Simple Shrimp Cocktail Sauce Recipes

(SHRIMP) COCKTAIL SAUCE

Steps:

• Mix all ingredients and chill.
• When ready to serve dip shrimp and enjoy.

SIMPLE SHRIMP COCKTAIL SAUCE

Steps:

• Mix all ingredients in a jar.
• Mix well.
• Serve with cooked and cooled shrimp.

COCKTAIL SAUCE FOR SHRIMP

Steps:

• In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before 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.

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.

SHRIMP COCKTAIL WITH THREE SAUCES

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.

CLASSIC COCKTAIL SAUCE

Steps:

• Mix together all the ingredients in a small bowl until well blended. Taste and add more lemon juice or hot sauce as needed. Cocktail sauce will keep in the refrigerator in a covered container for at least 2 weeks.

CLASSIC SHRIMP COCKTAIL

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.

SHRIMP COCKTAIL

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.

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.