(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 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.
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 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.
CLASSIC COCKTAIL SAUCE
A combination of pungent horseradish and sweet ketchup make up the foundation of this classic cocktail sauce, which is seasoned with lemon juice, hot sauce and a dash of Worcestershire. Drizzle it on a shrimp cocktail or dab it sparingly on raw seafood. A little of this assertive mixture goes a long way.
Provided by Melissa Clark
Categories condiments, seafood
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.
SHRIMP COCKTAIL WITH THREE SAUCES
At your next family dinner, serve shrimp cocktail with not one but three easy, crowd-pleasing dipping sauces-mango-basil, remoulade, and tomato-horseradish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 20
Steps:
- Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
- Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
- Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
- Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
- Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.
SHRIMP COCKTAIL
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6 dozen (1-1/4 cups sauce).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
SIMPLE SHRIMP COCKTAIL SAUCE
Make and share this Simple Shrimp Cocktail Sauce recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix all ingredients in a jar.
- Mix well.
- Serve with cooked and cooled shrimp.
Nutrition Facts : Calories 249.9, Fat 0.9, SaturatedFat 0.1, Sodium 2923.5, Carbohydrate 65.2, Fiber 0.7, Sugar 57.2, Protein 4.2
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
CLASSIC SHRIMP COCKTAIL
This cocktail sauce was in the first Betty Crocker cookbook in 1950, along with the shrimp in another chapter. Now they appear together and it just seems to be right!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
- Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g
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