Theothershrimpcocktail Recipes

THE SHRIMP COCKTAIL

The Shrimp Cocktail image

Provided by Alton Brown

Yield 4 servings

Number Of Ingredients 13

Ingredients

32 shell-on (21 to 25 count) tiger shrimp
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Steps:

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

CHEF JOHN'S SHRIMP COCKTAIL

Chef John's Shrimp Cocktail image

Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

Provided by Chef John

Categories Appetizers and Snacks Seafood Shrimp

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

3 quarts cold water
¼ onion, sliced
½ lemon
2 cloves garlic, peeled and bruised
2 sprigs fresh tarragon
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon whole black peppercorns
1 bay leaf
½ cup ketchup
¼ cup chili sauce
¼ cup prepared horseradish
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
3 drops hot sauce, or to taste
1 pinch salt
2 pounds shell-on deveined jumbo shrimp

Steps:

Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g

THE OTHER "SHRIMP COCKTAIL"

The Other

This recipe has been my all-time favorite since I can remember my mom making it. It comes from Mexico, its origina,l has great flavor that is incomparable, and it give u great energy boost, is low in fat and delicious. Hope u guys like it.

Provided by MARIELA

Categories Mexican

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 lbs shrimp, preferly the medium ones
2 bottles Clamato juice, cocktail or 2 bottles V8 vegetable juice
2 cucumbers, cut and dice into 1 inch squares
1 1/2 large hot house tomatoes, cut and diced into 1 inch squares
2 avocados, cut and diced into 1 inch cubes
1 bunch celery, cut and diced into 1 inch squares
1/2 white onion, cut and diced into small tidbits
1/2 bunch cilantro, cut and diced (including stems)
1/4 cup ketchup
5 lemons
5 limes
1 bottle of tapatio hot sauce (to add as you like some spiciness) (optional)
1 box saltine crackers
1 1/2 teaspoons salt (more or less according to personal taste)
1/2 teaspoon white pepper (optional)

Steps:

First, cook shrimp or seafood, then rinse and refrigerate until nice and cool.
Then dice all of your veggies (make sure they are nice and cold too). Mix all the veggies together in a large bowl. Add salt and pepper at that time and chile sauce. Cut 2 1/2 of the lemons and limes, add to mixture. Add once all veggies and seasonings are all mixed. Add the shimp and mix and then add the clamato juice cocktail, then cool for an hour.
Serve in a big ice cream sundae glass or something similar
Pour mixture into glasses and sprinkle a little bit of cilantro in it and add a lemon or lime wedge for decoration.
Cut the rest of the lemons and limes into wedges. Put in nice plate in center and crackers as well and enjoy!
This is delicious guys is a must try if you like seafood and are tired of the same old nasty cocktail sauce and shrimp that is bland. This is a real kicker.

SHRIMP COCKTAIL

Shrimp Cocktail image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 lemon, halved
1 onion, quartered
2 tablespoons kosher salt
1 bay leaf
10 black peppercorns
1 pound shrimp, unpeeled
1 cup ketchup
2 tablespoons grated fresh horseradish
1 tablespoon lemon juice
1 teaspoon hot sauce
2 tablespoons chopped fresh Italian parsley leaves

Steps:

For the shrimp: In a medium pot filled with water squeeze the lemon and drop in along with the onion, salt, bay leaf, and peppercorns. Bring to a boil over high heat, simmer for 5 minutes to develop the flavors.
Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool, and peel the shrimp. Refrigerate to chill through, about 30 minutes.
For the sauce: In a small pot combine the ketchup, horseradish, lemon juice, and hot sauce. Warm over medium low heat to develop the flavors, about 5 minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.

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