PERFECT BOILED SHRIMP AND COCKTAIL SAUCE
Make and share this Perfect Boiled Shrimp and Cocktail Sauce recipe from Food.com.
Provided by JackieOhNo
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
- Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
- To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
BEV'S QUICK AND EASY SHRIMP COCKTAIL SAUCE
This is the way I've been making cocktail sauce for years. Never have to buy it because it is so incredibly easy and delicious to make at home. Fresh is always better!
Provided by Bev I Am
Categories Sauces
Time 2m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Mix together all ingredients and chill.
- Bring on the shrimp!
SHRIMP WITH ORANGE TOMATO COCKTAIL SAUCE AND GREEN GODDESS DIPPING SAUCE
Categories Shellfish Appetizer Sauté Fourth of July Quick & Easy Shrimp Summer Party Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 20
Steps:
- Prepare shrimp:
- Bring a 6- to 8-quart pot two-thirds full of salted water to a boil, then simmer shrimp, stirring occasionally, until they turn pink and are almost cooked through (they will still be translucent in very center but will continue to cook from residual heat), about 3 minutes. Drain and cool. Peel shrimp, leaving tail and first segment of shell intact.
- Make cocktail sauce:
- Stir together all cocktail sauce ingredients until well combined.
- Make Green Goddess sauce:
- Purée all sauce ingredients in a food processor until smooth and light green.
- Serve shrimp with sauces for dipping.
PEEL AND EAT SHRIMP WITH SPICY COCKTAIL SAUCE
For all of the Alton Brown turkey brine fans out there, this is Mr. Brown's brine for shrimp cocktail. I personally like to add a few extra spices to my brine, which are listed above, but I've posted his original brine as he made it on his show. Ever since I found this recipe, its become ONLY way I ever make peel and eat shrimp cocktail. The shrimp come out so moist, and full of flavor!
Provided by Kozmic Blues
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!) Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes.
- Don't go any longer or they will start to become a bit too salty.
- 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 covered with foil on broiler pan under oven broiler and preheat for 5 minutes.
- (My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting).
- Remove shrimp from brine and drain thoroughly.
- Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it!
- In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired.
- Place shrimp onto the heated sheet pan and return to broiler immediately.
- After 2 minutes, check your shrimp.
- They should be truning slightly pink and the meat should be separating from where they were deveined.
- Turn the shrimp with a pair of tongs.
- Return the shrimp to broiler for 1 minute.
- Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately.
- Once shrimp have chilled, serve with cocktail sauce.
- These shrimp are great served warm right from the oven too.
- I usually can't wait until they chill before I eat them!
Nutrition Facts : Calories 333.7, Fat 6.7, SaturatedFat 1.1, Cholesterol 259.2, Sodium 8275, Carbohydrate 30.3, Fiber 4, Sugar 22.2, Protein 36.6
ROASTED SHRIMP AND HOMEMADE COCKTAIL SAUCE
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
SHRIMP AND COCKTAIL SAUCE
Categories Shellfish
Number Of Ingredients 8
Steps:
- Here is the cocktail sauce recipe for the shrimp (I used the "large" shrimp....15 to 21 per lb. but she recommends the 12 to 15 count per lb. in this recipe! (Coat shrimp with about a tablespoon of good olive oil, 1/2 t. sea salt and 1/2 t. cracked pepper..roast shrimp at 400 degrees for about 8-10 minutes depending on the size) Ina Garten's Roasted Shrimp Cocktail Sauce: 1/2 c. Heinz Chili Sauce 1/2 c. Heinz Ketchup 1/2 t. Worcestershire sauce dash of Tabasco sauce 2 t. lemon 3 T. prepared horseradish
COCKTAIL SAUCE AND SHRIMP
Steps:
- Cocktail Sauce: In a medium bowl, whisk together the sauce ingredients. Cover and chill in the refrigerator. Prepare the Shrimp: In 6 qt. pot, combine 6 cups water and the wine; bring to a boil over high heat. Tie the peppercorns, bay leaves, pepper flakes, and herbs in a piece of cheesecloth to make a bundle. Add the bundle to the pot, adjust the heat to maintain a steady simmer, and simmer for 25 minutes. Add the lemon slices and salt (the broth should be as salty as seawater). Add the shrimp and cook, stirring occasionally, until just opaque throughout, about 3 minutes, depending on the size of the shrimp. To check for doneness, cut through the shell and into the middle of one shrimp with a paring knife. With a skimmer or slotted spoon, transfer the shrimp to a large rimmed baking sheet. Spread them in a single layer and let cool slightly, about 5 minutes. Transfer to the refrigerator and let cool completely, about 1 hour. Peel the shrimp, leaving the tails intact. using a paring knife, make a shallow slit down the middle of the back of each shrimp to expose the black vein. Lift out each vein with the tip of the knife and wipe it off with a paper towel.
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