Best Doc Fords Shrimp Cocktail Sauce Recipes

YUCATAN SHRIMP

Yucatan Shrimp image

This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.

Provided by Sam Sifton

Categories easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt
freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro

Steps:

In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams

SIMPLE SHRIMP COCKTAIL SAUCE

Simple Shrimp Cocktail Sauce image

Make and share this Simple Shrimp Cocktail Sauce recipe from Food.com.

Provided by MizzNezz

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 3

Ingredients

2 cups catsup
2 tablespoons ground horseradish
3 tablespoons Worcestershire sauce

Steps:

Mix all ingredients in a jar.
Mix well.
Serve with cooked and cooled shrimp.

Nutrition Facts : Calories 249.9, Fat 0.9, SaturatedFat 0.1, Sodium 2923.5, Carbohydrate 65.2, Fiber 0.7, Sugar 57.2, Protein 4.2

SHRIMP WITH COCKTAIL SAUCE

Shrimp with Cocktail Sauce image

Provided by Ina Garten

Categories appetizer

Time 13m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 lemon
Kosher salt
2 pounds large shrimp in the shell (about 30)
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup (recommended: Heinz)
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Steps:

Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

DOC FORD'S SHRIMP COCKTAIL SAUCE

Doc Ford's Shrimp Cocktail Sauce image

Randy Wayne White is a fisherman and author. He has written a New York Times Best selling series of novels based on the character Doc Ford, all relating to SW Florida. He actually named his restaurant for Doc Ford. This is his recipe for cocktail sauce and it is really good!

Provided by Felina

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

3/4 cup chili sauce
2 -4 tablespoons fresh lemon juice
2 -3 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1 teaspoon grated onion
3 drops hot sauce

Steps:

Combine all ingredients and refrigeerate for at least an hour to chill.
(Doc Ford's Chipotle Hot Sauce (among others) can be purchased online at www.docford.com).

Nutrition Facts : Calories 244.1, Fat 0.9, SaturatedFat 0.1, Sodium 2976.3, Carbohydrate 48.5, Fiber 13.2, Sugar 26, Protein 5.6

PEEL AND EAT SHRIMP WITH SPICY COCKTAIL SAUCE

Peel and Eat Shrimp With Spicy Cocktail Sauce image

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

Ingredients

1 1/2 lbs shell-on large shrimp, deveined (32 of 21 to 25 count shrimp)
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
lemon slice
lemon, zest of
black peppercorns
crushed garlic (-OR- I've used part garlic salt for the salt mixture, no more than a couple tbsp)
crushed red pepper flakes
fresh parsley
1 tablespoon dried coriander
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
3 grinds fresh black pepper
1/2 teaspoon kosher salt
hot sauce (optional)
1 tablespoon olive oil
1 dash Old Bay Seasoning

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

COCKTAIL SAUCE

Cocktail Sauce image

Make and share this Cocktail Sauce recipe from Food.com.

Provided by The Spice Guy

Categories Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup catsup
1/4 cup chili sauce
1/4 cup horseradish
1/2 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1/16 teaspoon white pepper
1/16 teaspoon celery salt