BROILED CRAWFISH WITH HORSERADISH COCKTAIL SAUCE
Provided by Anna Beth
Categories Appetizer Broil Low Fat Low Cal Mardi Gras Horseradish Seafood Healthy Party Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
- For crawfish;
- Combine first 7 ingredients in 10-to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
- Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD: Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
- Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish.
- Serve crawfish with cocktail sauce and lemon wedges.
SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 8
Steps:
- Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
- For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.
CRAYFISH COCKTAIL WITH HORSERADISH CREAM
Give the classic prawn cocktail a twist by pairing crayfish tails with tangy horseradish and creamy avocado in this delicious dinner party starter
Provided by James Martin
Categories Starter
Time 15m
Number Of Ingredients 7
Steps:
- First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.
- Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.
- Add the horseradish cream and a light sprinkling of cayenne pepper to serve.
Nutrition Facts : Calories 260 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.2 milligram of sodium
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- Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired. Transfer to small bowl. DO AHEAD Sauce can be made 1 day ahead. Cover and chill.
- Combine first 7 ingredients in 10- to 12-quart large pot. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes. Add crawfish and boil 5 minutes. Remove from heat. Add ice cubes to pot to stop cooking. Let crawfish sit in cooking liquid 15 minutes.
- Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail. Place tail in medium bowl. DO AHEAD Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
- Divide cleaned crawfish evenly among 10 dishes. Garnish with whole crawfish. Serve crawfish with cocktail sauce and lemon wedges.
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