Horseradish Shrimp Skagenröra Med Pepparrot Recipes

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HORSERADISH SHRIMP



Horseradish Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7

1/4 cup tomato paste
1/4 cup horseradish, drained
3 tablespoons extra-virgin olive oil, plus more for brushing
3/4 teaspoon hot sauce
Kosher salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined (tails left on)
Lemon wedges, for serving

Steps:

  • Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
  • Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

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

HORSERADISH SHRIMP



Horseradish Shrimp image

I resurrected an old appetizer recipe today that I hadn't used in several years. I used to make these frequently when we had our back yard barbecues. Well, hubby and friends gave them rave reviews! I guess they are back on the "official barbecue menue" at our house. (I usually double the recipe because they do go fast!) Prep time does not include 2 hour refrigeration time.

Provided by Dee514

Categories     Pork

Time 40m

Yield 10-12 Shrimp

Number Of Ingredients 8

10 -12 jumbo shrimp
16 ounces hot prepared horseradish
1 lb bacon
1/4 cup balsamic vinegar
1/8 cup virgin olive oil
1 lemon, juice of
1 teaspoon Old Bay Seasoning
20 toothpicks

Steps:

  • Shell the shrimp, but leave the tail section on.
  • Butterfly each one and devein if needed.
  • Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
  • Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
  • Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
  • In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
  • After shrimp have chilled and flavors have blended, set grill on low heat.
  • Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
  • Each time you turn the shrimp, baste them with the Old Bay mixture.

HORSERADISH SHRIMP (SKAGENRöRA MED PEPPARROT)



Horseradish Shrimp (Skagenröra Med Pepparrot) image

Posting for ZWT6 Scandinavia Region. This is from www.gretchencooks.com A Swedish seafood dish with the bite of horseradish. Preparation Time is for the stand time in the refrigerator.

Provided by Papa D 1946-2012

Categories     Lunch/Snacks

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh shrimp, cooked and peeled
3/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon chopped fresh dill weed
1/2 teaspoon cayenne pepper
1/2 teaspoon lemon pepper

Steps:

  • Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper. Let stand in the refrigerator 3 hours or overnight.
  • Serve on toast or crisp bread. Garnish with red onion, lemon, dill, cherry tomatoes or caviar.

Nutrition Facts : Calories 294.9, Fat 16.8, SaturatedFat 2.5, Cholesterol 184.3, Sodium 493.5, Carbohydrate 12.1, Fiber 0.2, Sugar 3.1, Protein 23.6

GRILLED SHRIMP COCKTAIL WITH HORSERADISH CREAM DIPPING SAUCE



Grilled Shrimp Cocktail with Horseradish Cream Dipping Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 12

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.

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