SHRIMP COCKTAIL
Peeled and deveined shrimp make this fast appetizer even faster to prepare for dipping in my 5-ingredient homemade cocktail sauce.
Provided by Heidi
Categories Appetizer
Time 26m
Number Of Ingredients 6
Steps:
- Thaw the shrimp in the refrigerator overnight and rinse with cold water, then set aside. Or, quick thaw the shrimp by placing them in a bowl then rinsing with cold water for 15-20 minutes, and drain. Chill until ready to serve.
- In a small bowl, mix the chili sauce with 1 tablespoon of fresh lemon juice, the horseradish, worcestershire sauce and ground mustard. Slice the rest of the lemon into wedges.
- Top a platter with crushed ice cubes and top with the shrimp and lemon wedges. Serve cold with the cocktail sauce on the side.
Nutrition Facts : ServingSize 6 shrimp, Calories 188 kcal, Carbohydrate 19 g, Protein 21 g, Fat 1 g, Cholesterol 228 mg, Sodium 1825 mg, Fiber 5 g, Sugar 9 g
SHRIMP COCKTAIL WITH HOMEMADE SAUCE
Who doesn't love shrimp cocktail? It always scores major fancy points but couldn't be easier to make--even when you concoct your own cocktail sauce. The cardinal sin of shrimp cocktail is serving mealy, overcooked shrimp; cooking them with the peel on will help prevent them from overcooking. Also, leave enough time to chill the shrimp well-it's important to serve them to your guests ice cold!
Provided by Amanda Freitag
Categories appetizer
Time 20m
Yield about 2 cups / 4 servings
Number Of Ingredients 10
Steps:
- For the shrimp: In a wide, shallow pan, combine the lemon, peppercorns, bay leaves, wine, and salt. Bring the poaching liquid to a gentle simmer over low heat. Add the shrimp and poach them for 3 to 5 minutes, or until they turn pink. Drain the shrimp and let them cool until they're cool enough to handle.
- Peel the shrimp, leaving the tails on.
- Look for the dark "vein" that runs the length of the shrimp's back. In order to remove it without destroying the shrimp, I recommend laying the shrimp on its side and carefully running a sharp paring knife down its back to make a shallow cut. Use the tip of the knife to extract the exposed vein.
- Refrigerate the shrimp until you're about to serve them.
- Meanwhile, in a medium bowl, whisk together the ketchup, pepper, lemon juice, and horseradish to make the cocktail sauce. Taste the sauce and season with more horseradish if you want to add extra kick. Refrigerate.
- Serve both the shrimp and cocktail sauce very cold.
SHRIMP COCKTAIL RECIPE WITH THE BEST SAUCE
Impress your guests with this homemade Shrimp Cocktail Recipe. Learn how to make the best oven-baked shrimp and zesty cocktail sauce in just 15 minutes. This is so much better than a store-bought shrimp ring.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 11
Steps:
- Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large rimmed baking sheet, drizzle with 1 1/2 Tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.
- Bake at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.
- Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.
Nutrition Facts : Calories 143 kcal, Carbohydrate 8 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 229 mg, Sodium 1143 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SHRIMP WITH COCKTAIL SAUCE
Steps:
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
SIMPLE SHRIMP COCKTAIL SAUCE
Make and share this Simple Shrimp Cocktail Sauce recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix all ingredients in a jar.
- Mix well.
- Serve with cooked and cooled shrimp.
Nutrition Facts : Calories 249.9, Fat 0.9, SaturatedFat 0.1, Sodium 2923.5, Carbohydrate 65.2, Fiber 0.7, Sugar 57.2, Protein 4.2
SHRIMP COCKTAIL WITH THREE SAUCES
At your next family dinner, serve shrimp cocktail with not one but three easy, crowd-pleasing dipping sauces-mango-basil, remoulade, and tomato-horseradish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 20
Steps:
- Make the shrimp: Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Boil shrimp until opaque, 3 to 4 minutes. Drain, and transfer to ice-water bath to cool. Drain, and refrigerate.
- Make the mango-basil sauce: Pulse mangoes, lemon rind and juice, vinegar, salt, and white pepper in a food processor until smooth. Fold in basil. (Sauce can be refrigerated for up to 1 day.)
- Make the tomato-horseradish sauce: Stir together chili sauce, horseradish, and lemon juice. Season with black pepper. (Sauce can be refrigerated for up to 1 week.)
- Make the remoulade: Whisk together mayonnaise, ketchup, and mustard. Stir in celery, parsley, and scallion. Season with black pepper. Serve immediately (or refrigerate for up to 1 day).
- Place shell-on shrimp in a large bowl, or peel shrimp and arrange in small serving dishes. Serve with the 3 sauces on the side.
(SHRIMP) COCKTAIL SAUCE
Make and share this (Shrimp) Cocktail Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients and chill.
- When ready to serve dip shrimp and enjoy.
COCKTAIL SAUCE FOR SHRIMP
A very hot cocktail sauce with a touch of sweetness.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 1.6 g, Sodium 35.5 mg, Sugar 5.7 g
SHRIMP COCKTAIL
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6 dozen (1-1/4 cups sauce).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
CLASSIC SHRIMP COCKTAIL
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients-including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
- Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
- Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
- To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.
CLASSIC SHRIMP COCKTAIL
This cocktail sauce was in the first Betty Crocker cookbook in 1950, along with the shrimp in another chapter. Now they appear together and it just seems to be right!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
- Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g
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