Shrimp Cocktail Shooters Recipes

MEXICAN SHRIMP COCKTAIL

Steps:

• Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

MARGARITA SHOT-GLASS SHRIMP

Steps:

• If desired, rub rims of 24 (2-oz) cordial glasses (shot glasses) with lime wedges; dip rims in coarse salt and pepper.
• In medium bowl, mix cocktail sauce, bell pepper, lime juice and pineapple. Place about 1 tablespoon sauce mixture in bottom of each glass. Place 1 shrimp in each glass; top each with lime wedge and cilantro sprig. Serve immediately, or cover and refrigerate until serving time.

SHRIMP COCKTAIL SHOOTERS

Steps:

• Combine all cocktail sauce ingredients in a serving bowl and stir to blend, set aside. Bring large pot of water to boil. Add shrimp and cook for 3-4 mins until pink. Drain and put shrimp in an ice bath. Use funnel to pour cocktail sauce into shot glasses. Garnish each shooter with one shrimp and one lemon wheel. Serve immediately.

SHRIMP COCKTAIL ("BULLSHOT")

Steps:

• Begin by reducing the shrimp court bouillon. Take a cup of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors. Once reduced, set aside over an ice bath to cool and then refrigerate.
• To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a poached shrimp and wedge of lemon.

STEAKHOUSE SHRIMP COCKTAIL WITH SISTER SAUCES

Steps:

• Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.
• To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.
• Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.
• Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.

RETRO FIRECRACKER PRAWN COCKTAIL SHOTS! (SHRIMP COCKTAIL SHOTS)

Steps:

• Calculate how many "shots" you are making, and reserve one prawn (preferably with tail on) for decoration.
• Mix the mayonnaise, ketchup, lemon juice and Tabasco in a bowl, season to taste and adjust seasoning if needed.
• Take your shot glasses, or small water glasses and line with some mixed salad leaves or lettuce.
• Place about 5 prawns on top of the leaves/lettuce. The amount of prawns depends on what size they are.
• Spoon over your seafood sauce and lightly mix through the prawns.
• Sprinkle with the crushed pink peppercorns and cayenne pepper, and garnish with a prawn over the edge of the glass.
• A lemon wedge can be added as well - but I find it is fiddly to deal with whilst slurping cocktails, and the sauce should be lemony enough!

SHRIMP SHOOTERS

Steps:

• To Make Vinaigrette:.
• Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
• For Shrimp:.
• Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
• Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
• Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
• Spoon shrimp mixture evenly into glasses.
• Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.