Shrimp Cocktail?

Question

Does anybody have good recipes for shrimp cocktail? Or recipes with shrimp?

Answer 1

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



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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Shrimp with Basil

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.

Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

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Spicy Shrimp Burgers:

1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

Answer 2

Shrimp Cocktail -
Use Jumbo Shrimp size 8-10 to the pound
Peel and devein leaving tail tips on boil or steam shrimp until pink and opaque, be careful not to overcook. remove from water or steamer and plunge into ice water to stop cooking action. Chill shrimp well in refrigerator.
Cocktail Sauce -
1/2 cup ketchup
1 teaspoon Worchestershire sauce
1 to 1-1/2 teaspoons of horseradish
Juice of 1/2 lemon
mix these ingredients well to create a dipping sauce
Create your own attractive serving presentation. Include parsley garnish etc.

Answer 3

Mexican Shrimp Cocktail:

2 pounds unpeeled, large fresh shrimp
6 cups water
2 to 3 tablespoons fresh lime juice
3 garlic cloves, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup fresh lime juice
1/4 cup minced sweet onion
1/2 to 1 teaspoon hot sauce
1/2 cup chopped tomato
1/2 cup chopped fresh cilantro
Avocado slices, lime wedges, saltines (optional)

Peel shrimp, and devein, if desired.

Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.

Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired.

Yield: 6 servings

Answer 4

My family likes sweet/hot cocktail sauce. I use 1/2-1cup ketchup
1-2 Tbsp worcestershire sauce, 1-2 Tbsp light brown sugar, 1/2-1 tsp garlic powder and 1-2 tsp red pepper or Tabasco. You can use more or less sugar and/or pepper depending on your taste.
Delicious with any seafood especially boiled shrimp

Answer 5

for the shrimp i would steam it with old bay sprinkled on it. and a half of lemon quartered .prefably with the shell on and then ice down to cool as quick as possible....only cook the shrimp until pink...then ice as if you let them set hot they will keep on cooking then they will be tough now the sauce catsup horseradish lemon juice dash w/o sauce a little old bay........serve with sauce on side to dip and lemon wedges...........you can also make stuffed shrimp with crab meat(use a crab cake reciepe from chesapake bay area their are a lot of them and stuff each shrip with it...butterfly the shrimp first that is to cut down back open remove black string that is the vein...that is what they call deveining shrimp.....after shrimp is stuffed when ready to cook place under broiler with a little butter on it and remove when pink....enjoy...

Answer 6

Fresh shrimp...the secret is fresh shrimp, not frozen and a little horseraddish in the cocktail sauce.

Answer 7

A good cocktail sauce I always use in my catering business is simply...ketchup,mixed with horseradish sauce , a little fresh lemon juice and sugar....just enough to sweeten it to calm down the tangy just a bit

Answer 8

Yes make the sauce the following way:

1 cup Ketsup
4 TBSP Horseradish
3 pinches of Ginger powder
1 tsp lime juice
2 piches of salt.

YUMMMMM

Answer 9

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

Answer 10

try ebay recipe or i won recipe