Best Far East Shrimp Cocktail With Honeydew Granita Recipes

Truly the Best Shrimp Cocktail Recipe Ever image

Provided by Carolyn Gratzer Cope

Time 1h30m

Number Of Ingredients 18

1 cup (272 grams) ketchup
1 tablespoon (15 ml) freshly squeezed lemon juice
2 1/2 teaspoons (12 grams) prepared horseradish, drained well
1 teaspoon good gin
1/2 teaspoon Tabasco sauce
1/2 teaspoon celery salt
1/4 teaspoon fine sea salt
1 tablespoon minced flat-leaf parsley
2 pounds (907 grams) unpeeled colossal shrimp
8 cups (1900 ml) water
1 cup (237 ml) dry vermouth or white wine
2 tablespoons kosher salt, divided
1 tablespoon whole peppercorns
1 tablespoon coriander seeds
2 bay leaves
1 small onion, sliced
4 fresh tarragon sprigs
1 lemon, halved

Steps:

In small bowl, mix together the ketchup, lemon juice, horseradish, gin, Tabasco, celery salt, and sea salt. Chill until ready to serve. Stir in parsley right before serving.
Peel and devein shrimp, leaving tails attached. You can refer to the video for visual cues on how to do this.
Place peels into a large pot. Add water, vermouth or wine, 1 tablespoon of the kosher salt, peppercorns, coriander seeds, bay leaves, onion, tarragon, and lemon.
Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
Remove from heat and let sit 30 minutes more, then strain broth through a fine sieve into a fresh pot.
Bring stock to a boil, then remove from heat. Add shrimp and cover tightly. Leave for 3 to 4 minutes, until just opaque throughout (still off the heat - the shrimp "poach" in the residual heat and remain amazingly tender).
While the shrimp poach, fill a large bowl with ice water and the remaining tablespoon kosher salt.
Transfer shrimp to bowl to stop the cooking and chill thoroughly. They will firm up a bit as they cool.

Nutrition Facts : Calories 122 calories, Carbohydrate 10.4 grams carbohydrates, Fat 1.3 grams fat, Fiber 0.1 grams fiber, Protein 17.2 grams protein

Granita image

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 2

2 cups fruit puree or coulis
3/4 cup sugar

Steps:

Mix together fruit puree, sugar, and 2 cups water. Pour into a 9-by-13-inch baking dish, cover with plastic, and transfer to freezer. Freeze, scraping with a fork every 30 minutes, until fine ice crystals are formed.

Roasted Shrimp Cocktail image

Provided by Ina Garten

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

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.

Far East Shrimp Cocktail with Honeydew Granita image

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons sugar
1 tablespoon wasabi paste
1/2 large honeydew melon, seeds and rind removed, cut into large chunks
2 1/2 teaspoons grated fresh ginger
24 medium shrimp (1 pound)
10 cilantro stems
2 cups sake or white wine
1 teaspoon salt
1 small cucumber (7 ounces), diced
1 tablespoon finely chopped pickled ginger
1/4 cup shiso (Japanese mint) or mint leaves, shredded

Steps:

In a small saucepan, simmer sugar and 1 3/4 cups water until sugar dissolves, about 3 minutes. Stir in wasabi and let cool.
In a food processor, puree melon. Measure 2 1/4 cups; discard remainder. Process melon and ginger until smooth, 1 to 2 minutes. Mix in cooled sugar syrup.
Pour into a 9-by-13-inch glass or metal baking dish. Freeze until ice crystals form around the edge, about 45 minutes. Using a fork, gently stir crystals into middle of dish, breaking up clumps. Repeat often until totally set and granular, freezing about 30 minutes each time; this will take about 2 hours.
Peel and devein shrimp, leaving tails on and reserving shells. In a saucepan, bring shells, cilantro, sake, 1 cup water, and salt to a boil. Reduce heat and simmer, skimming scum from surface, until flavorful, about 30 minutes. Pour through a cheesecloth-lined strainer into a skillet, pressing solids to extract liquid. Over high heat, bring liquid to a boil, then reduce heat so liquid simmers. Poach shrimp, adjusting heat to maintain a bare simmer, until pink and cooked through, about 3 to 5 minutes.
Transfer shrimp to a small baking dish. Cover with cooking liquid, let cool, and chill.
Sprinkle cucumber and pickled ginger over granita and fold in using a fork. Spoon into glasses; sprinkle with shiso. Place shrimp over glasses and serve immediately.