Grilled Shrimp Cocktail With Orange Horseradish Sauce Recipes

GRILLED SHRIMP COCKTAIL WITH HORSERADISH CREAM DIPPING SAUCE

Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce image

Provided by Rachael Ray : Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel in tact
1 teaspoon coarse salt
3 tablespoons butter, melted
1 lemon, zested and juiced
1/2 cup plain bread crumbs, 3 handfuls
1/2 cup prepared horseradish
1/2 cup half-and-half or light cream
1/2 teaspoon salt, eyeball it
1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper
1 cup sour cream
2 tablespoons chopped parsley, for garnish
4 leaves Romaine hearts

Steps:

Preheat a grill pan over medium high heat.
Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Shrimp Cocktail with Horseradish Cocktail Sauce image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 8

Ingredients

4 lbs. jumbo shrimp (peeled and de-veined)
1 cup ketchup
2 Tbs. fresh or store-bought horseradish
1 tsp. Worcestershire sauce
1/4-cup of lemon juice
1 tsp. dried onion powder
1 fresh lemon for garnish
1 bunch fresh Italian parsley

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.

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE

Grilled-Shrimp Cocktail with Orange-Horseradish Sauce image

Grilled shrimp cocktail is a festive and easy-to-make apppetizer for entertaining. The dipping sauce gets its invigorating flavor from horseradish and fresh orange juice.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Sauce makes 1 1/3 cups

Number Of Ingredients 8

Ingredients

1/2 cup freshly squeezed orange juice (2 oranges)
Zest of 1 orange
1 cup sour cream
2 tablespoons red-wine vinegar
3 tablespoons prepared horseradish, or to taste
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined (about 50)
1 tablespoon olive oil

Steps:

In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.

SHRIMP WITH ORANGE TOMATO COCKTAIL SAUCE AND GREEN GODDESS DIPPING SAUCE

Shrimp with Orange Tomato Cocktail Sauce and Green Goddess Dipping Sauce image

Categories Shellfish Appetizer Sauté Fourth of July Quick & Easy Shrimp Summer Party Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 16 servings

Number Of Ingredients 20

Ingredients

For shrimp
3 lb large shrimp in shell (75)
For cocktail sauce
3/4 cup ketchup
1/4 teaspoon finely grated fresh orange zest
1/4 cup fresh orange juice
1 to 1 1/2 tablespoons fresh lemon juice
3 tablespoons drained bottled horseradish
1/4 teaspoon Tabasco
For Green Goddess dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped scallion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
3 flat anchovy fillets or 1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

Prepare shrimp:
Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.
Make cocktail sauce:
Stir together all cocktail sauce ingredients until well combined.
Make Green Goddess sauce:
Purée all sauce ingredients in a food processor until smooth and light green.
Serve shrimp with sauces for dipping.

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