Bbq Shrimp Cocktail Recipes

BBQ SHRIMP COCKTAIL

BBQ Shrimp Cocktail image

The combination of horseradish, lemon and various peppers adds a bright spicy flavor to the shrimp, and the bay leaf adds a warm, rounded back note.

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 plum tomatoes, quartered (about 1 1/2 pounds)
1/2 small Vidalia onion, cut in half through the root
1 teaspoon vegetable oil
1 tablespoon dark brown sugar
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon dried mustard powder
Pinch cayenne
1 bay leaf
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon horseradish, prepared or freshly grated
1 pound large shrimp, peeled and deveined, tail on
Special equipment: 4 long metal skewers

Steps:

Prepare an outdoor grill or grill pan over high heat. Grill the tomato and onion pieces, turning to get grill marks on all sides, until the vegetables are softened, 5 to 8 minutes. Keep the grill on to cook the shrimp.
Heat the oil in a medium saucepan over medium heat. Add the brown sugar, 2 teaspoons salt, ancho chile powder, black pepper, allspice, cinnamon, mustard, cayenne and bay leaf. Stir just until the smell of the spices hits your nose, about 30 seconds. Add the vinegar and the grilled tomatoes and onions, stirring to incorporate, and cook until the tomatoes come apart and become thick and jam-like, about 8 minutes.
Remove the bay leaf and put the contents of the sauce into a blender. Puree until smooth. Add the lemon juice, horseradish and salt to taste.
Thread the shrimp onto the skewers. Divide the sauce, reserving about a cup for serving. Place the skewers on the grill and brush with the remaining sauce. Turn the shrimp occasionally and continue to brush with sauce until the shrimp are cooked through and the sauce is slightly charred, about 8 minutes. Serve with reserved sauce on the side.

SHRIMP COCKTAIL RECIPE BY TASTY

Shrimp Cocktail Recipe by Tasty image

Here's what you need: large shell-on shrimp, white wine, water, garlic, lemons, kosher salt, cocktail sauce

Provided by Codii Lopez

Categories Appetizers

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 lb large shell-on shrimp
1 bottle white wine
2 cups water
1 head garlic, halved crosswise
2 lemons, halved crosswise, plus wedges, for serving
kosher salt, to taste
cocktail sauce, for serving

Steps:

Use a paring knife to make a slit down the back of a shrimp to expose the vein. Use the tip of the knife to get under the vein and pull the vein out. Remove the rest of the shell, leaving the tail on. Repeat with the remaining shrimp.
In a large stock pot over medium-high heat, combine the white wine, water, garlic, halved lemons, and salt and bring to a boil.
Add the shrimp and cook until pink and tender, about 3 minutes. Remove the shrimp from the poaching liquid with a slotted spoon.
Serve the shrimp with cocktail sauce and lemon wedges.
Enjoy!

SHRIMP COCKTAILS

Shrimp Cocktails image

After tweaking a recipe seen on "Barefoot Contessa," I arrived at this delicious, LOW FAT, high protein hors d'oeuvre that everyone (even the non-fish eaters) gobble up! Dead simple to make - just be sure to devein the shrimp, and don't cook them too long. Classically served with sauce in a martini glass, with shrimp hanging around the edges.

Provided by Pellerin

Categories Lactose Free

Time 18m

Yield 15 shrimp, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lemon
kosher salt
1 lb shrimp (raw, in shell, about 15 of the medium or large, 15-30 per lb. size)
1/3 cup chili sauce (Heinz)
1/2 cup ketchup (Heinz)
1 tablespoon horseradish (prepared, creamy)
2 teaspoons lemon juice (fresh)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

Steps:

SAUCE:.
Make the sauce at least one hour in advance (even better with 24 hours in the fridge).
For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Chill at least one hour, if possible.
SHRIMP:.
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 they are just cooked through. Remove with a slotted spoon to a bowl of ice water to immediately stop cooking.
When the shrimp are cool enough to handle, peel and devein them (back-sides). Keep cold until ready to serve.

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