Vegasshrimpcocktail Recipes

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

VEGAS SHRIMP COCKTAIL

Vegas Shrimp Cocktail image

This was my first recipe, learned in home ec class in junior high school. It is a simple and delicious sauce for individual shrimp cocktails or as a dipping sauce for shrimp and/or other shellfish. It has proven a success for a brunch, luncheon or dinner party. This recipe can easily be doubled or tripled. Serve with my recipe for Parmesan Crackers.

Provided by Stella Mae

Categories Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 lbs medium shrimp, shelled, deveined, washed well in tepid water and drained. cover and set aside
6 -8 tablespoons chili sauce
2 tablespoons lemon juice
1 1/2 tablespoons horseradish
1 tablespoon Worcestershire sauce
salt
1/2 lemon, sliced
4 sprigs parsley
1/4 teaspoon grated onion

Steps:

The Shrimp: In a large saucepan, bring water to a boil.
Drop shrimp into boiling water and cook about 25 seconds or until shrimp turn pink and are barely cooked.
Remove shrimp immediately with a slotted spoon and drop into a bowl of ice water.
When cooled, drain well, cover and refrigerate.
The Sauce: Combine all ingredients except the onion and lemon slices.
Cover and refrigerate to chill.
To Serve: Place cocktail glasses on dessert plates at each person's seat.
Place a shrimp fork or other small fork above each dessert plate.
Divide shrimp and place in cocktail glasses.
Place one large lemon slice along the inside of each glass.
Stick a sprig of parsley behind the lemon slice or next to it.
Add approximately 1 1/2 tablespoons sauce over shrimp.
Garnish each glass with a sprinkling of finely grated onion.
Place two Parmesan Crackers on the dessert plate and serve!

OLD VEGAS STYLE SHRIMP COCKTAIL

Old Vegas Style Shrimp Cocktail image

My husband & I go to Las Vegas and always love to go to the Bay City diner that is one of many places that serve their cocktail uniquley.

Provided by Pantry Chef Starkey

Categories Brunch

Time 4m

Yield 2-3 serving(s)

Number Of Ingredients 4

Ingredients

1 (8 ounce) bag cocktail-size cooked shrimp, thawed
salt
1 (8 ounce) bottle your favorite seafood cocktail sauce
1 lemon, wedged

Steps:

Thaw and rinse shrimp. Pat dry with paper towel and sprinkle with a little salt.
Place shrimp in glass bowl or parfait glass and pour desired amount of cocktail sauce on it. Serve with a lemon wedge or two.
Enjoy!

STEAKHOUSE SHRIMP COCKTAIL WITH SISTER SAUCES

Steakhouse Shrimp Cocktail with Sister Sauces image

Provided by Valerie Bertinelli

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 lemon, sliced in half
1 pound large (10/15 per pound) shrimp, peeled and deveined
1/4 cup fresh parsley sprigs
2 cloves garlic, smashed
Kosher salt
10 whole black peppercorns
Crushed ice
Spicy Cocktail Sauce (see recipe below)
Lemon-Basil Cocktail Sauce (see recipe below)
3/4 cup ketchup
1 tablespoon chipotle in adobo sauce
1 teaspoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons lemon zest
Kosher salt and freshly ground black pepper

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.

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