Best Creole Cocktail Recipes

Creole Boiled Shrimp Cocktail image

Provided by MamaMeg

Categories Creole

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

2 lbs medium shrimp, peeled and deveined with tails left on
1/4 cup creole seasoning or 1/4 cup Emeril's Original Essence
1 (3 ounce) box zatarain crab boil
1/4 cup salt
3 lemons, 2 halved,1 cut into 6 wedges
1 yellow onion, quartered
3 stalks celery, coarsely chopped
1 head garlic, cut in half horizontally
2 bay leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained prepared horseradish
1 tablespoon grated fresh horseradish
1 tablespoon V8 vegetable juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

FOR SHRIMP:.
In a large bowl toss the shrimp with 2 tablespoons of the creole seasoning or essence.
Coat evenly.
Combine 3 gallons water, the Zatarains boil, salt, remaining 2 tablespoons of creole seasoning, the 2 halved lemons, onion, celery, bay leaves, and garlic in large stockpot.
Bring to a boil and taste.
The salinity of the water should be that of saltwater.
Add the shrimp and cook stirring frequently until pink and cooked through, 3-4 minutes.
drain in colander, transfer to a bowl and cover with plastic wrap and refrigerate about 1 hour.
FOR CREOLE SEASONING:.
Combine all ingredients and mix thoroughly.
Store in an airtight container for up to three months.
FOR COCKTAIL SAUCE:.
Combine all ingredients and whisk well.
Cover and chill for 2 hours.
Will keep in the refrigerator for up to two days.
Serve shrimp with the remaining lemon cut into wedges and the cocktail sauce.

K-Jon's Creole Cocktail Sauce image

Provided by K-Jon Chef

Categories Sauces

Time P1DT10m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

1 cup ketchup
1 -3 tablespoon horseradish (I use 3)
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground pepper, blend (K-Jon's Pepper Blend)
1/2 teaspoon kosher salt

Steps:

Whisk all ingredients together and chill for a few hours at least. Best overnight!

Creole Shrimp Cocktail image

Provided by Sheri Raleigh-Yearby

Time 30m

Number Of Ingredients 6

1 lb shrimp, extra lg., tail on, peeled and deveined
2 medium lime zested
2 medium limes, juiced
1 clove garlic, minced
2 Tbsp butter, cold
1 Tbsp creole seasoning

Steps:

1. Clean and devein shrimp, leaving the tails intact. Season with Creole blend.
2. Mix lime juice and EVOO. Pour over seasoned shrimp and marinate in the refrigerator for 1 hour
3. Heat a medium cast iron grille pan, EVOO. Pan sear shrimp on both sides for about 2-3 minutes; Until pink and tails form a "C".
4. Shred butter lettuce or whatever type you prefer. Place lettuce into martini glasses, top with 1 T. of prepared Rémoulade sauce.
5. Arrange two to three shrimp on top and lime zest serve chilled.

Creole Cocktail image

Provided by BecR2400

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces light rum
1 dash Tabasco sauce
1 teaspoon lemon juice
iced beef consomme or beef bouillon
salt and pepper

Steps:

Pour rum, Tabasco, and lemon juice into pre-chilled Old fashioned glass containing ice cubes.
Stir well and add consomme or bouillon.
Sprinkle with salt and pepper and stir again.

Nutrition Facts : Calories 97.6, Sodium 2.3, Carbohydrate 0.4, Sugar 0.1