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 WITH LEMON DIPPING SAUCE
Steps:
- For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
- For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
- Serve chilled shrimp with dipping sauce on the side.
PERFECT BOILED SHRIMP AND COCKTAIL SAUCE
Make and share this Perfect Boiled Shrimp and Cocktail Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
- Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
- To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
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
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
SHRIMP PASTA WITH LEMON-BUTTER SAUCE
If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.
Provided by Pamela Leyva
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
- Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
- Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
- Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
- Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 38.5 g, Cholesterol 202.4 mg, Fat 14.1 g, Fiber 4.6 g, Protein 33.3 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.8 g
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