SHRIMP COCKTAIL WITH LEMON DIPPING SAUCE
Steps:
- For Shrimp: Arrange Shrimp on serving platter, cover and refrigerate until serving.
- For Spicy Lemon Pepper Dipping Sauce: In medium bowl, combine all ingredients. Whisk thoroughly. Pour into small serving bowl.
- Serve chilled shrimp with dipping sauce on the side.
CHEF JOHN'S SHRIMP COCKTAIL
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
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
DILL AND SHRIMP SALAD
This creamy shrimp salad with dill is great served inside fresh pita bread.
Provided by Joey
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g
CLASSIC PRAWN COCKTAIL
This classic retro starter packed with juicy prawns will never go out of fashion
Provided by Barney Desmazery
Categories Buffet, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
- Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.
Nutrition Facts : Calories 292 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 2.2 milligram of sodium
PRAWN (SHRIMP) COCKTAIL WITH DILL DRESSING
Make and share this Prawn (Shrimp) Cocktail With Dill Dressing recipe from Food.com.
Provided by ImPat
Categories < 30 Mins
Time 30m
Yield 6 prawn cocktails, 6 serving(s)
Number Of Ingredients 11
Steps:
- For the dill dressing - combine the egg mayonnaise, mustard,m dill and water in a small bowl and season with salt and pepper to taste and set aside.
- Divide lettuce, avocado and mango among serving glasses and top with prawns and dressing and sprinkle with capers and extra dill sprigs and serve.
Nutrition Facts : Calories 313.2, Fat 18.1, SaturatedFat 2.6, Cholesterol 110.9, Sodium 674.6, Carbohydrate 26.5, Fiber 9.8, Sugar 11.8, Protein 16
PRAWN (SHRIMP) COCKTAIL
A fairly traditional Australian prawn cocktail recipe with the addition of some tomato and corn to garnish. It always tastes best if you use prawns just freshly cooked but then cooled in the fridge a while.
Provided by Peter J
Categories Australian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine mayonnaise, tomato sauce and pepper and mix well.
- Add a few drops of tabasco sauce, stir and taste, adding more tabasco to taste.
- Add prawns to the bowl and blend through lightly.
- Place lettuce leaves in bottom of 4 martini glasses and top with prawn mixture (4 prawns per serve).
- Garnish with cherry tomatoes and corn kernels.
- Serve chilled.
IRISH DUBLIN PRAWN COCKTAIL
Make and share this Irish Dublin Prawn Cocktail recipe from Food.com.
Provided by Olha7397
Categories European
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Wash shrimp under cold running water; drain.
- Combine water, vinegar, seafood seasoning, salt, and garlic in large saucepan; bring to boil. Add shrimp; stir well. Return to boil; cover. Reduce heat to low; cook approximately 10 minutes or until shrimp are pink and firm. Drain; rinse in cold water. Peel and devein shrimp, leaving last joint of tail intact.
- Arrange shrimp on bed of Bibb lettuce or on bed of crushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4 servings.
- For the cocktail sauce, combine all ingredients; mix well. Chill until serving time.
- Irish Cooking.Ruth Bauder Kershner.
Nutrition Facts : Calories 206.4, Fat 9, SaturatedFat 4.8, Cholesterol 218.2, Sodium 1889, Carbohydrate 7.9, Fiber 0.3, Sugar 5.2, Protein 21.5
SHRIMP COCKTAIL
Steps:
- In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt. Bring to a boil over high heat, reduce heat to low and simmer 20 minutes. Remove pot from heat, and steep until cool.
- Strain shrimp broth into another large pot, and bring to a boil over high heat. Add wine, peppercorns, coriander seeds, bay leaves, parsley, tarragon and lemons. Boil 2 minutes. Add shrimp, and remove pot from heat. Steep shrimp until they are white, about 3 minutes. Fill a large bowl with water, ice and the 2 remaining tablespoons salt. Transfer shrimp to bowl. Let shrimp cool 3 minutes, then drain well. Refrigerate with a bag of ice on top, until ready to serve.
- To serve, divide shrimp among four plates. Place sauces in individual ramekins on each plate, or in three small bowls to pass at the table.
FUSION PRAWN / SHRIMP COCKTAIL WITH SPICY COCONUT DRESSING
Aromatic Eastern flavours bring a refreshingly contemporary edge to a traditional shrimp cocktail. You can prepare the coconut infusion the day before, cover and leave in the fridge until ready to use - this will allow the flavours to really develop. The shrimp cocktails can be assembled up to 1 hour before serving, if kept chilled.
Provided by English_Rose
Categories Asian
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the dressing, place the coconut milk in a medium saucepan with half the chili, and all the ginger and lemon grass. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Leave to cool for about 30 minutes to allow the flavours to infuse.
- Strain the dressing through a sieve into a bowl. Stir in the yoghurt, mint, lime zest and juice, and the remaining chili, season lightly and then stir in the shrimp.
- Divide the Romaine lettuce between 4 small serving dishes and spoon the shrimp and dressing over the top. Serve immediately, garnished with the reserved mint sprigs and a slice of lime, or a little more red chilli, finely sliced.
Nutrition Facts : Calories 276.1, Fat 13.1, SaturatedFat 10.6, Cholesterol 221.6, Sodium 321.8, Carbohydrate 12.2, Fiber 3.4, Sugar 8.3, Protein 28.8
DILLED SHRIMP (REJER)
You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!
Provided by WOLSELEY
Categories Appetizers and Snacks Seafood Shrimp
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
- Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 9.5 g, Cholesterol 172.5 mg, Fat 5.4 g, Protein 23.1 g, SaturatedFat 0.9 g, Sodium 2888.6 mg, Sugar 8.3 g
PRAWN (SHRIMP) COCKTAIL
A simple appetizer that's always a pleaser. I like to use avocado and grape or cherry tomatoes. If these aren't in season use seasonal salad/veggie items or fruits. Rockmelon or mango are good for variety, as is sliced capsicum (peppers), purple onion and cucumber. You can use your choice of mayo or seafood dressing to top of this cocktail if desired. Makes 4 but easily adapted to more or less. You can really use any quantities of ingredients to your preference. If gluten-free check your mayo or topping is also gluten-free. You can use any lettuce of your choice- shred if required
Provided by Jubes
Categories Australian
Time 40m
Yield 4 cocktails, 4 serving(s)
Number Of Ingredients 5
Steps:
- To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
- Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
- In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
- Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.
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