the shrimp are pink all over, 3 to 5 minutes.
- Combine all the other ingredients, except lettuce and lemon slices; taste and adjust the seasonings. If time allows, chill both the shrimp and sauce; peel and devein the shrimp, leaving the tails intact.
- Serve individual servings of shrimp, on a bed of lettuce, if you like, with a small bowl of sauce. Garnish with lemon slices, if desired.
Nutrition Facts : Calories 119.2, Fat 1.4, SaturatedFat 0.2, Cholesterol 143, Sodium 1043.1, Carbohydrate 11, Fiber 0.5, Sugar 7.9, Protein 16.1
SHRIMP COCKTAIL
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
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.
CHEF JOHN'S SHRIMP COCKTAIL
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
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
More about "shrimp cocktail a classic appetizer food"
CLASSIC SHRIMP COCKTAIL - PUDGE FACTOR
From pudgefactor.com
SHRIMP COCKTAIL SAUCE RECIPE (WITH 5 CLASSIC INGREDIENTS)
From thekitchn.com
CLASSIC SHRIMP COCKTAIL RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BEST SHRIMP COCKTAIL RECIPE (HOW TO MAKE SHRIMP …
From savoryexperiments.com
HOW TO STEAM SHRIMP PERFECTLY EVERY TIME ~ MACHEESMO
From macheesmo.com
CLASSIC SHRIMP COCKTAIL - HOUSE OF NASH EATS
From houseofnasheats.com
10 CLASSIC COCKTAIL PARTY APPETIZERS - ALLRECIPES
From allrecipes.com
BEST SHRIMP COCKTAIL RECIPE RECIPE - HOW TO MAKE …
From delish.com
5/5 (2)Total Time 40 mins
20+ EASY SHRIMP RECIPES - I HEART NAPTIME
From iheartnaptime.net
BETTER THAN RESTAURANT SHRIMP COCKTAIL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
35+ EASY APPETIZER RECIPES L THE RECIPE REBEL
From thereciperebel.com
GARLICKY SHRIMP COCKTAIL - DELISH
From delish.com
SHRIMP COCKTAIL APPETIZERS - EASY COCKTAIL IDEAS
From easycocktailideas.com
20 BEST SHRIMP APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
SHRIMP COCKTAIL RECIPES : FOOD NETWORK | FOOD NETWORK
BLOODY MARY SHRIMP COCKTAIL | EASY APPETIZER RECIPE - GIRL CARNIVORE
From girlcarnivore.com
OUR MENU - RUBY TUESDAY
From rubytuesday.com
9 EASIEST WEEKNIGHT FISH AND SEAFOOD RECIPES
From thedailymeal.com
CLASSIC SHRIMP COCKTAIL WITH HOMEMADE SEAFOOD SAUCE
From entertainingdiva.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love