(SHRIMP) COCKTAIL SAUCE
Make and share this (Shrimp) Cocktail Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients and chill.
- When ready to serve dip shrimp and enjoy.
SHRIMP COCKTAIL WITH REMOULADE SAUCE
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Prepare a large bowl of ice water; set aside.
- Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
- Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.
COCKTAIL SAUCE FOR SHRIMP
A very hot cocktail sauce with a touch of sweetness.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 1.6 g, Sodium 35.5 mg, Sugar 5.7 g
SHRIMP COCKTAIL WITH SAUCE
Make and share this Shrimp Cocktail With Sauce recipe from Food.com.
Provided by keeney
Categories Healthy
Time 10m
Yield 2 martinin glasses, 2 serving(s)
Number Of Ingredients 12
Steps:
- Make the shrimp cocktail sauce by combining all ingredients up to the shrimp. Can be prepared in advance.
- Spoon the cocktail sauce into martini glasses. Arrange shrimp around the rim, draping tails over the side for presentation.
- Make a slit in the lemonn slices from peel to centre and place on rim of glasses. Add parsley sprigs for garnish.
SHRIMP WITH WHITE COCKTAIL SAUCE
Make and share this Shrimp With White Cocktail Sauce recipe from Food.com.
Provided by threeovens
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine sour cream, horseradish, chives, lime juice and lime zest; season with salt and pepper to taste.
- Serve with cooked shrimp.
Nutrition Facts : Calories 177.9, Fat 7.3, SaturatedFat 4.1, Cholesterol 233.7, Sodium 292.7, Carbohydrate 2.2, Fiber 0.3, Sugar 0.7, Protein 24.7
ROASTED SHRIMP WITH HOMEMADE COCKTAIL SAUCE
Provided by Amy Thielen
Categories appetizer
Time 3h10m
Yield 8 to 10 appetizer servings
Number Of Ingredients 16
Steps:
- Blot the shrimp dry and place in a medium bowl along with the garlic, a pinch of salt, 1/2 teaspoon black pepper and the olive oil. Refrigerate for a minimum of 2 hours and up to 8 hours.
- For the sauce: Heat the butter in a large nonreactive skillet. Add the onion and 1/4 teaspoon salt and cook over medium heat, stirring often, until coppery brown, 10 to 15 minutes. Add the ground coriander and the thyme, and stir to combine. Add the pureed tomatoes, 1/4 teaspoon black pepper, the bay leaf and the lemon zest. Cook, uncovered, over medium-low heat until the sauce thickens, 10 to 15 minutes. Add the lemon juice, horseradish, cayenne and sugar, and taste for seasoning. Pour the sauce into a small bowl and let cool to room temperature before serving. (You can make the cocktail sauce up to 3 days ahead and keep refrigerated.)
- For the shrimp: Preheat the oven to 425 degrees F. When hot, place a heavy sheet pan in the oven to preheat for a couple of minutes.
- Add the marinated shrimp to the hot pan in a single, well-spaced layer. Roast the shrimp until curled into a "C" shape and pearly-white throughout, about 10 minutes.
- To serve: Arrange the lettuce leaves and the shrimp on separate platters, with the cocktail sauce on the side. Have guests assemble their own wraps: one shrimp per lettuce leaf, with a healthy dollop of cocktail sauce on top.
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.
BBQ SHRIMP COCKTAILS
Provided by Ree Drummond : Food Network
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the shrimp: Preheat a grill or grill pan over medium-high heat.
- Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside.
- For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side.
- Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley.
SHRIMP WITH BETTER COCKTAIL SAUCE
Provided by Mark Bittman
Categories Appetizer Quick & Easy Wedding Horseradish Shrimp Boil Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings or 8 appetizers
Number Of Ingredients 5
Steps:
- 1. Combine the shrimp in a saucepan with water to cover. Turn the heat to high and bring to a boil. Cover the pan, remove from the heat, and let sit for 5 minutes. Drain and chill (you can run the shrimp under cold water if you're in a hurry).
- 2. Combine the ketchup, vinegar, and butter in a small saucepan and cook over medium-low heat, stirring occasionally, until the butter melts. (At this point, you can keep the sauce warm for over an hour - but keep the heat as low as possible.) Add horseradish to taste.
- 3. Serve the cold shrimp with the sauce, warm or cold.
- Keys to Success
- The easiest way to cook shrimp is to let them steep in hot water until they're done; they will cook through but not overcook, and thus remain tender. Peel them before cooking.
- With Minimal Effort
- If you have fresh horseradish, grate it and serve it separately from the sauce; dip the shrimp into the ketchup sauce and then into the horseradish.
- Use fresh lemon juice instead of vinegar and/or Tabasco or other hot sauce in place of the horseradish.
- Cook the shrimp with herbs or spices, such as a premixed combination of pickling spices, or simply a couple of bay leaves, some peppercorns, and some whole coriander seeds.
- Wine: Chardonnay or Pinot Blanc
- Serve With: If you serve this as an appetizer, follow with pasta or risotto. If you serve this as a main course, serve with bread and a steamed vegetable
DOC FORD'S SHRIMP COCKTAIL SAUCE
Randy Wayne White is a fisherman and author. He has written a New York Times Best selling series of novels based on the character Doc Ford, all relating to SW Florida. He actually named his restaurant for Doc Ford. This is his recipe for cocktail sauce and it is really good!
Provided by Felina
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients and refrigeerate for at least an hour to chill.
- (Doc Ford's Chipotle Hot Sauce (among others) can be purchased online at www.docford.com).
Nutrition Facts : Calories 244.1, Fat 0.9, SaturatedFat 0.1, Sodium 2976.3, Carbohydrate 48.5, Fiber 13.2, Sugar 26, Protein 5.6
SHRIMP COCKTAIL WITH HOMEMADE SAUCE
Who doesn't love shrimp cocktail? It always scores major fancy points but couldn't be easier to make--even when you concoct your own cocktail sauce. The cardinal sin of shrimp cocktail is serving mealy, overcooked shrimp; cooking them with the peel on will help prevent them from overcooking. Also, leave enough time to chill the shrimp well-it's important to serve them to your guests ice cold!
Provided by Amanda Freitag
Categories appetizer
Time 20m
Yield about 2 cups / 4 servings
Number Of Ingredients 10
Steps:
- For the shrimp: In a wide, shallow pan, combine the lemon, peppercorns, bay leaves, wine, and salt. Bring the poaching liquid to a gentle simmer over low heat. Add the shrimp and poach them for 3 to 5 minutes, or until they turn pink. Drain the shrimp and let them cool until they're cool enough to handle.
- Peel the shrimp, leaving the tails on.
- Look for the dark "vein" that runs the length of the shrimp's back. In order to remove it without destroying the shrimp, I recommend laying the shrimp on its side and carefully running a sharp paring knife down its back to make a shallow cut. Use the tip of the knife to extract the exposed vein.
- Refrigerate the shrimp until you're about to serve them.
- Meanwhile, in a medium bowl, whisk together the ketchup, pepper, lemon juice, and horseradish to make the cocktail sauce. Taste the sauce and season with more horseradish if you want to add extra kick. Refrigerate.
- Serve both the shrimp and cocktail sauce very cold.
WHITE COCKTAIL SAUCE
Make and share this White Cocktail Sauce recipe from Food.com.
Provided by KathyP53
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl until blended. Season to taste with salt and freshly ground black pepper. Store, covered, in refrigerator,.
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