CLASSIC SHRIMP COCKTAIL
One of Martha's favorite entertaining strategies is to serve a pared-down-but still special feeling-menu. Her classic shrimp cocktail is a perfect example: it's an easy but elegant starter that shines because it calls for the very best ingredients-including a quick homemade cocktail sauce. When preparing this spread, use high-quality, sustainably sourced shrimp, and plan on about three to six shrimp per guest.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- Shrimp: Cover a rimmed baking sheet with ice (to later cool down shrimp). In a large stockpot combine 12 cups water, carrot, celery, thyme, 1 tablespoon salt, and peppercorns. Cut one lemon in half; squeeze half the juice into the water and add the rind. Cut remaining 1 1/2 lemons into small wedges for serving; set aside.
- Bring water to a boil. Add shrimp, cover; remove from heat. Let stand until shrimp are bright pink and curled; 3 to 5 minutes. Drain and transfer to prepared tray of ice to cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days.
- Cocktail Sauce: Meanwhile, whisk together all ingredients until combined. (Cocktail sauce can be made ahead; refrigerate in an airtight container up to 1 week.)
- To Serve: Peel shrimp, leaving tails intact if desired. Using a paring knife, make a shallow cut along backs of shrimp to remove vein. Arrange shrimp neatly on a platter, shingling them slightly to make a pattern, and serve chilled with cocktail sauce and reserved lemon wedges on the side.
SHRIMP COCKTAIL PLATTER
Enjoy this distinctive platter heaped with shrimp and served with a tangy cocktail sauce - a delicious seafood appetizer!
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h20m
Yield 26
Number Of Ingredients 6
Steps:
- Rinse shrimp; pat dry. Line a 4-cup bowl with enough plastic wrap so that it hangs over edge of bowl. Arrange a layer of shrimp in a spiral pattern in bottom of bowl. Add additional layers, filling all spaces and pressing down, until bowl is full.
- Fold the plastic wrap over shrimp. Place two 1-pound cans on top of shrimp and refrigerate 1 hour.
- Meanwhile, in small bowl combine cocktail sauce, lime juice and chile powder; mix well. Cover and refrigerate until serving.
- Unwrap bowl. Pull plastic wrap away from top of bowl. To unmold, place a large platter upside down over bowl, then turn platter and bowl over; remove plastic wrap. Garnish the shrimp spiral with watercress and lemon slices. Serve with sauce.
Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 2 shrimp and 2 teaspoons sauce each, Sodium 190 mg, Sugar 2 g, TransFat 0 g
SHRIMP AND CRUDITE PLATTER WITH TWO SAUCES
Our take on the Provencal classic le grand aioli, a bountiful spread of vegetables and seafood served with homemade garlic mayonnaise, ups the ante with two delectable dips: a tonnato sauce made with store-bought mayo and a vegan green goddess dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
- Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
- Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
- Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.
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