Quick Shrimp Relish Tray Recipes

SHRIMP COCKTAIL WITH RACH'S QUICK REMOULADE

Shrimp Cocktail with Rach's Quick Remoulade image

Rachael Ray's quick shrimp cocktail is portable for tailgating. Kept chilled, both the shrimp and the dipping sauce can be made the night before. Just before serving, stir the remoulade and remember to take along a bowl for guests to discard the tails once they're done.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 8 to 10 starter servings

Number Of Ingredients 11

Ingredients

1 lemon
1 tablespoon coriander seeds, a palmful
1 tablespoon mustard seeds, a palmful
2 dried bay leaves
36 large to jumbo shrimp, raw, peeled and deveined (ask for these at the fish counter)
1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
2 teaspoons cayenne pepper sauce, eyeball it
2 scallions, thinly sliced
1 rib celery, finely chopped
1 lemon, juiced

Steps:

For the shrimp: Place a deep pot half filled with water on the stove over high heat. Squeeze the juice of 1 lemon into the water and drop the halved lemon into the pot. Add the coriander seeds, mustard seeds and bay leaves to the water. When the water boils, add the shrimp. Boil until the shrimp turn pink and the tails curl towards the heads, 4 to 5 minutes. Drain and cold shock under running water.
For the remoulade: Combine the mayonnaise, mustard, cayenne sauce, scallions, celery and lemon juice in a small bowl.
Arrange the shrimp around the sauce on a serving plate and serve.

QUICK SHRIMP RELISH TRAY

Quick Shrimp Relish Tray image

For an unconventional pre-turkey bite, serve a seafood appetizer at Thanksgiving. This dish is the love child of two retro hors d'oeuvres: relish trays and shrimp cocktail. Build-your-own crostini topped with quick-pickled shrimp and vibrant fixings will tide people over and wake up their taste buds.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 teaspoon sugar
1 1/2 pounds cooked medium shrimp
1/4 cup sliced caper berries, plus whole caper berries for serving
1/3 cup mayonnaise
1/4 teaspoon grated garlic
4 ribs celery, cut crosswise into 2-inch pieces
Simple Crostini

Steps:

Whisk together lemon juice, oil, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Stir in shrimp and caper berries. Refrigerate, stirring occasionally, at least 1 hour.
Meanwhile, stir together mayonnaise and garlic. Refrigerate until ready to use. Use a mandolin or a sharp knive to cut celery lengthwise into thin planks. Serve shrimp with garlic mayonnaise, shaved celery, crostini, and whole caper berries.

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