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.
SHRIMPS WITH GRAND MARNIER COCKTAIL SAUCE
The idea of making my own cocktail sauce with grand marnier popped into my head when I wanted to make something with shrimp and avocado. There is actually no cooking time but I couldn't post without adding it :)
Provided by Marion Wilting @MiaInGermany
Categories Seafood Appetizers
Number Of Ingredients 13
Steps:
- For the sauce:
- Combine honey, lime juice, dijon mustard, tomato paste, grand marnier, mayonnaise, salt, pepper and Greek yoghurt.
- Peel and slice avocado and papaya and arrange on two platters.
- Top with cooked shrimps and the grand marnier cocktail sauce.
- Top with chopped Macadamia nuts (opt.)
JUMBO SHRIMP GRAND MARINER RECIPE - (3.9/5)
Provided by á-19576
Number Of Ingredients 10
Steps:
- SHRIMP: Peel and devein the shrimp. Pat dry with a paper towel. Dredge the shrimp in corn starch and set aside. SAUCE: Add the evaporated milk, honey, Grand Marnier, cayenne pepper, white pepper and nutmeg to a sauce pan over medium high heat until it comes to a slight boil. Mix the cornstarch for the sauce with a few tablespoons of cold water to dissolve. Add the cornstarch slurry to the sauce and stir until it thickens to the consistency of pancake batter. Taste the sauce and adjust the ingredients to taste ...start with a little more Grand Marnier. When you're satisfied with the sauce, keep warm over very low heat stirring occasionally to prevent skimming. FRY SHRIMP: Add the vegetable oil (peanut, olive, or canola) to a deep frying pan or wok to a depth of about 1/4 to 1/2 inch. Heat to a shimmer. Carefully place the shrimp in the oil. Fry for about 1 to 1 1/2 minutes on each side. Do not overcook the shrimp. Remove from the pan and set aside. Arrange the shrimp on a serving platter in a pile, see photo. With a large serving spoon, drizzle the sauce over the shrimp to taste. Garnish with finely chopped parsley or other green herb. Serve immediately.
GRAND MARNIER SAUCE
Make and share this Grand Marnier Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Dessert
Time 25m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
- In a medium saucepan, heat milk and cream until bubbly around the edges.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 652.9, Fat 40.8, SaturatedFat 23.9, Cholesterol 383.2, Sodium 120.5, Carbohydrate 58.6, Fiber 0.1, Sugar 45.7, Protein 10.6
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
SHRIMP COCKTAIL
This method for a beloved appetizer maximizes flavor by gently poaching shrimp in a deeply seasoned broth of salt, chile powder and celery seeds. Rather than wash away all the spices with a rinse or a plunge in an ice bath, you stop the cooking by pouring ice directly into the hot bath. For dipping, go for a classic cocktail sauce with the sharp brightness of lemon and horseradish, or a simple garlicky dill butter, which makes the shrimp taste somehow of lobster, or a comforting, warmly spiced honey mustard, because you always need a creamy option. Enjoy the plump shrimp with your favorite sauce - or all three.
Provided by Eric Kim
Categories finger foods, seafood, appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Make the shrimp: In a large bowl, toss together the shrimp and 2 teaspoons salt, and set aside. Keep the 8 cups ice nearby, either in another large bowl or directly in the icemaker tray of your refrigerator.
- Meanwhile, fill a large pot with 8 cups water, 1/2 cup salt, the chile powder and celery seeds, and bring to a boil. Remove the pot from the heat and add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes.
- Immediately dump the ice into the pot to stop the cooking, stirring occasionally, until the liquid is cool to warm or room temperature, about 1 minute. Pour the contents of the pot into a colander in the sink, then transfer the drained, celery seed-dotted shrimp to a large platter and refrigerate until ready to eat. Cut the lemons into quarters lengthwise, then cut each piece in half crosswise.
- Make the cocktail sauce: In a small bowl, stir the ketchup, lemon juice, horseradish and garlic to combine, and season to taste with salt, pepper and Tabasco sauce.
- Make the garlicky dill butter: Melt the butter in a small saucepan over medium-low heat or in the microwave. Add the garlic, dill, lemon juice and sugar to a small bowl and stir in the hot melted butter. Season generously with salt and pepper.
- Make the curried honey mustard: In a small bowl, stir the mayonnaise, mustard, honey, lemon juice, curry powder and cayenne to combine. Season to taste with salt and pepper. All three sauces can be stored in separate airtight containers in the refrigerator for up to 3 days. (The dill butter will need to be reheated in the microwave or on the stove over medium-low heat until liquid again.)
- To serve, cover a large platter with cubed or crushed ice, top with the poached and cooled shrimp and scatter the lemon pieces all over. Serve with one or more of the dipping sauces on the side.
GRAND MARNIER ORANGE SAUCE
Barbara Mooers inspired me to make this! Serve with Ice cream, top a cake, and dip fresh fruit into the sauce!
Provided by Rita1652
Categories Sauces
Time 7m
Yield 1 1/2 cups sauce
Number Of Ingredients 6
Steps:
- Mix butter and sugar heat in microwave oven on high for 1 minute.
- Add cream, Grand Marnier and orange zest.
- Heat for 2 minutes stir and heat for 1 more minute.
- Add orange food coloring for eye appeal stir.
- Serve warm.
Nutrition Facts : Calories 1333.5, Fat 90.7, SaturatedFat 57.1, Cholesterol 271.4, Sodium 466, Carbohydrate 135.9, Fiber 0.1, Sugar 133.3, Protein 2.3
(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.
GRAND MARNIER SAUCE
This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.
Provided by MARIA MAC
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Slice butter into 1/4-inch slices.
- In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
- Increase heat and bring to boil.
- The mixture will thicken and become syrupy.
- Whisk the mixture and add the butter, piece by piece.
- When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.
Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6
EASY GRAND MARNIER SAUCE
This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....
Provided by babygirl65
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in a saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
- Remove from heat, stir in Grand Marnier and strawberries.
- Serve warm.
- My favorite is with pound cake and vanilla ice cream.
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5/5 (17)Total Time 13 minsCategory AppetizersCalories 80 per serving
- In the top part of a steaming pot, cook the shrimp, covered, for about 3 minutes or until they change colour. Transfer to a large bowl and refrigerate for about 30 minutes or until the shrimp have completely chilled. Shell the shrimp, keeping the tail on.
- Meanwhile, in a bowl, combine all the ingredients. Refrigerate, if necessary. Pour the sauce in your choice of glasses or bowls and place the shrimp around the rim.
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