Best Bbq Shrimp Cocktail Recipes

BBQ Shrimp with Cocktail Sauce image

Provided by Patrick and Gina Neely : Food Network

Time 43m

Yield 6 servings; as appetizer

Number Of Ingredients 30

1 pound large shrimp, peeled and deveined
1/4 teaspoon ground cloves
1/4 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon celery salt
1/2 teaspoon black pepper
1/2 teaspoon Neelys BBQ dry rub seasoning, recipe follows
1/2 lemon, juiced, plus lemon wedges, for garnish
1/4 cup Neely's BBQ sauce, recipe follows
Cocktail Sauce, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon red wine vinegar
2 tablespoons prepared horseradish
1/2 lemon, juiced
Dash hot sauce

Steps:

Rinse shrimp thoroughly in cold water and place in large bowl. Mix cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys seasoning in a small bowl. Sprinkle shrimp with the seasoning mixture and toss. Add lemon juice and the BBQ sauce and mix thoroughly. Cover and let marinate for 20 minutes.
Preheat grill to a medium heat. Place shrimp on grill, directly over heat. Cook for 1 1/2 to 2 minutes per side and fully cooked. Serve with cocktail sauce and garnish with lemon wedges.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Combine all ingredients in a bowl. Serve chilled.

BBQ Shrimp Cocktail image

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 17

8 plum tomatoes, quartered (about 1 1/2 pounds)
1/2 small Vidalia onion, cut in half through the root
1 teaspoon vegetable oil
1 tablespoon dark brown sugar
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon dried mustard powder
Pinch cayenne
1 bay leaf
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon horseradish, prepared or freshly grated
1 pound large shrimp, peeled and deveined, tail on
Special equipment: 4 long metal skewers

Steps:

Prepare an outdoor grill or grill pan over high heat. Grill the tomato and onion pieces, turning to get grill marks on all sides, until the vegetables are softened, 5 to 8 minutes. Keep the grill on to cook the shrimp.
Heat the oil in a medium saucepan over medium heat. Add the brown sugar, 2 teaspoons salt, ancho chile powder, black pepper, allspice, cinnamon, mustard, cayenne and bay leaf. Stir just until the smell of the spices hits your nose, about 30 seconds. Add the vinegar and the grilled tomatoes and onions, stirring to incorporate, and cook until the tomatoes come apart and become thick and jam-like, about 8 minutes.
Remove the bay leaf and put the contents of the sauce into a blender. Puree until smooth. Add the lemon juice, horseradish and salt to taste.
Thread the shrimp onto the skewers. Divide the sauce, reserving about a cup for serving. Place the skewers on the grill and brush with the remaining sauce. Turn the shrimp occasionally and continue to brush with sauce until the shrimp are cooked through and the sauce is slightly charred, about 8 minutes. Serve with reserved sauce on the side.