Sloshed Shrimp Recipes

POTTED SHRIMP

Potted Shrimp image

Provided by Food Network Kitchen

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 sticks unsalted butter
4 cloves garlic, finely chopped
1/2 pound raw medium shrimp, peeled, deveined and chopped (about 1 cup)
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon chopped flat-leaf parsley leaves, plus extra whole leaves for garnish
Crackers or thinly sliced French baguette, toasted, for serving

Steps:

1. Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface. Remove from the heat and set aside.
2. Melt the remaining 2 tablespoons butter over medium heat in a medium skillet. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes. Pour in the lemon juice and cook 1 minute longer. Stir in the salt and clarified butter and remove from the heat.
3. Spoon the shrimp into a small baking dish. Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover. Reserve any remaining butter in the refrigerator. Chill the shrimp until the butter is solid, 2 hours.
4. Pulse the shrimp mixture in a food processor until pureed. Return the mixture to the baking dish. Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds. Pour over the shrimp to cover and refrigerate 3 hours or overnight.
5. Remove the dish from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and garnish with additional parsley.

SHRIMP SPEDINI

Shrimp Spedini image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 32m

Yield 6 servings (5 shrimp per person)

Number Of Ingredients 9

Ingredients

1/2 cup plus 1/4 cup olive oil
12 cloves garlic, sliced into 1/8-inch slices
1 red or yellow bell pepper, diced into 1/4-inch pieces
1/8 cup sherry vinegar
4 scallions, green parts only, thinly sliced
2 tablespoons chopped Italian parsley leaves
30 extra-large shrimp (16 to 20 count), peeled, tails on
30 paper thin slices pancetta (ask deli counter to cut)
12 long sprigs fresh rosemary

Steps:

Put 1/2 cup olive oil and garlic in a small saucepan and turn heat to high. When garlic begins to turn light brown, add the peppers and cook until garlic is medium brown. Turn off the heat and cool to room temperature. Then add the remaining 1/4 cup olive oil, vinegar, scallions, and parsley.
Preheat a grill.
Wrap each shrimp with a piece of pancetta. Skewer a couple onto the woody end of each rosemary sprig. Grill the shrimp for 2 minutes on each side. Keep the rosemary over the end of the grill away from the direct flame. Transfer to a serving platter and spoon over vinaigrette.
Chef's note: If preparing this dressing 1 day ahead, add the scallions and parsley just before serving.

SHRIMP COCKTAIL-MEETS-GAZPACHO

Shrimp Cocktail-Meets-Gazpacho image

Dip shrimp into a gazpacho-inspired sauce made from fresh tomato, garlic and chili sauce.

Provided by Food Network Kitchen

Time 15m

Yield 8-12

Number Of Ingredients 11

Ingredients

One 4-inch piece baguette, crust removed
1/4 cup chili sauce
1 tablespoon jarred horseradish
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
1 clove garlic
1 large ripe tomato (about 8 ounces), chopped
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives, optional
2 pounds cooked, peeled large shrimp with tail sections attached

Steps:

Tear the baguette into pieces, then transfer to a food processor with the chili sauce, horseradish, vinegar, cumin, garlic, tomato and 1/2 teaspoon each salt and pepper. Process until smooth. With the motor running, slowly pour in the oil and blend until well combined.
Transfer the sauce to a small bowl and sprinkle with the chives if using. Serve with the shrimp.

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