THE SHRIMP COCKTAIL
Steps:
- Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
- Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
- Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
- Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
- Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.
SHRIMP COCKTAIL ~ MY WAY!
My Way! means, the shrimp are wild caught, they are peeled, deveined, and the tails are removed! That's how I like 'em! I think the shrimp have better texture, and more flavor when you cook them yourself. So much better than that shrimp ring you buy at the store!
Provided by Debbie Sue
Categories Seafood Appetizers
Number Of Ingredients 8
Steps:
- 1. In a large pot with water, mix the lemon juice, Old Bay Seasoning, ground black pepper, smashed garlic, bay leaf, and quartered onion. Bring to a simmer, and cook for 20 minutes or so.
- 2. While the seasoned water is simmering, prepare the shrimp. Peel, devein, and I prefer the tails removed. (seems to me, people always leave that last little bit of meat in the tail when eating, it gets wasted)
- 3. Bring the seasoned water to a rapid boil. Add the shrimp, and cook for about 3 minutes. They will be nice and pink on the outside, and cooked through. DO NOT OVER COOK, the shrimp will be tough.
- 4. When cooking is complete, put the shrimp in a big bowl of ice water to stop the cooking process. Remove from the ice water, and chill until ready to serve.
- 5. Serve with your favorite cocktail sauce. Enjoy, this is a treat!
SHRIMP COCKTAIL
Steps:
- For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors.
- Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes.
- For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.
HOMEMADE SHRIMP COCKTAIL
Make and share this Homemade Shrimp Cocktail recipe from Food.com.
Provided by Darlene Summers
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all but shrimp together, stirring well with a wire whisk.
- Arrange shrimp on lettuce leaves and cover with sauce.
- Refrigerate till ready to serve.
SHRIMP COCKTAIL
Peeled and deveined shrimp make this fast appetizer even faster to prepare for dipping in my 5-ingredient homemade cocktail sauce.
Provided by Heidi
Categories Appetizer
Time 26m
Number Of Ingredients 6
Steps:
- Thaw the shrimp in the refrigerator overnight and rinse with cold water, then set aside. Or, quick thaw the shrimp by placing them in a bowl then rinsing with cold water for 15-20 minutes, and drain. Chill until ready to serve.
- In a small bowl, mix the chili sauce with 1 tablespoon of fresh lemon juice, the horseradish, worcestershire sauce and ground mustard. Slice the rest of the lemon into wedges.
- Top a platter with crushed ice cubes and top with the shrimp and lemon wedges. Serve cold with the cocktail sauce on the side.
Nutrition Facts : ServingSize 6 shrimp, Calories 188 kcal, Carbohydrate 19 g, Protein 21 g, Fat 1 g, Cholesterol 228 mg, Sodium 1825 mg, Fiber 5 g, Sugar 9 g
COCKTAIL SAUCE, THE EMERIL WAY
Make and share this Cocktail Sauce, the Emeril Way recipe from Food.com.
Provided by CulinaryQueen
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine all ingredients except salt and pepper.
- Season with salt and pepper to taste.
- Store in glass jar in refrigerator up to one week.
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.
SHRIMP COCKTAILS
After tweaking a recipe seen on "Barefoot Contessa," I arrived at this delicious, LOW FAT, high protein hors d'oeuvre that everyone (even the non-fish eaters) gobble up! Dead simple to make - just be sure to devein the shrimp, and don't cook them too long. Classically served with sauce in a martini glass, with shrimp hanging around the edges.
Provided by Pellerin
Categories Lactose Free
Time 18m
Yield 15 shrimp, 4 serving(s)
Number Of Ingredients 9
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.
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 MY WAY PLEASE :D
My mom made this shrimp cocktail ever since I can remember. Then I made it for my husband, he thought it was too spicy so then I tweeked it a bit with Clamato Juice. The original recipe does not have any Clamata juice and has equal amount of Salsa Del Pato as Tomato Sauce. I hope you can enjoy it as much as everyone I make it for does.
Provided by Jacobs Mommy
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. Put your shrimp in a 9x13 baking dish or any dish that the shrimp can lay flat on. Add your imitation crab meat, when doing so pull your crab meant in shreds so its not in bulk.Squeeze all your limes in the dish with the shrimp and imitation crab meat. Add some salt and pepper. Let that set for about 30 minutes.
- 2. Chop your cucumber, celery stalk, avocados, onion, and tomatoes into bite size pieces.
- 3. Transffer your shrimp,imitation crab meat and lime to a big bowl.
- 4. Add your veggies to your bowl.
- 5.Add one can of tomato sauce along with a can of salsa del pato at a time. According to your liking or taste, and spicy-nezz.
- 6. Add some clamato juice to your liking.
- 7. Garnish with cilantro to your liking, add some salt, pepper, and lime to your liking.
- 8. Enjoy! :D.
Nutrition Facts : Calories 652.7, Fat 23, SaturatedFat 3.5, Cholesterol 195.5, Sodium 3603.4, Carbohydrate 79.8, Fiber 19.2, Sugar 22.2, Protein 46.4
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- Preheat the oven to 400°F. Place the peeled and deveined shrimp in a large bowl, add the olive oil, salt, and pepper. Toss to combine and coat in the seasoning.
- Place shrimp into a single layer, not touching on to a sheet tray. Roast for 8-10 minutes until the shrimp are pink and cooked through. Serve warm, or chilled.
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- Bring a large pot of water to a boil. Add shrimp and boil for 3 minutes, or until they've turned pink.
- Drain shrimp from the water, and place shrimp in ice water until chilled. Store shrimp in the fridge until you're ready to serve.
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- Add more seafood. Smoky Seafood Cocktails. Revamp the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then tweak the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimenton de la Vera and prepared horseradish.
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