ROASTED SHRIMP COCKTAIL
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
SHRIMP COCKTAIL DEAN MARTIN
From Canada's Inn on the Twenty. Shrimp can be grilled or sauteed. You'll need these items to continue: six tall clear martini glasses, six bamboo skewers, and six Chinese paper cocktail umbrellas. This is also a "two-fer"-two recipes for the price of one! Today is your lucky day!
Provided by COOKGIRl
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- GARLIC MASHED POTATOES: Boil potatoes in a large pot of salted water until they are fork tender.
- Drain thoroughly and return potatoes to the pot.
- Melt the butter in a small pan over low heat.
- Add the minced garlic to infuse the flavor into the butter.
- Add the milk (or cream) just enough time to warm it.
- Using a potato masher, mash the potatoes while adding the butter/garlic mixture.
- Season to taste with salt and white pepper. DO NOT overmix the potatoes!
- WHISKEY BUTTER SAUCE: Cut the butter up into small pieces and chill in the freezer. Place the wine, whiskey and shallot into a small pan.
- Simmer over low heat until mixture is reduced to 1 tablespoon.
- Remove from heat and add the butter, one piece at a time. Stir the butter into the sauce, whisking until melted.
- Keep cooking butter sauce on low heat until the ingredients are incorporated. The sauce should have a thick and creamy appearance.
- Keep sauce warm, but not over direct heat.
- SHRIMP: Place 4 shrimp on each bamboo skewer. Lightly oil the shrimp and season with salt and pepper.
- Grill on high just until flesh turns white-no longer translucent.
- (If you want you can lightly sautè the shrimp in a pan on medium-high heat using the same directions in Step #13.).
- Presentation: Divide and spoon the mashed potatoes into each martini glass.
- Stand a shrimp skewer upright but at an angle into the mashed potatoes.
- Place one stuffed green olive on the top end of each skewer.
- Pour whiskey sauce over each shrimp skewer.
Nutrition Facts : Calories 471.2, Fat 24.7, SaturatedFat 15.3, Cholesterol 107.4, Sodium 67.9, Carbohydrate 48.3, Fiber 4.1, Sugar 2.1, Protein 11.2
PAULA DEEN'S LEMON SHRIMP COCKTAIL SAUCE
I wanted something a little different than normal with my shrimp, and this hit the spot. Super quick to prepare and delicious with shrimp, crab claws, or raw oysters. Recipe courtesy of The Lady & Sons Savannah Country Cookbook (Paula H. Deen). Serving size is estimated.
Provided by AmyZoe
Categories Sauces
Time 5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and chill before serving.
- Serve with cold shrimp, crab claws, or raw oysters.
Nutrition Facts : Calories 60.5, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 121.8, Carbohydrate 4.3, Fiber 0.1, Sugar 1.3, Protein 0.2
SEAFOOD MARTINI
Chopped tomatoes, avocado and seafood are layered in a martini glass, then topped with a gazpacho-style sauce. Recipe comes from Corbin's Grille, courtesy of Bon Appetit. Prep time includes chilling time.
Provided by Galley Wench
Categories Lobster
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Gazpacho Sauce:.
- In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
- To assemble:.
- Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
- Top with crab, dividing equally.
- Pour about 1/4 cup gazpacho sauce over crab in each glass.
- Divide shrimp, then lobster among glasses.
- Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.
Nutrition Facts : Calories 190.1, Fat 6.5, SaturatedFat 0.9, Cholesterol 75.6, Sodium 491.1, Carbohydrate 16.4, Fiber 3.6, Sugar 6.6, Protein 17.6
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