TRULY THE BEST SHRIMP COCKTAIL RECIPE EVER
Look, I know it's a little ridiculous to call a recipe "the best," buuuuttttttt this recipe is seriously THE BEST shrimp cocktail recipe ever. The poaching method gives the shrimp a wonderful, delicate texture and flavor, and the sauce has a hint of gin in it, so. Don't miss it.
Provided by Carolyn Gratzer Cope
Categories Snacks and Starters
Time 1h30m
Number Of Ingredients 18
Steps:
- In small bowl, mix together the ketchup, lemon juice, horseradish, gin, Tabasco, celery salt, and sea salt. Chill until ready to serve. Stir in parsley right before serving.
- Peel and devein shrimp, leaving tails attached. You can refer to the video for visual cues on how to do this.
- Place peels into a large pot. Add water, vermouth or wine, 1 tablespoon of the kosher salt, peppercorns, coriander seeds, bay leaves, onion, tarragon, and lemon.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
- Bring stock to a boil, then remove from heat. Add shrimp and cover tightly. Leave for 3 to 4 minutes, until just opaque throughout (still off the heat - the shrimp "poach" in the residual heat and remain amazingly tender).
- While the shrimp poach, fill a large bowl with ice water and the remaining tablespoon kosher salt.
- Transfer shrimp to bowl to stop the cooking and chill thoroughly. They will firm up a bit as they cool.
Nutrition Facts : Calories 122 calories, Carbohydrate 10.4 grams carbohydrates, Fat 1.3 grams fat, Fiber 0.1 grams fiber, Protein 17.2 grams protein
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
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.
SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving.
- Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges.
Nutrition Facts : Calories 161 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 171 milligrams, Sodium 692 milligrams, Carbohydrate 12 grams, Protein 23 grams, Sugar 9 grams
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
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
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
SHRIMP COCKTAIL MARTINI
Pairing the flavors of a shrimp cocktail with herbaceous gin and dry vermouth yields a playful, surprisingly delicious-dare we say, ingenious?-martini. You'll have leftover pickled shrimp and tomatoes to make a tasty first course: Simply toss with about 2 Tbs. extra-virgin olive oil and serve with crusty bread.
Provided by Gina Chersevani
Categories Drinks
Yield Yields 6 cocktails
Number Of Ingredients 12
Steps:
- Bring a 4-quart saucepan of water to a boil over high heat. Have ready a large bowl of ice water.
- Score the bottom of each tomato with a small X. Blanch the tomatoes in the boiling water until you see the skin near the scoring lift, 30 to 60 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Remove the tomatoes from the ice water and peel. Reserve the ice water, adding more ice if the first batch has melted.
- In a 2- to 3-quart saucepan, bring 1-1/2 cups water and the vinegar, sugar, thyme, horseradish, coriander, pepper flakes, lemon, and 1/2 tsp. salt to a boil over medium heat. Reduce the heat to a bare simmer. Add the shrimp first, then the peeled tomatoes. Cook, stirring constantly, until the shrimp are pink and just cooked through, about 2 minutes. Plunge the bottom of the saucepan into the ice water and let sit, stirring constantly, until the shrimp are cool enough to touch, about 5 minutes. Transfer the mixture to a container and refrigerate, uncovered, until cold, about 2 hours. Cover.
- Strain the shrimp and tomato mixture through a medium-mesh sieve set over a 1-quart measuring cup.
- For each cocktail, fill a mixing glass three-quarters full with ice. Add 2 fl. oz. (1/4 cup) gin, 1 fl. oz. (2 Tbs.) vermouth, and 4 fl. oz. (1/2 cup) of the shrimp pickling liquid. With a long-handled spoon, stir until well chilled, 25 to 30 rotations. Strain into a chilled martini glass. Skewer 1 pickled shrimp and 1 tomato on a toothpick and add it to the drink. Repeat to make 5 more drinks.
Nutrition Facts : Calories 220 kcal, Fat 5 kcal, Carbohydrate 12 g, Protein 3 g, Cholesterol 25 mg, Sodium 125 mg
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
SHRIMP DEAN MARTINIS
I just loved the Rat Pack -- supper clubbing in Vegas. Too cool. (So is this shrimp cocktail...)
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.
- Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.
HOW TO MAKE A PERFECT SHRIMP COCKTAIL
Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and instructions for the type of shrimp to use and how to cook them so that they're tender, juicy and delicious. Listen to me explain briefly about how to make this shrimp cocktail, with some great tips along the way, by clicking the play button below: [sc name="shrimpcocktailrotd"][/sc]
Provided by Christine Pittman
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Fill a large saucepan 3/4 full of water.
- Add salt.
- If using lemon, squeeze the juice of the lemon into the pot and add the peel and flesh once squeezed. Add the peppercorns and parsley if using.
- Bring the pot to a rapid boil over high heat.
- Remove from the heat and let it stop boiling.
- Add the shrimp. Stir. Put the lid on the saucepan.Cover the pot. Let sit for 4-5 minutes, until shrimp are opaque and pink.
- Meanwhile, prepare an ice bath: In a large bowl put two cups of ice cubes and fill halfway with cold water.
- When shrimp are cooked, drain off the hot liquid and transfer shrimp (but not the aromatics) to the ice bath. Let them sit in there for a few minutes to fully cool off before draining.
- Peel shrimp but leave the tails on.
- In a medium bowl, combine the ketchup, horseradish, pinch of salt, and the lemon juice, Worcestershire sauce, and hot sauce, if using.
- Taste, add more horseradish if desired.
- Divide sauce among 4 small bowls or wine glasses or martini glasses.
- Hang shrimp from the rims. Serve immediately. (See above in blog post for alternate serving suggestions.)
Nutrition Facts : ServingSize 6 shrimp and 1/4 cup cocktail sauce, Calories 188 calories, Sugar 17 g, Sodium 971 mg, Fat 0.8 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 22.7 g, Fiber 1 g, Protein 23.4 g, Cholesterol 182.5 mg
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- Use a pair of scissors to remove the veins from the shrimp without removing the shell. Put the shrimp in the brine and refrigerate for 20 to 25 minutes.
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- Using scissors, cut along the back of each shrimp to reveal the vein; rinse under cold water to remove. Do not peel.
- Add shrimp to water; remove from heat. Let stand until shrimp are opaque and just cooked through, 2 to 3 minutes. Using a slotted spoon, immediately transfer shrimp to an ice bath; let cool completely. Peel shrimp, leaving tails intact. Serve with cock- tail sauce and lemon wedges.
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