Delicious Shrimp Cocktail Recipes

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CHEF JOHN'S SHRIMP COCKTAIL



Chef John's Shrimp Cocktail image

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

3 quarts cold water
¼ onion, sliced
½ lemon
2 cloves garlic, peeled and bruised
2 sprigs fresh tarragon
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon whole black peppercorns
1 bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

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



Shrimp Cocktail image

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

3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1 bay leaf
1/4 teaspoon dried thyme
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
Lemon wedges, optional

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.

DELICIOUS SHRIMP COCKTAIL



Delicious Shrimp Cocktail image

Even though I love shrimp I hated shrimp cocktail until a friend from work brought this for us! Shrimp cocktail kicked up a notch. There's six hours (not incl in prep time) of refrigeration time, so plan ahead!

Provided by Kitty Kat Cook

Categories     Mexican

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs large raw shrimp, peeled tail on (or more up to 2lbs)
20 ounces ketchup, at room temp (of choice)
6 cups water
1 medium white onions or 1 medium yellow onion, finely chopped
1 medium plum tomato
1/2 cup fresh cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
1 tablespoon hot sauce (or more, Tapa Tio Brand preferred)
1 teaspoon salt (to taste)
2 Hass avocadoes, sliced
30 saltines or 30 salted crackers

Steps:

  • Bring water to a boil, add salt and shrimp (leave tails on). Boil for 3-4 mins or until pink, do not overcook. Strain shrimp out of the water (reserve the water). Shock the shrimp in icy cold water, to stop the cooking process. Remove the tails.
  • Run water (the one you boiled the shrimp in) through a strainer to strain the grits.
  • Put warm water and entire bottle of ketchup in a glass container, and whisk until well blended. To this sauce add in the onion, tomato, cilantro, lime juice, and hot sauce. Stir. Last but not least add the shrimp.
  • Seal the container and allow it to sit in the fridge for 6hrs-overnight. The longer the better. Serve with the avocados and crackers and enjoy!

Nutrition Facts : Calories 576.9, Fat 19.4, SaturatedFat 2.9, Cholesterol 258.8, Sodium 2775.8, Carbohydrate 65, Fiber 7.7, Sugar 34.6, Protein 41.3

SHRIMP COCKTAIL (MEXICAN STYLE)



Shrimp Cocktail (Mexican Style) image

Make and share this Shrimp Cocktail (Mexican Style) recipe from Food.com.

Provided by C00KIE

Categories     Mexican

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 10

2 1/2 lbs fresh shrimp (without shells, any size)
4 cups shredded crab (imitation)
2 cups chopped cilantro
2 cups chopped onions
2 cups chopped tomatoes
2 cups chopped avocados
ketchup
1/4 cup hot sauce ("Tapatio" brand preferred)
1/2 cup lime juice
1 tablespoon salt

Steps:

  • Cook the shrimp (by boiling it in water until ready). Then let the shrimp sit on the juice until it all has cooled down.
  • You will then pour ketchup into the shrimp and juice and mix. Add ketchup until juice has thickened.
  • Add the rest on the ingredients and mix together.
  • Put in the refrigerator and chill for about an hour.
  • Finally, serve chilled and eat with saltine crackers. It is delicious!

Nutrition Facts : Calories 385.7, Fat 13, SaturatedFat 2.1, Cholesterol 345.6, Sodium 2043.1, Carbohydrate 19, Fiber 6.1, Sugar 5.6, Protein 48.9

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